Posts by Zachary Gray35

Honestly, I think it just depends on what kind of cake you're getting, or maybe it’s cheaper if you go with something more basic... In my case, I paid about $1,200 to feed 120 people.

Nicole Turner6 said:It just crossed my mind... Ivica and Marica... simply wonderful!!!!

I'm with you on that... though they aren't exactly cheap either. The food and pastries are solid, but honestly? A bit overpriced for what it is.

analogmason15 said:We really loved that look—kind of thinking fruit and parfait vibes instead.🙂 Since it’s July, we want to keep the cake a little "lighter," you know?😍

Now I just need to find someone to actually make it... heading out after work today to talk shop with some local bakeries. I've shortlisted a few: Meli, M&M, Horak, and Grabar.

Doro, hit me with those quick recs if you have them.🙂

Meli makes some seriously killer cakes and pastries. I’m telling you, I can't stop thinking about that strawberry cheesecake—it’s absolute perfection. Every single bite is a total knockout.
I heard M&M's are actually pretty solid (Lido carries their cookies), but honestly, they're way too pricey for Mel.
Horak tried a few of those cakes... they weren't half bad, though I can't say anything about the price.
I haven't heard anything about Grabar.

I picked up a similar cake from a local bakery downtown once and I was seriously impressed. I think northernhawk87 grabbed one from them too, so you might want to check them out.

My kid and I have heard great things about them too... people were raving about them back in New York City... they carry their cookies and sweets there...

Or maybe Jeffrey Castillo8 should just scroll through the middle of this thread...🤣 🤣
Come on, Sam Kim12, don't be like that... If we're talking about age, my husband could basically forget he even has a wife on a daily basis if it came down to it...🤣 🤣 😬 😁
Man, if I could actually hear him... I’d be set...🙂

Look, if you can't find an expert lady to give you advice, just walk into a local high-end bakery and ask. Just don't lead with "I'm just asking for information" or they'll shut you down immediately. 😍 😁 Honestly, I have a feeling Sam Kim12 might actually know the deal. I'm pretty sure we touched on this once before, so maybe check with her...

Honestly, just go talk to a local baker... they'll be able to tell you exactly what size a round cake with those dimensions needs to be, and then you can build the stand accordingly. If you're worried about having enough, just have them whip up an extra one

Look, there are definitely times when a cake looks killer at a specific size or for a set number of guests, and if you try to scale it up or down, the proportions just look off. But honestly? Most of the time, you can tweak the dimensions and it’ll still turn out looking great.

Look, regarding the tiers... I think a smaller cake can have just as many layers as a massive one. At least in most cases, unless we're talking about a tiny dessert for maybe 10 people. It all comes down to the diameter of the tiers. A three-tier cake for a crowd of 140 can look exactly like a three-tier cake for 300—the layers on the larger one are just going to be wider.

Sam Kim12 said:Look—you should pick whatever you actually enjoy for the top tier—the one you’ll be slicing and serving most prominently—because, frankly, those are the bites people will remember. As for the other layers? Do whatever you want... just follow your gut. At our wedding, we went with this progression starting from the top: white chocolate macadamia, mousse, hazelnut, and then dark chocolate.😬

mmm🙂 honestly, I’d go with a slice of ☕
The bottom tiers have to be heavier... like, they need more structure, using denser stuff like hazelnut, walnut, or chocolate... just like Wedding suggested. If you aren't using cake stands, those lower layers are basically acting as the foundation for the whole thing. At least, that's what the baker told me.

http://img147.imageshack.us/my.php?image=1704ot6.jpg

Check it out... I'm looking at these kid-sized spray bottles Jeffrey Castillo8 was talking about... they just showed up out of nowhere.
Mine had a slightly rounded shape, but honestly, I don't think it'll be any trouble to make one that's a perfect square.

copperraven39 said:So, I saw this cake online the other day, but now I can’t find it anywhere—it’s driving me crazy! If anyone happens to stumble upon it 😁 please, please post a picture! It was this three-tier square cake, super smooth finish, maybe with a satin ribbon or some flowers... I think someone mentioned it here already? I did find one with flowers, but those looked fake/made of sugar, and I’m really leaning towards that perfectly smooth, sleek look. Thanks, ladies! 😘

It’s like you were describing my own... though I already posted some photos a while back. There are tons of them being offered on this forum now from everyone else, too.

Finally, someone else besides me thinks this little cookie shop is actually good...🤣
From what I've seen, they definitely earned it...😍

swiftheron14 said:So, I’ve been lurking here for a long time, just reading everything you guys post, but I finally decided to jump in and join the conversation 🙂 I was wondering if anyone here has actually tried those mini treats from Nothing Bundt Cakes? Sorry if this has already been covered a million times before...

Never had them on their own, but I grabbed some recently at a party. They were a mix of Meli and Piece of Cake... honestly delicious, but I feel like they're priced pretty much the same as Meli. Such a bummer.

Sam Kim12 said:That was my exact thought—honestly. Everyone keeps buzzing about how overpriced this bakery is, yet nobody is actually dropping any real figures...😬 Come on, ladies—anyone who’s actually been there and has the inside scoop, please enlighten us.😉

As for wedding cakes, I'm not sure... but their cake by the pound runs from $95 up to $35 depending on what you pick. I grab stuff there for my house all the time, and we order it for office birthdays and stuff too, but buying it by the large weight just isn't worth the money...

Terry Wells said:We’re getting the cake from Meli—it’s this tiny, family-run bakery over in Brooklyn... Honestly, before I even got married, I knew for a fact that our cake was going to be from there. 🤣

They’re a little pricier than your average shop, but man, I have never once regretted spending a single cent on anything I’ve picked up from them... mmmm...

I seriously can't wait!!! 😍

mm yeah, seriously delicious...

Benjamin Hill10 said:Alright you geniuses, help me out like you always do. How many cakes do I actually need for 120 people if there’s no formal reception at her place or his? It's just a standalone party. 👋

Roughly 7 ounces per person... so we're talking somewhere between 55 and 65 pounds total.

honestly, I’m not even surprised they’re hiking prices at a small local shop like that... I was wondering when they’d finally pull the trigger on it.

Look, she’s not gonna melt... I mean, any bakery has to have walk-ins or reach-ins on site, and they definitely have enough refrigeration. Don't sweat it... or if you really want to be safe, just ask both the shop and the caterers about their cold storage setup.

Look, I’m no "expert," but based on my own experience, I don't think that holds water... because (I'm pretty sure) I had a cake that was 100% fruit filling, and there's a 95% chance one layer was actually parfait... someone mentioned that to me once... and only the bottom tier, which was carrying the weight of the whole thing, had to be made of something slightly sturdier (like walnuts or something) just to handle the load, not because of the actual mass... which makes sense if you think about it... and my baker told me all of this straight up. If having that specific texture is a dealbreaker for you, then just go to someone else. Honestly, the only thing that would bug me in your shoes is if they were being dishonest... there's no shame in a baker saying "we don't do that," but it sucks when they try to feed you some BS excuse—especially when they clearly haven't checked Reddit. 😬 😬