Posts by Zachary Gray35

Coastalmason68, we had like 55 pounds of dessert at the restaurant—25 kilos there, plus I grabbed an extra 30 pounds to take home for my crew and theirs.

Of course what guests like matters... look, I had a few vegetarians show up, so obviously I made sure they had their own dedicated menu... but honestly, with this many different kinds of desserts (I still can't believe I'm even explaining this), if someone isn't feeling peach pastries and would rather grab some Raffaello truffles, why the hell would they pick something they don't like? At the end of the day, the couple has to make a call on the varieties, and naturally, they go by their own tastes and what they know. Are you seriously suggesting someone was "unhappy" just because my peach pastries didn't look pretty enough to be included in the final 15 selections out of a hundred possible options? Especially since I provided perfectly good alternatives. Your comparison doesn't hold water—you can't compare a main meat course to a spread of 100 different bite-sized sweets served as a dessert course. It's not two choices; it's a hundred. I bet there were other treats people loved that didn't even make the cut either... like chocolate lava cakes... I don't think those were there either (though I'm not positive). Does anyone actually get the point of this argument?

boldbison26 said:A friend of mine has actually stopped taking wedding cake orders because she claims brides are just too difficult to please once the pre-wedding nerves kick in.
They often can't even decide what they want.
I know I’m probably going to get some heat for this, but I find it silly to overthink whether you want strawberries in your pastry or not.
Honestly, the whole topic doesn't interest me much; I only dropped by to see what kind of treats people are serving at weddings since I enjoy baking high-quality desserts myself.
Taylor Swift, thank you so much for the help. You provided exactly what I needed. Your cakes were wonderful, and I am certain most guests enjoyed them. It seems you selected flavors that appealed to the crowd rather than just catering to the couple's specific tastes.
Best regards!

I don't get why anyone would be hysterical if they aren't picking one specific flavor out of a hundred options they hate. As for cakes, here’s my own "hysteria" for you... I honestly can't even remember what kind my cake was. My baker had such a hard time satisfying me... it took me a grueling five seconds to respond to her two sentences (can't recall what they were, probably due to my intense hysteria🤣 ) and say, "Yeah, I'll take it."😍

I don't get what part of this you're struggling with... if I don't like something, why on earth would I want it when I have a hundred better options sitting right there? What am I supposed to do, go door-to-door asking everyone what kind of cookies they prefer? I picked the variety based on my own taste, and honestly, if those peach pastries were the only dessert left on Earth, I still wouldn't touch them. My husband feels exactly the same way. Personally, I stuck with Ferrero Rocher and chocolate truffles, and nobody complained. "I don't like it" is a perfectly valid reason for me, and I don't need anything else. If I had actually spent my time worrying about whether all 110 guests liked specific sweets, I wouldn't even be married by now...

God, Joseph Watson10, I’d be laughing at myself too if I were wasting my breath explaining something this stupid just so I could 😵 😵 😵. So, I'm just gonna lay my cards on the table with this post.

Laugh while you can...🤣 🤣
Seriously though, enjoy the jokes while they last because these are nothing but first-world problems. I'd take these "struggles" over actual real-world issues any day. If only every life decision was as heavy as deciding whether or not to grab some peaches at the grocery store... 😍

boldbison26 said:The bride isn't just buying treats for herself; she’s picking them out because you all love them. When you have guests over, you buy what they enjoy. It doesn't matter if the bride or groom personally dislikes a certain dessert.

Paul Barnes4, thank you so much for the response. As soon as I get back to the States, I’m heading to Walmart to grab that specific mix. If you happen to remember any others, please let me know.

Out of fifteen different kinds of pastries, I don't think a single person noticed the peach ones were missing...🤣 and my gut feeling was right—nobody missed them. Honestly, if I have to choose between a Ferrero Rocher truffle and those little peach things, the peach ones lose every single time.🤣 At the end of the day, the couple runs their wedding exactly how they want it. Guests are there to celebrate with them, not to dictate the menu. In my experience, that meant skipping the peach pastries because neither I nor my partner liked them... and not one guest complained or even noticed a "huge" void on their plate.🤣 🤣 Plus, the couple was happy...🤣 By your logic, everything the guests like should be the priority, as if the couple is somehow under the delusion that it's actually *their* day.🤣

So, velvetgull9, this just proves my theory that only old folks actually enjoy peach slices in their water... turns out it’s not all bad news after all...😘 🤣 🤣

Look, velvetgull9 didn't mean anything by it...😍 besides, I highly doubt you're even close to my mom's age, right?😘 😘So, my boyfriend is the outlier here... he’s a bit older too... maybe he just hates peaches as a way of being rebellious.🤣 🤣 😁

Honestly, those peach candies are just meh to me... I'd take Ferrero Rocher or chocolate truffles any day—they actually look decent, too. Plus, my husband can't stand them; he specifically asked me not to include them in the cookie spread, so I told the bakers to leave them out... but hey, people love them, I'll give you that. Especially the older crowd... my mom is obsessed with them.

They remind me so much of my old favorites... except I had some Ferrero Rocher and chocolate chips on the side... none of those peach pieces my husband can't stand... honestly, I feel like all these cookies are pretty much the same regardless of the brand... different varieties, sure, but it's all good to me.

Amy Torres4 said:Look, I’m sorry if "binging" sounded a bit harsh... obviously everyone has their own cravings and tastes, right?
I'm just speaking from my own experience here, and God forbid I give anyone bad advice—at the end of the day, the choice is entirely up to them. But what I was telling you about those 12-ounce portions? That's actually the standard industry serving size in the US restaurant business (you can totally look it up if you want)...

Look, I know you aren't trying to mislead anyone, but this isn't about personal taste or cravings—it's basic math. Saying 1.2 lbs of cake per person is way too low, and I don't need to check some "industry standard" manual to reach that conclusion. It's like how coffee shops list 7 grams for a serving when we all know they use way less... just because a regulation says something is required doesn't mean it's actually enough or realistic. We're talking about the right amount of food for a group size, not gluttony. Besides, if there’s extra left over, nobody's going broke over a few bucks, and you definitely aren't throwing those cakes away.

Mods, please don't delete this thread. It's directly relevant to the topic and helps everyone get a real idea of how much dessert to order for their guest list... This isn't just bickering; it's an attempt to be helpful using both real-world experience and simple math.😘 😘 😍

Amy Torres4, honestly, I’d rather not even bother replying to half the stuff you write because it’s completely detached from reality. If I approached a wedding by viewing serving guests as "overfeeding" them, I’d just serve nothing at all to prevent anyone from overindulging. You claimed that for 150 people, 45 pounds of dessert is the absolute limit, but then you tried to argue with my math and suddenly moved the goalposts to 55 pounds. Besides, nothing goes to waste. You just pack up the leftovers in nice containers, take them home, and hand them out to your family and neighbors. Trust me, nobody—and I mean absolutely nobody—is going to turn down dessert just because they "ate too much cake" at a wedding yesterday. Don't get mad, but maybe think twice before giving out bad advice...

And regarding this idea that the bakery is giving bad advice... look, if I decide to order a few extra pounds, I'll happily pay an extra couple hundred bucks. But let's be real: I don't think any baker is crazy enough to try and scam me by sneaking in an extra 30 pounds of sugar just to see if I notice the hit to my wallet. Nobody with half a brain is that naive.
As for those couples who can't use their heads or bother to do a little basic research? They shouldn't blame anyone else. If they end up paying for their own stupidity, it's on them for letting it happen.

Look, I’ve been running the numbers here... if she’s planning on 15 tables—assuming 150 people is the sweet spot for that setup—you're looking at about 1.3kg per table. If you split that across two plates on a large table, you've got 600g per plate. But on a table of ten? You’re only putting out two plates. Nobody's gonna be getting up and shuffling around just to reach the dessert tray. And if you do the math on 0.12kg per person for 150 people, you end up with 18kg. So, maybe those extra 2kg she mentioned were meant for little individual gift boxes? One pastry per person and call it a day... 🤣 🤣 Look, I’m no mathematician, but this math isn't adding up...

Amy Torres4 said:The standard rule of thumb is about 4 ounces per person, so if you're feeding 150 people, grabbing 20 kg—wait, let's say about 45 pounds—is plenty! Honestly, you might even have some left over to send home with guests if you want, but anything more than that would just be way too much.

Give me a break, don't go overboard now. Last time I did a catering gig for 110 people with 55 lbs of dessert, I barely had enough to bring a couple pieces home myself... Plus, you’ve gotta account for refilling the platters. Some tables will polish off their tray instantly, while others won't touch it. What then? Are the waiters supposed to scavenge from the non-eaters to feed the ones who finished?🤣 And honestly, any platter weighing less than 0.17 lbs looks pathetic and cheap. That's not just my opinion; most people I know—including a few pastry chefs—agree. Even those little party favors usually get at least 0.4 lbs, and even then, they look tiny. Those boxes are prepped ahead of time too; you aren't just grabbing random sweets off the table to stuff into them for people to take home. Someone running a wedding planner business should really know how this works...

When you're hitting up a bakery for a big event, always ask them what they actually suggest... For my crowd of about 110 people, they told me to go with 22-25 kg of dessert, but I ended up with a ton of leftovers. My pastry chef even suggested 20 kg would have been plenty. I decided to play it safe and order extra because honestly, those few extra pounds don't break the bank, and you can just hand out the leftovers to your family and neighbors the next day anyway... In the end, nothing went to waste.
We also picked up an extra 10 kg to take home, just so my mom wouldn't have to deal with the headache of baking everything herself.

Alexander Moore3 said:Hey guys, can someone give me a heads-up on how many collages I’m gonna need if I'm catering for 150 people?

Cheers

Standard serving is about 5-7 ounces per person, so do the math... personally, I'd probably aim for around 65 lbs just to be safe.

Please, as if they’d just melt... they toss them straight into the walk-in fridge once they're done. I think it's set to 40 degrees or something like that. The crew handling them keeps everything chilled, and honestly, every single restaurant has industrial coolers on site, so there shouldn't be any issue at all.

Arthur Ramirez4 said:Does anyone know how much rings go for at S.I.G.A.L.? I think that's the name. Can you find white gold rings in Chicago for maybe 2000-$833? I was at Tiffany & Co. yesterday (my guy bought me this gorgeous white gold engagement ring there, so we figured we'd get the wedding bands there too) and the prices are absolutely insane!👎 The cheapest ones were around $1000 and they weren't even decent. The one I actually liked was closer to $2667???😠 Seriously though....
Any suggestions on where to go and what the damage will be?🙂

Which specific ring caught your eye at Tiffany & Co.? Is it in the catalog on their website? We have their rings too and yeah, they're pricey... but we actually picked ours up in Austria and they ended up being half the price... though that probably doesn't help you since you aren't anywhere near Austria.
Anyway, I've got some Midwest roots myself😍—got a grandma in a small town in the Midwest and an aunt in another small town in the Midwest...🤣

Alex Foster6 said:Anyone thinking about seeing Dr. Latin? What’s her consultation fee like?

Been there twice. She's an incredible doctor... the visit was roughly around $200...

Not some fancy spot, just out in Queens.