Posts by amberotter28

Alright, fine, no problem 👍

Anthony Chavez6, I wasn't criticizing Vincennes. I just meant they don't sell those figurines on their own. They're only included with the cakes.

Good morning, everyone. Just a quick heads-up...

I stopped by Vincennes yesterday looking for some cake toppers, but turns out they only sell them if you buy one of their actual cakes. So, if you were planning on picking up just the decorations without ordering a whole dessert from them, save yourself the trip and don't bother going...

How can I track the actual weight of the cakes delivered?!
The bakery is delivering the cakes and the wedding cake directly to the restaurant ourselves. How do we verify that they actually delivered exactly what we ordered and paid for?? 😕

thanks, Chloe Hayes51. 😘
if anyone else has any intel, feel free to speak up...

Ladies, does anyone know where I can find some beautiful, sophisticated, elegant cake toppers? I spent all day yesterday hitting up every boutique in town, and even checked out a high-end Williams-Sonoma a few days ago, but none of those options worked for me. I've been browsing online and found a few that I absolutely love, but they are just sooo incredibly expensive. Please, help!

brightotter25 said:😕 amberotter28 why can't I see the cake😢 🙂

Honestly, no clue... Just tell me how to upload an image directly instead of using a link. I'll try again so you can actually see it.

Hopefully I did this right, brightotter25... first time trying to upload an image like this...

Anyway, I took a few cake designs over to her to show her what I’m looking for—asked what she could add, what she could tweak... basically just wanted her take on things. She was honestly wonderful; told me she could definitely handle whatever I had in mind. Once I finally make up my mind, I'll just bring her a specific photo to work from.

http://img75.imageshack.us/img75/223...a18niceef7.jpg

Oh, just a heads-up regarding the pricing... Ema still has her current rates through the end of the month, but starting next month, prices are going up fast...$23

brightotter25 — A lady at EM showed me some of their whipped cream cakes, and they actually look decent. She told me not to sweat it just because a fondant cake looks prettier; apparently, you can get that whipped cream perfectly smooth too. I took her word for it, picked some up today, and honestly? I’m thrilled. One less thing to stress about. 🎉

As for my own cake, I haven't made a final call yet, but here's one I am loooovveeeeing... obviously without that top decoration and spread across three tiers.

http://img104.imageshack.us/my.php?i...a18nicewk8.jpg

brightotter25 said:We didn't grab any pastries there, so I'm not really sure. My wife just booked the date for the cake, and I'm still sitting here wondering what the flavor profile is actually going to be... What kind of coffee blends are you guys planning on getting? I'd probably go with something light myself... maybe three different varieties, since we've got three floors to cover.

Ours is going to be three tiers too, though I'm worried that might be cutting it close for 100 guests. What do you think?
As for the flavors, the bottom tier needs to be sturdy, so they're doing an ice cream cake—not literal ice cream, obviously, just how they label it. It's a walnut ice cream cream. I haven't tried it myself, unfortunately, but my dad practically ate his fingers off because it was so good. The top two tiers will be split into two layers each: one vanilla/chocolate parfait and the third tier will be fruit-based, maybe strawberry/banana or wild berry... basically something fruity and light.

Got a picture of your cake?

I was 100% set on fondant. I just loved how sleek and polished everything looked... but after talking to all the pastry chefs—who were more than happy to make whatever dream cake I wanted—they all gave me the same professional advice. They suggested sticking with buttercream instead. Apparently, it offers lighter flavor profiles, the servers won't ruin the presentation, and half the fondant doesn't end up scraped off during slicing... so, fine. I've pivoted to a buttercream cake.

Anyway, I got so caught up in the dessert talk that it completely slipped my mind to ask about the logistics. How does the payment work? Specifically, what’s the deposit amount?

I've decided to go with Emma for the cookies and the cake. Before I head over there to put down a deposit, I'd love to hear your thoughts, advice, or any feedback you might have!! Thanks

Thanks, Mila. Glad you had something positive to say and that you ended up actually liking your cake after all. Where did you end up ordering it from?

Ladies, just leave your comments, and by all means, feel free to drop some bakery recommendations. I personally liked that little cupcake shop, and there’s also a lady over on the West Side who does great work.

I’ve hit up nearly every bakery in town. I told them straight up that I wanted the cake decorated with fondant, and not one single pastry chef even tried to push back... they all just nodded along. But here's the catch: every single one warned me that the servers hate working with it. Apparently, they end up scraping it off because it makes slicing the cake a total nightmare. Now I’m leaning toward whipped cream instead. Honestly, it might be better anyway—it opens the door for lighter fruit flavors or a parfait style.

If any of you ladies actually know your way around this stuff, please weigh in. I could use the help. 😘

Ashley Adams4, where can I find M&M's? Do they have a website, or if you have a number, could you send it via PM? Thanks

Hey, roughly how many tiers should I get for a cake serving about 100 people? If you have an example photo, please share. Thanks 😘

Sam Kim12 said:Fruit only looks messy if the cake is poorly made—period. I've been to at least ten summer weddings where the cakes were fruit-centered, and you wouldn't have known it by looking at them.👍 ... so, don't let one pessimistic comment sway you; just head to your chosen bakery and get your questions answered once and for all.😬

I definitely agree with what Sam Kim12 said. Besides, even I've made fruit desserts before and they never cracked, and I'm certainly no expert or professional pastry chef.

Hey, cake experts, what’s the damage for a cake serving 100 people??
I haven't started hunting for a bakery yet, but I'm open to suggestions—just looking for somewhere affordable that actually makes good stuff. Thanks

neongardener6 said:What exactly counts as a chocolate shop in your book? :-)

I mean places that sell chocolate and nothing else... like that specialty chocolatier in the mall.

Can anyone point me toward where all the chocolate shops are located in Chicago??