Posts by Linda Adams8

At Vincennes, they’ve got this whole cake catalog you can browse through. You sit down—assuming you can actually snag a table 🤣—pick what you want, and then they come right to you to handle all the math. Simple. Except instead of asking for a single berry scoop at the start, you just tell them, "We're the wedding couple and we want to order a cake from you." And if you can't help yourself, you add that extra scoop of... well, just like I did 🤣 🤣 🤣

fadedfalcon8 said:Man, I want one exactly like that too, but who knows? I change my mind constantly. 😁

🤣 🤣 🤣
Here’s my update: I'm laughing because just yesterday I was 100% certain I’d be getting a simple white cake with real roses... Then, I changed my mind. My partner and I decided to go with a heavily decorated one instead. It's stunning and definitely not "simple." He had some influence over the choice, but I wouldn't have budged if it wasn't 😍
The thing about the bakery in Vincennes is that the decoration is where they get you. They tack on an extra 20-50% just for the decor—and ours ended up being fifty percent more than that. They have this scheme where they can make a cake for 200 to 270 people, and we need enough for 250... We decided to get the one meant for 200 people, and the total price is $900. The lady there advised us to get a smaller one since there's supposedly leftover waste, especially since we'll have side cakes anyway. Since our venue covers the cost of a $333 cake, we have to pay an additional $567. Honestly, it seems fine to me because this cake is special.
Visually, it looks like three tiers, but it's actually six because every tier is a double layer.
Flavors: chocolate and Vincennes at the bottom, chocolate and vanilla parfait in the middle, and at the top (the part we'll actually snack on), Black Forest and fruit parfait.

Good grief, this is my longest post ever—consider this my full report.😉

Joseph Martinez4 said:Man, I am seriously waiting on that report! Don't leave us hanging! Also, are you thinking about doing some fancy custom decorations on the cakes? I was picturing something totally snow-white, but can they actually take those standard cakes and just "re-dress" them in white frosting?😕

I’m going to make a cake that's completely white, covered in icing, and I can design it exactly how you want it. I actually saw an article in the paper the other day about some girl who had a custom cake made that looked just like Tom Cruise and Katie.
Mine will be completely white with red roses... I think I already posted a picture somewhere.

Joseph Martinez4 said:Man, I’m actually hitting up Vincennes this Saturday too! Let me know which location you're aiming for—is it the one on Broadway or the one near Zvonimir? (I think that's the one). Does it even matter which shop you go to? Also, have you guys even decided what kind of treats you're getting yet?

We’re going to the Broadway spot. I was thinking about grabbing a Black Forest cake, chocolate parfait, vanilla... just something delicious for my partner and me since we'll be treating ourselves to that cruise.😁
Expect a report tomorrow night on how it went...

Alexander Ruiz2 said:I'm pretty sure it's marzipan, they also call it fondant...

Look, Alexander Ruiz2, you're mixing things up. They aren't the same thing. Marzipan has a distinct flavor—some love it, some hate it—and it's yellowish. Ticino is white and has this very mild, subtle sweetness. I'm not sure if you can dye marzipan, but I'm certain you can with ticino...

We ordered the cookies about three months ago, and we’re heading out tomorrow to put the order in for the cake 😬 , even though the wedding isn't until June 2nd, 🙂 . Some lady over at Vinny told us it wouldn't be an issue...

I'm torn between these two options, though honestly, the second one really needs some red roses added to it:
http://img392.imageshack.us/img392/5214/vincekop3.png

Ryan Morales said:Linda Adams8, I can actually confirm those were made of Styrofoam at the state fair. I remember asking the lady at the booth how on earth they looked so incredible in that heat—like, wow, those cakes look unreal—and she just looked right at me and said, "That's because they're foam." 😬 😉
I didn't get a chance to taste them, so I can't speak to the quality, but as far as being Styrofoam goes, it was 100% 😛

How could you even doubt it?!😕

Sam Kim12 said:A quick word of caution:

Those cakes they were showing off? They were nothing more than Styrofoam blocks sprayed with a thin layer of frosting👎 so please, don't go getting your hopes up—I know plenty of people who have been left completely disappointed after trying to order from them.😉

Look, please, don't get mad at me, but seriously—where on earth do you always get this kind of info?

Thanks, Sandy!😘
A little comfort always goes a long way, especially coming from someone who actually knows what they're talking about. 👍
Honestly, most of the cakes at Vincennes were decent, except for that Esterházy one... even if they were just store-bought.
Which flavors did you end up picking? I’m leaning toward Black Forest, chocolate, and vanilla parfait, but I’m also considering doing a whole tier of Boemi?!

Well, now you've gone and picked on me...😢 I'm getting my cake from Vincennes. A few days ago, my dear husband and I went over to taste the flavors, and I didn't have a single complaint...
But now you're all claiming I was eating some cheap drugstore junk. Oh, really? What now?😕

amberotter28 said:Hey, roughly how many tiers should I get for a cake serving about 100 people? If you have an example photo, please share. Thanks 😘

It all comes down to what you want. You could just do a single tier, but it’ll be massive...
Just pick the design you actually like, tell them how many tiers you're aiming for, and let the bakery handle the math on the actual size...😍

I’m leaning towards using fondant—I tried it myself and it isn’t bad at all, actually kind of subtly sweet... 🤣 I can be a bit picky, but
you just can't get those clean, sharp lines without fondant. 😕 I’m still torn between using real rose petals or marzipan roses, especially now that someone brought up the bitterness factor...
Maybe dipping the cut part of the flower into caramel could work? It would create a coating around the stem once it sets... But then again, I'm sure all those pro pastry chefs at Magnolia Bakery already know all those tricks.

copperraven39 said:So, what kind of cookies are we talking about here—like, if you were looking at a classic American dessert platter, what's the standard lineup?

I'm thinking of things like chocolate fudge brownies, Raffaello coconut bites, rum balls, maybe some lemon bars—though people always argue over those--figaro wafers, various sliced dessert bars, those little biscuit-and-cream sandwich cookies, walnut crescents, or just endless combinations of shortbread and different colored frostings...🤣 , then there's the assorted deli-style sweets and cream puffs...
My mind's going blank now...🙂

Thanx Magg 😘
Mine look better too, but I was wondering what would happen if they just relaxed... Honestly, though, you’d probably just eat the cake immediately anyway🤣
sorry about the photo, I'm not really sure about that part...😛

I already know my cake is going to be round and compact—no fancy stands or anything. It’ll be covered in white fondant, and I'm working with Vincek-jer's catering crew on this one... The only thing I haven't decided is whether those red roses should be real or made of marzipan.😕 What do you ladies think? Honestly, I'm fine with either option, so I'm stuck.😍
Here's a real example:
http://img46.imageshack.us/img46/6695/tortamr9.jpg

Roadrunner, if you were issued a black referral slip for bloodwork, you have to get those tests done at the specific FBI office that issued it.
If you have a red referral slip and it doesn't specify where to go, then you're expected to go back to the issuing location. However, if it explicitly lists somewhere like Los Alamos National Laboratory in Washington, D.C., then you head exactly where it says...🙂
sorry, I made that sound way more complicated than it is...
Basically, if your primary care doctor refers you to a specialist or a lab outside of your local area, they are required to note that on the referral.
Hopefully, that makes sense.😉

I nearly fell flat on my face when I realized just how much these desserts actually cost.
Here’s how the math breaks down for a crowd of about 300: we need roughly 220 lbs of dessert—enough for the restaurant catering, gift boxes, and keeping some at home for me and him—which comes out to about $2167. Then there's the cake for 130 guests at the venue, adding another $567 to the tab... That brings the grand total to $2733😲
It’s a good thing the old folks stepped up to foot the bill, otherwise 😉