Posts by Mark Kelly4

I'm planning on having this exact bow featured on my cake, just like the one on my thank-you note http://hotimg3.fotki.com/a/193_198/144_185/P1010643.jpg

So, here's the idea: a gold ribbon paired with some colorful floral accents http://hotimg5.fotki.com/a/83_131/22...p_image002.jpg

Good grief! I am absolutely not a fan. It looks like some kind of cheap circus prop!

briskmarlin86 said:Hey everyone, quick question—does anyone know where I can order those tiny individual mini-cakes? Like, one for every single guest... I saw them at a friend's wedding recently and they looked amazing. They did them over at The Plaza, but since it’s not my big day there, I need to find someone else who does that kind of thing outside of that hotel. Plus, honestly, it would be such a relief to skip the whole cake-cutting ceremony entirely!😁

Well, maybe try asking the same place you order your cookies!🙂

I was actually at a wedding on February 6th where they served this stunning cake from Magnolia Bakery. It featured a white and deep purple color scheme. Each tier had its own unique look—the top one looked almost like a gift wrapped in a purple ribbon, one layer had little purple hearts, and the bottom was a mix of white and purple stripes...
Cutting it wasn't an issue at all. Even if a few crumbs of the frosting fall away, I don't think it matters much since most people don't even bother eating the icing anyway. My only real complaint is the price tag; it’s pretty steep, costing about $30 per pound.

Chloe Hayes51 said:What’s the deal with titanium? I see some people acting like it's the holy grail and others treating it like it's useless. What's the actual catch?

I believe you've already been given an explanation regarding what fondant actually is. However, for the sake of clarity: it is a substance primarily composed of sugar. It is quite sweet—some find it rather unpleasant to eat—but it serves an excellent aesthetic purpose on a cake. It resembles marzipan, except it is white and can be dyed any color imaginable. You simply work it like Play-Doh, roll it out thin, and drape it over the cake to cover it perfectly.

Here are a few examples of cakes using fondant...
http://hotimg2.fotki.com/a/78_0/6_94/clip_image002.jpg
http://hotimg2.fotki.com/b/78_0/6_94...ingcakejo3.jpg
http://hotimg2.fotki.com/b/78_0/6_94...f-Diamante.jpg

A parfait is essentially just a light cream—think more along the lines of a pudding, but much airier... since you use gelatin, that's the gist of it

fadedfalcon8-could be both?!

brightotter25 said:Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

I find the stuff perfectly fine. Sure, it's quite sweet, but then again, whipped cream is pretty sweet too. The flavors are basically comparable

analogmason15—I’d certainly help you out if I could, but honestly, I don't know the first thing about those bakeries...

Go back and look through this whole thread from the very beginning. You have millions of pictures and links right here.

So, my cake design is going to be a mashup of these three ideas. I picked up this gold translucent ribbon with some really bold metallic lines printed on it. I’m planning to tie a bow at the front, and I think adding some gold sprinkles along the band would look great! What do you all think?

http://hotimg2.fotki.com/b/83_131/75...p_image002.jpg

http://hotimg2.fotki.com/b/83_131/75_37/untitled.jpg

http://hotimg2.fotki.com/b/83_131/75_37/untitled-2.jpg

The only issue is that these two photos ended up looking a bit grainy because I had to run them through Paint just to get them uploaded!

So, ladies, listen up.
I have a feeling that buying pre-made fondant is going to be an absolute rip-off. I’ve been doing some digging online and stumbled upon various recipes for homemade fondant on several cooking forums. If anyone is actually interested in those, let me know.

I think I’ll try making a batch from scratch just to see if it’s even worth the trouble...

later😛

Hey ladies, I have a quick question for you.
How are you planning to present the cookies (I mean, serving them on restaurant tables)?
On small plates, those plastic ones with clear lids, or maybe wrapped in cellophane? I honestly haven't decided how I’d serve them yet.

I am open to any and all suggestions.
P.S.
Is anyone planning to put a ribbon or something similar around the wedding cake? And if so—should it be paper (like the kind used for bows) or fabric?

Henry Sanders3 said:So, we finally nailed down the cake situation yesterday—bottom layer is going to be chocolate and banana, the middle is black and white with some white chocolate mousse, and the top is a three-flavor parfait with chocolate, hazelnut, and vanilla🙂

Well... I've seen it!🙂

Regarding those decorative ribbons used to wrap around cakes—what kind of material should I actually be looking for? From the photos I've been browsing, it seems like some people use satin while others go with paper.

Does anyone have any insight??😵

Bryan Harris59 said:We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.

Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕

Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!

I actually find fondant fine. It has a texture somewhat similar to whipped cream.

We’re planning on ordering some wine from Mandicevci-misl... if that's even the right name. It’s actually quite good—definitely an upgrade from the stuff in Napa. We can get it through our connection for about 13-$5.00/l, though that’s just the bulk stuff without labels. If we want the labeled bottles, it jumps up to 23-$8.25/l.

crimsoncrane12 said:Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

Maybe try making a Black Forest style cake using plain sponge—skip the cocoa and just crumble some cookies into the batter.🙂

Olivia Cooper3 said:Yeah, that's the Visa company based out of VA—they also have that other one, Freehouse, over in VA too. Apparently, they're the biggest and most affordable option, and they carry everything you'd need for a wedding. A friend from the VA area mentioned them to me, so I think I'll head over there in a few days just to see how their prices stack up against the rest.

Please, let me know what the prices look like over there!