Posts by amberseal22
19 posts shown.
27 dresses sounds perfect, and honestly, I could use some inspiration for my trip to Chuck... though I have to ask, how much are you planning to shell out for that cake?
I’m leaning toward just ordering something in either Chuck or Vegas, since I've actually had some pretty decent cakes back home, even if they weren't quite as visually stunning as yours 🤷
I really need to do a little digging through the local bakeries in Savannah to see what's available..
27, how much would it actually cost to have Vincent deliver a cake to you? I’ve always had that same craving myself, but I really wouldn't want to spend more on the delivery trip than I did on the actual dessert! 🤷
wearyheron392 said:http://img134.imageshack.us/img134/9458/immagine372.jpg
And here’s a little look at the cake I put together!
Absolutely brilliant!! It’s giving me total Jack the Ripper vibes😍
Has anyone here ever opted for a cupcake tower—you know, those individual little treats instead of a traditional wedding cake?
I’m trying to wrap my head around the cost of something like that, especially if you’re hosting around 180 guests; I imagine if you were to order, say, 200 pieces just to be safe, it might actually end up being more expensive than a massive three-tier cake.🤷
Personally, though, I really love the idea of doing cupcakes, perhaps offering three different flavors so everyone has a choice.
Amanda Rogers22 said:Well, I'm just trying to figure out if this might involve orthodontics too, since I'm still on the hunt for my own orthodontist....😢
And honestly, whenever you ask anyone for a recommendation, everyone just goes completely silent on you😲 🙄, so I thought maybe someone here had done a specialization in it...☕
I'm actually looking for an orthodontist myself! I've been dodging the whole topic for years now, but I've finally decided it's time to just get it sorted out... so please, if you have any contacts, send them my way via DM, or even just a name would be wonderful.🙏
analogtrucker15 said:Yeah, the wedding was held in California, but we used a catering service from Chicago (Ferrero). They partner with a specific bakery for their desserts, so they just had the cake delivered along with the rest of the food... 😉
Aha, okay, thanks for clearing that up! Just curious, though—how much extra did that end up costing you for the trip out to California?
analogtrucker15 said:Our cake was made by that bakery, Charlotte, over on Main Street—it was a chocolate and vanilla mousse, and honestly, it was incredible. Everyone couldn't stop raving about it.
The outside was covered in fondant, which I personally find a bit too sweet, but hey, anything beats plain Marzipan... 😁
Wait, was your wedding actually held out in California? Or maybe I've just misremembered things because, looking at the photos, that's how it comes across to me 🤷, and was the cake from NYC? I'm asking because I've been thinking about having a cake flown in from NYC all the way to Ohio for myself, so I figured I'd check in and see what the consensus is on their quality.
Christian Cruz41 said:Does anyone have a recommendation for someone in Savannah?
You might want to try asking in the Ohio or Savannah threads; honestly, I don't personally know anyone in that area right now, but since there are plenty of locals from our neck of the woods posting there, I'm sure someone will pop up who knows a great baker for cakes and pastries.😉
Alright, thanks for clarifying... so there’s really nothing to worry about then.
amberorca46 said:Mine will be just as straightforward with standard frosting, though I’m planning on four tiers, starting with a traditional American wedding cake on the bottom tier that stays fresh for up to a year!!😍
The second layer will be a classic chocolate—since my husband absolutely lives for it—then the third is a rich blend of hazelnuts, almonds, and chocolate, and finally, the fourth is a buttercream tier because you can really frost the entire thing beautifully with that kind of cream!!!👍
..and then we have a local florist coming in to handle all the decorations... honestly, can you believe the incredible things they can create?
👍 I was just wondering how you plan on serving the layers—are you going to stack them all up, or will they be served separately on their own individual plates? I’m honestly craving that extra hit of flavor myself, maybe starting with a fruit-yogurt layer, followed by some rich nougat, and perhaps a third variety to round it out. I'm a bit torn because while there's something visually satisfying about having them all piled together in one glorious heap, I'm worried they might not hold up structurally if I try to stack them, so I'll probably just end up putting each one on its own plate to be safe.
shadowmason13 said:On the 26th... we’re looking at a crowd of roughly 400 people, but honestly, the cake they bring out can be any size—larger or smaller than the official count—because there will actually be several backup cakes in the kitchen with the exact same design and flavor. That way, when the servers start making their rounds, nobody will even realize the difference 😁 (at least, that's what we were told)
Ah, I see, I see! That's actually pretty clever! They wheel out one fancy showstopper for the photos, and then the kitchen just keeps sending out the "edible" versions... honestly, that sounds like a brilliant plan to me.
Thanks so much, because my main priority is ensuring we have a wide variety of flavors to choose from; as for everything else, I’ll just have to ask my Auntie to whip up something special to make it all happen. 😁
Imagine if they were similar to these kinds of treats, for instance...
http://img214.imageshack.us/img214/2884/torta2am1.jpghttp://img214.imageshack.us/img214/6317/torta34gy4.jpgWhat if we went with a different flavor for every single layer? That would be my idea, anyway...
So, I guess that’s the gist of it—I was just wondering if the chocolate layer goes on the bottom and the fruit one goes on top. I suppose that usually happens when you stack them vertically, though honestly, I can't imagine it makes much difference whether they're positioned one on the right, one on the left, or whatever else...
My main priority is just making sure they all have that identical coating, whether it's white chocolate or whatever else is used, so they look uniform on the outside.
To be perfectly honest, I find cakes much more aesthetically pleasing when they're actually stacked together rather than sitting separately on different platters; in that case, I assume it matters which flavor ends up on the bottom versus the top. Usually, the heavier one goes on the base and the lighter one goes on top... or am I totally overthinking this? 😁
I was at a wedding in Ohio recently where they served several different varieties, and the server kept asking if we wanted fruit or chocolate, and they were absolutely delicious—it's just that I have no idea what the cake looked like before it was sliced, which is why I'm asking all these questions.
Hey everyone, honestly, that whole hazelnut and white chocolate combo sounds absolutely divine!
I was wondering, though—is it actually possible to make a cake with, say, three or four different layers of totally distinct flavors? I’m thinking something like a nougat base, followed by a fruity yogurt layer, then maybe a whipped cream one, and topped off with a rich chocolate tier, all smothered under the exact same glaze so it looks like one cohesive masterpiece?
Has anyone ever tried something like that? It would essentially be four separate cakes stacked on top of each other.
My reasoning is that when you have guests, some people always crave chocolate while others want something fruity... so if we offer a little bit of everything, the server can just ask, "Would you prefer the chocolate or the fruit option?" instead of making a fuss.
That’s wonderful, thank you so much!
Thanks, but could you tell me where Letica’s office is located?
I’m on the lookout for a solid general practitioner around the Beverly Hills or Central Park areas—maybe somewhere near Broadway, Greek Avenue, or Central Park Boulevard.
I just moved to Chicago from Austria, so I’m still trying to wrap my head around how the healthcare system works here in America. Back in Austria, every clinic sign clearly states whether the doctor is public, private, or does both. That way, you know right away if you'll be footing the bill yourself or if insurance covers it.
How does it work in the States? Is it possible to find a doctor who runs a private practice but still accepts insurance, so it isn't outrageously expensive?😕
Every single specialist I've seen so far—dermatologists, gynecologists, you name it—has cost me a small fortune because I ended up seeing private practitioners. In Austria, even when visiting a private doctor, most of those services were covered by my insurance since they held government contracts.
please help!