Posts by crimsoncrane12

crimsonbear10 said:A quick question,

Since our wedding dinner is being held in a rustic restaurant featuring wood accents and an open hearth, we aren't following a standard course menu. Instead, we are serving traditional regional fare, and even the desserts follow that homemade aesthetic—think walnut cake, poppy seed bread, various pastries, and fruit strudels. I am struggling to decide on a cake that fits this theme. Does anyone have any suggestions?

Chocolate and chestnut flavors are off the table.

I think that's a great idea.
A Black Forest cake would be perfect in my opinion.

copperraven39 said:What about something like a coconut Raffaello-style cake?

Yeah, I was thinking along those lines. I love Raffaello, but specifically the store-bought kind. Homemade versions always feel too heavy to me; they just don't hit the same way as the commercial ones.

As for ice cream cakes, has anyone actually tried making one? I've only ever had the frozen ones from places like Baskin-Robbins, and they're always great. My concern is how that would work for a wedding cake. It’s much larger, and you have to figure out where to stash it so it doesn't melt instantly.

Arthur Ramirez4 said:Wait, you're an allergy sufferer regarding chocolate??? Do you mean you just don't like it, or are we talking a legit medical allergy?
Man, lucky you.😬 If I were allergic to that damn chocolate, maybe I wouldn't be sweating my life away at the gym trying to drop these extra few pounds!😛

Maybe try a dessert like tiramisu (I think that's safe, though I can't be totally sure😁 ) or maybe something with hazelnuts instead of walnuts... honestly, I'm running out of ideas for what to suggest to you.🤔

My husband was really leaning toward a fruit cake, but after hearing about the texture issues, there is absolutely no way. It’s going to be chocolate. My house, my rules!🙂

I am legitimately an allergy sufferer when it comes to walnuts, chocolate, and anything chocolate-related (cocoa, chips, white chocolate...), I get a rash even from the tiny bit they put on top of a latte.
Dessert is OK, but I have no idea how that would work in a cake.
Plus, I can't stand hazelnuts, and I hate chestnuts too.

So, what's the move now?

Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.