Posts by Jason Jackson4

Walter Martinez2 said:I told them I had a receipt for 3 lbs of pastries to justify the full 12 lbs.

See? I wasn't even denying it. I was just commenting on how much of a disaster we are!

Walter Martinez2 said:What kind of harm is done if I bring homemade cookies without a label, where I personally act as James that they can sue—instead of some small business—if someone gets sick, when in reality the lawsuit would be against me anyway rather than the restaurant?
I don't think this should be an issue. If I have my own wine and can bake my own treats, and I'm willing to take responsibility for it, why won't they work with me? Especially nowadays, I don't want to waste money on overpriced catering when I can make it myself for half the price. It's common knowledge that anything labeled "for a wedding" ends up costing twice as much.☕

Unfortunately, that’s just not how things work!
It’s simple, really. You just need that confirmation from the small business office and you're all set! That’s it. Done.

We bake our own cakes and pastries—it’s actually what we do for a living—and I can tell you, we have never had a single instance of food poisoning or anything even remotely close to that. It’s a completely different story compared to those small local businesses around here that have been making headlines for all the wrong reasons. Still, we’re going to end up buying a few kilos from them just so we can attach their certification to our products. Apparently, that's just how things work now; there's no other way to get by. 🤷
That’s just how it’s gotta be. Period.

Carl Clark said:So, get my math there—about one pound for every twelve people.
We were thinking around 175 pounds of desserts for 250 guests—enough for the reception hall, the treats at my place and my partner's, and little gift bags for everyone to take home.
(I guess math isn't exactly my strongest suit... 😉)
As for cakes, we were planning on eight standard ones plus the wedding cake—is that enough?

Maybe we won't actually need that much dessert, I'll see once I sit down with the caterer, but for now, that's the plan.

It’s all pretty subjective, really. It depends on how big those cakes actually are... you really need to check with your baker.
My advice? Ask them straight up: how many servings does one cake actually yield? They should have a standard answer for that. Once you know, do the math, but always, *always* buffer it by adding an extra 10 to 15 slices. Never aim for the exact number! You don't want to run out.
For my guest list, I'm planning on doing a large rectangular sheet cake—it's huge—and then grabbing an additional side cake just to cover about 60 people...

Carl Clark said:So, get my math there—about one pound for every twelve people.
We were thinking around 175 pounds of desserts for 250 guests—enough for the reception hall, the treats at my place and my partner's, and little gift bags for everyone to take home.
(I guess math isn't exactly my strongest suit... 😉)
As for cakes, we were planning on eight standard ones plus the wedding cake—is that enough?

Maybe we won't actually need that much dessert, I'll see once I sit down with the caterer, but for now, that's the plan.

Here's how I see it—maybe 40-45 kg for the reception hall, about 10 kg each for the houses, leaving us with 15 kg to pack up. Now, I'm not sure about your packaging plan... if you're using those little clear plastic containers—you can fit maybe 400g in each (if they're the kind I'm thinking of) times about 150 people, which equals roughly 6 kg.
That's just a rough estimate, so keep playing with the numbers....🤷

Test run:

Angela Martin2 said:Oh, man... 😲
I need everything set for July 7th! Honestly didn't think I had to have this nailed down before May... 🤦

If I’ve got 30 adults coming, how many desserts should I grab? Was thinking maybe 6 lbs of assorted treats. It's not an all-night wedding thing, just a buffet style setup.

Also, how do bakeries usually handle transport? Do they have their own refrigerated delivery trucks or something?

Sweetie, it looks like we’re celebrating on the exact same day! 🙂 Well, fingers crossed for both of us! 🙂
From my own experience, let me tell you: do not wait even a single extra day if you don't have to! I've been planning my wedding for two years now, and because of that, I managed to get absolutely everything I wanted. Everyone used to say I was being obsessive, but now they see that just six months before the big day, I don't have anything left to hunt for—everything is booked, everything is bought. You just have to do it early so you don't run into any closed doors when you need them most. 🙂

If I have 30 adult guests, how much cake should I order? I was thinking about getting about 13 pounds of assorted pastries. It won't be an all-night affair, and we're doing a buffet style.

Thirteen pounds is plenty for that many people!

How do bakeries handle transportation? Do they have their own delivery trucks with refrigeration?

It really depends on the bakery; you’ll have to ask them directly. Some will deliver and then leave everything in the fridge at the venue where you're hosting. But I've also heard of cases where they couldn't make the delivery because they had too many weddings scheduled for that same Saturday, and you ended up having to go pick it up yourself...

Carl Clark said:That much dessert??? I heard somewhere that you only need a pound for every twelve people...☕
Well, now you know.🤷

Trust me on this—you really need about two pounds per person if you're feeding a group of six. My mom has been hosting these kinds of gatherings for years, and she always swears by that ratio. That way, everyone gets a full plate, and there’s always enough left over. Some people go through it faster than others, but you always end up with plenty to either put together a nice platter for the next day or just send home with the rest of the family. Honestly, I’d much rather have an extra few pounds sitting in the fridge than look at a bunch of empty plates. That's just how I see it. 😉
I’m looking at having about 85 or 90 pounds of food ready to go for a crowd of roughly 250 people. I'll also need to prep an extra twenty pounds or so for the house, since we’re expecting a fair amount of folks dropping by both before the main event and the day after. 😁

Angela Martin2 said:How far in advance should I be ordering the cake and desserts? A month, two, maybe more?
Roughly how many treats per person am I looking at...

It really depends on where you’re ordering from, but honestly, the sooner the better just to make sure they have you on their radar. As for the pastry math, a good rule of thumb is usually one plate for every six people—basically, aim for about a pound of sweets for every six guests.

Robin Chase7 said:well, she didn't even show up for me on my wedding day, so I can't really speak to her being reliable.

Honestly, now I'm starting to get anxious that she won't make it either—especially since she still has to drive all the way 186 miles out to 🙂 my place.

Hey ladies, I was wondering if any of you have heard of Victoria Petrovic? She’s a makeup artist based out of Indianapolis... I’ve been searching forever for someone to handle my wedding makeup, and honestly, nobody really impressed me until I stumbled upon her Facebook page. Her work is incredible—she really highlights every detail without making it look like some heavy mask, which is exactly the vibe I'm going for. I actually liked her style so much that I’m planning to let her do my makeup without even doing a trial run. If she weren't all the way in 186 miles, I might consider a consultation, but at this point, I just trust my gut. I'd love to hear from anyone here who has actually used her services before 🙂