Wedding cakes and desserts
in Weddings ·
Bryan Harris59 said:We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.
Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕
Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!
Honestly, who cares if it’s brown? There are some really gorgeous ones out there, and they look absolutely delicious 🙂

