Can someone point me toward where I can pick up a silk ribbon (or maybe satin?) to decorate a round cake—I'm planning on covering it in fondant—and I want to wrap a bouquet with the exact same ribbon. I saw a photo once where they did this, and it looked incredible...
The catch is that I need the ribbon to be pretty wide. At least 1.2 inches, though 2 inches would be even better.
thanks🙂
rustyscout38, you should try looking at local fabric stores or even specialized craft and haberdashery shops that carry buttons and ribbons. I actually used a satin ribbon on my wedding dress and then used that very same ribbon to wrap my bridal bouquet 👍 You can take a look at the photos in my signature if you'd like to see how it turned out!
Ryan Morales said:Man, everyone is going to be in a sugar coma at your place! 😬 Like a fairy tale 😛 It's fine, though; you'll probably have enough to feed 220 people! 👍
😂 😂 😂 Honestly, I'd rather have too much food in the hall, enough to take home for myself and him, and even some left over for the next day. The first woman I spoke to told me 18 kg would be more than enough, but I'm feeling a bit anxious about it, so now I've doubled that and then added a little extra just to be safe. It's better to have leftovers than to deal with people staring at empty plates, wondering if they can grab more... I don't want anyone to end up looking like Jack after that witch cursed him, unable to put on a single pound no matter how hard he tries...😬
I have finally placed my order for the cookies, and we are talking a massive 30kg! I decided to switch bakers because the previous lady was just a bit too expensive ($30/kg), but through a friend, I managed to find someone who bakes everything from scratch at home. Her treats are absolutely stunning—half dry and crispy, half creamy—all for just $22/kg. She’ll be making three different types of cakes for me (one walnut chocolate, one strawberry, and a Black Forest style). That brings the total to $787! I also went ahead and ordered the wedding cake for 120 guests (it's a three-tier design using fondant, with flavors like parfait, chocolate, vanilla, and hazelnut) which comes to $250! They’re handling the delivery themselves, too. I am honestly so relieved to have that checked off my list! My mother-in-law is also planning to bake two more cakes, so I think we will end up with plenty of food to satisfy all 120 people...
I honestly don't think I'll ever want those typical bridesmaids, unless I happen to stumble upon a group that is actually fun and has a sense of humor. Every single one I've encountered so far is just dreadful. Meli and I were spending an afternoon in San Francisco just laughing ourselves silly over how terrible their style is... 🤣
Zachary Gray35 said:rustyowl7, did you seriously order an extra 20 kg on top of those 13? If we're counting 20 ounces per person, you're looking at 24 kg for 120 people... You put 1-20 on the tables and leave 4 for refills... I really hope you didn't tack on another 20 kg to that order of 13. Unless you were planning on grabbing a few extra pounds to take home and share...
I did, because I need to bring some into the office to share with people, and we'll have guests coming over to the house later, so I want to make sure there's plenty to go around...
Zachary Gray35, inspired by your advice, I actually went ahead and ordered another 20 pounds of cookies! I think I might be losing my mind... First, I ordered exactly what my wife told me to, only to get hit with a massive bill. Now, I'm frantically searching for someone else who can bake another 20 pounds at a more reasonable price. Argh! Still, thank you, 😘Zachary Gray35 ...
We could use standard ceramic plates, or perhaps those thicker paper ones available in silver or gold finishes. My thought is to serve everything on actual plates for the guests as they arrive, but then transition to using the decorative paper trays for the dessert table...
I think I’ll probably just put them right on the tables. It feels awkward having the desserts sitting at a separate station; I wouldn't want everyone to feel like they have to get up and walk over just to grab a bite, especially if it feels like all eyes are turning toward me... I've actually decided to order the pastries from a different baker instead, because the prices from the first lady were just far too steep, $30/lb.
I find that somewhat strange myself; while I’ve never been particularly interested in wedding catering, I have always had a weakness for the dessert table...
Thank you, Zachary Gray35. The most frustrating part is that here in California, they keep the cookies on a separate side table instead of placing them right where the guests are sitting. I think I'll have to make another call and order more...
velvetjackal752, unfortunately I don't have the answer, but it certainly sounds intriguing. If you happen to come across a photo, please do share it...
I happened upon this photo of a classic Smith Island cake, and honestly, it’s the only thing I want. I’m planning to head out tomorrow to visit a couple of bakeries in San Francisco to see if they can recreate it. I’ve actually been carrying a picture of this cake in my bag for months now... 🤣
Does anyone living in California know where I can find some truly exceptional cakes made with fondant? Sam Kim12, I was wondering—was the cake you had actually made with marzipan or was it fondant? My wife, who handles all our baking, suggests I stick with marzipan instead (since she won't be making any for me)...
Mark Kelly4 said: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?
The baker who is making them for me plans to present them on silver trays, wrapped in cellophane. As for the cake, mine will have a little ribbon and some bows, though I still need to touch base with the bakery to see exactly how they will handle the final design...
restlessmoose18 said:Well, do you even know the lady's name? If so, just call the agency for info. Or, perhaps more effectively, tell your mom that this is *your* wedding and *your* budget—tell her to stop messing around and just hand over the number. 🙄
The problem is I don't have any information. My mother is currently in Chicago while I am out in St. Louis. She knows the woman's first name, but she can't recall the last name. Apparently, it is either a sister or perhaps one of her colleagues from work. Since I am currently at the office, I really cannot get into an argument with her right now; I don't want everyone here overhearing our business, so I am just waiting until I get home...
