Posts by swiftmarlin27

cosmicbison15 said:What kind of cake should we go with? Ours is going to be four tiers high, but I'm still stuck on the flavor profile.😕

I’m doing a six-tier cake. Three layers will be chocolate parfait, and the other three will be yogurt cream with cherries. My family is big on both chocolate and cherries—it’s our favorite combo, and honestly, it’s our day.
Anyone who isn't a fan of cherries can just stick to the parfait, which (as far as I know) is a crowd-pleaser.

velvetjackal752 said:Honestly, my godmother is such a breeze to work with, so I know she’ll whip up an incredible wedding cake for us. I really need to dig through my mom’s old recipe books; I think there might be a perfect one tucked away in there somewhere.
We actually asked some relatives to handle a whole spread of other treats too—we're talking fruit cakes, Black Forest, maybe something cheesecake-based, chocolate, and Dobos. My mouth is watering just thinking about it!
I caught up with my aunt yesterday—she's the one helping with the desserts—and she gave me some professional perspective. She mentioned that for a restaurant setting during the summer, you'd want about 65 pounds of cake for 120 guests, plus extra if we want to send slices home with people. But if we were doing this at a house party, she said 7 pounds would be plenty. Of course, Mom is still convinced that’s nowhere near enough. 🙂 Regarding the wedding cake specifically, she pointed out that here in the Midwest, it isn't exactly a huge tradition to serve a massive cake where everyone gets a slice; she said I’d be lucky if even 65 people grab a bite, which saves me the headache of having to lug leftovers over to the neighbors so it doesn't go to waste! I also asked her about the icing, and she warned me that getting a perfectly smooth finish with white chocolate can be tricky—it works okay for the top, but it’s a nightmare on the sides. She also got a little grim when she heard the bride and groom figurines were made of plaster 🙂 and suggested the servers place them on top right before the grand entrance, otherwise they might actually sink right into the cake.
Anyway, hopefully, these little bits of unsolicited advice help someone else out!

My wedding is set for August 3rd. We’re expecting 200 guests and we've already lined up a six-tier cake (chocolate parfait and cherry-yogurt flavors) along with about 65 lbs of assorted pastries for the venue and another 10 lbs for the after-party at home. I think it’ll be just right—it’s going to be sweltering, and when it's that hot, people tend to stick to drinks rather than heavy sweets. That's certainly how I operate. If we run short, I can always make a last-minute call to order more.

I recently heard some rumors—not directly from him, mind you, but from folks who work over at Anthony’s place—that he and his wife have split up. Since I live right here in the neighborhood, I pretty much know everyone personally, so word travels fast. How much truth there actually is to it? Who knows.
As for choosing Anthony, it was a no-brainer since we’re always around that area; it’s our neck of the woods and our church is nearby. But honestly, the biggest selling point was the venue—the hall is absolutely stunning.

This isn't some high-end bakery—it's more like a woman baking at home (if I'm reading him correctly).
I have a similar take when it comes to bakeries myself.

northernhawk87 said:He didn't actually give me a call, but he did mention he had someone lined up for the cookies... though apparently, when he reached out to his dear friend, the response was simply, "We don't need any cookies, we already have a cake." 😁
Let me know once you manage to dig up more information 😉

At this point, I'm just playing the waiting game until his wife gets back to me.
Hopefully it happens soon—I'd rather not book other bakers if I don't have to. I'll keep you posted, obviously.

Just wanted to give a quick shout-out to our resident legend, Ante Šimić—who, let's be honest, seems to be everywhere on this forum lately—for handling the logistics for my wedding over at the Antunović estate.
He actually gave me a call today to check if I’d sorted out the desserts and the cake yet. He offered to pass my number along to a local baker he knows who specializes in wedding sweets—some new boutique setup—so she could reach out to me directly.
I told him, obviously, go ahead, and now I'm just waiting for her to get in touch. Once she does, I'll post the details of the conversation here.
Has anyone else heard from him regarding their plans?

kjava said:HELP!!!!!
Does anyone have any cool ideas for a wedding cake... I'm totally torn between a tiered stand setup or just stacking them one on top of another!
And if anyone happens to have a photo they can post here to help me out, please!!!!!!!!!!

help......

check this out

http://www.slatka-tajna.com/include/html/home.htm