Posts by Alex Moore28

slylynx55 said:Hey, quick question. Our wedding is coming up soon and we've pretty much checked everything off the list, but I'm still tackling the dessert situation—specifically cakes and pastries. We're currently scouting out different vendors, and I was wondering if you guys think $18 per pound is a fair price for pastries and $20 for a cake? Also, does anyone know if they charge extra for fondant if that's what we go with? I haven't quite settled on a design yet. Thanks in advance!

$18/lb is actually a fantastic price! 👍
But tell me, how many guests is the cake intended for? Or rather, how is that total price usually calculated...?

northernhawk87 said:🤣 Well, I certainly believe you... you didn't just happen to get those exact measurements from the wedding head table for nothing, after all. 😁

🤣 🤣 🤣
actually, I've already forgotten 😎

northernhawk87, honestly, those cookies and that cake were absolutely divine! I found myself grazing on them all day long... one can never have too much of something that delicious, right? 🤣

I find myself reminiscing about those little treats every single day... wouldn't it be wonderful if I could just reach out and grab one 😁
?

Chloe Hayes51 said:@Alex Moore28, where on earth did you order that cake? It looks incredible, and honestly, I need to know the price!

We actually got it at Hemingway’s. To be perfectly honest, it wasn't quite exactly what I had envisioned, but it served its purpose! We paid $800 for a crowd of 200 people.

I find this first option much more appealing. Don't you just love how much cleaner it looks? I have always had a soft spot for simplicity! 👍

Snow White (where I'll most likely pick up a cake) is currently in Savannah.

I actually tried their pastries at Bombonetti (also in Savannah 😬).

I wonder if they would actually consider crafting a wind turbine out of snow for me at Disney World! 😬

Robert Thomas3 said:Got a recipe here from a girl over in the USA (hope I’m allowed to post this, if not, just delete me already)

The American Wind
YOU'LL NEED:
Sponge:
8 egg whites
10 oz powdered sugar
3 tbsp white vinegar

Filling:
8 egg yolks
5 tbsp sugar
3 tbsp all-purpose flour
1/2 cup milk
25 oz walnuts
25 oz margarine

HOW TO MAKE IT:
Sponge: Whip those egg whites into a super stiff meringue, adding the powdered sugar bit by bit, then stir in the vinegar one spoonful at a time until it's all mixed well. Split the batter into three parts (aim for about 10 or 11 tablespoons per layer). Bake each layer separately in a greased cake pan lined with parchment paper. Throw them in the oven for an hour at 300°F. Filling: Whisk the yolks with the sugar and flour, then cook that mixture down in the milk. Once it cools off, fold in the walnuts and some creamed margarine. Then whip in 4 containers of whipped cream—maybe toss in some Cream Fix if you want the topping to stay extra stiff. Assembly: Layer the sponge, then the cream, then the whipped cream, and just keep repeating that pattern. For the final layer, smother the top with whatever cream and whipped cream you have left over.

🙄 That sounds quite similar 👍 I will definitely give it a try!

Thank you, Ashley and Sanja!

I simply wouldn't dare... I have absolutely no clue how they craft their cakes, and since they're still the new kids on the block, 🙄 I just don't want to end up

northernhawk87 said:If there truly is a recipe out there, I would certainly love to get my hands on it myself.😍

I am quite familiar with things like Japanese cheesecake or those frozen treats you find at Dairy Queen... but this "Japanese Wind" thing? I haven't the slightest clue what that could be. It sounds like something they might have just dreamt up on the spot... do you really want to go chasing after it?🙂

I certainly wouldn't be making a cake for them 🙄 which is why I am asking if it is a known thing... if it isn't, I'd rather not get my hopes up.
But if you ever find yourself visiting the States, we simply must go grab some Japanese sponge cake. Or perhaps an even bigger "Japanese hurricane!" 😬

Has anyone ever come across a cake or dessert called 'Japanese Wind'? I am trying to figure out if this is just some quirky creation from my local bakery or if it is an actual thing 😕 It tastes absolutely incredible, and I am considering using something similar for a multi-tiered wedding cake 👍 To me, the flavor profile is remarkably similar to a Kinder Maxi King 🙂

Zachary Gray35 said:Alex Moore28, that’s incredibly selfish of you, especially when it screws over the guests...🤣 🤣 🤣

I’ll leave it at that, but I just couldn't stay quiet...😍 Alex Moore28 is such a joke.

😬

How far in advance should one order cakes and pastries? Should I be looking two or three months ahead?

Personally, I find that all the varieties of spheres are simply the best! 👍
I am actually considering phasing out the peach flavors entirely. 😲 😬

Zachary Gray35 said:Look, boldbison26, I’m not even a huge cake person myself. I had one once, but there's a difference between a single wedding cake and having a spread with 15 different kinds of pastries to choose from. As for whether those peach pastries look good? That's subjective. Personally, they look terrible to me. My partner and I aren't fans; we'd much rather have Raffaello or chocolate truffles. They look a thousand times better, so what's the big deal? Let's just drop the back-and-forth here. You have your opinion, and that's fine. People like me have ours, and we can leave it at that. I think half of this is just pointless arguing, but hey, we aren't all the same, and we don't need to be. This thread is about dessert, not a platform to debate whether leaving out peach pastries—or any other specific treat—at a wedding is an act of selfishness on the part of the couple.

And yet, here we are, having spent two whole pages just bickering! 🙄 🙄

Let's get back on track: in your honest opinion, which desserts are absolute "NO GOs" at a wedding?

Edit: excluding peach cobbler, obviously. 😬