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Chloe Miller2 said:Around here, most people just hire local home bakers for their wedding cakes and desserts. We don't really have many high-end commercial bakeries offering full service...
Now I'm starting to worry about ordering a fancy, glazed cake from someone working out of their own kitchen. Is it even possible to get that level of perfection? Perhaps we'll just play it safe with a chocolate glaze. If I accent it with orange blossoms—my wedding colors—it shouldn't look too somber. Can one truly negotiate for exactly what they envision? I've considered simply ordering the cake from a professional bakery and letting a local lady handle the cookies, provided they taste homemade...
We’ve settled on a plan where one woman handles the cookies, while we order the actual cake from a proper bakery. We were also eyeing a chocolate glaze, though we haven't quite decided between white or dark. My fiancé is worried that a dark chocolate finish might make the whole dessert look a bit gloomy. Honestly, I can't say I have much more clarity on the matter than he does!
We usually pick up our cake in Madison (that's where I call home), and for a crowd of about 250 people, we’re looking at a price tag of roughly $233. However, I’ve heard—and actually confirmed myself—that there’s this bakery group out of Indianapolis that handles all sorts of pastries and cakes, and they’ll deliver them anywhere in the US free of charge.👍
As for that dark chocolate, honestly, it looks downright ominous to me!!!
Dennis Hill70 said:I think the white icing is basically fondant, right? Since my wedding theme is green and white with daisies, I really want the cake to match that vibe. Just a simple white cake decorated with some daisies—nothing too over the top.
Here’s a photo of a cake I liked; I'd just swap out the roses for daisies. What do you guys think?
http://img134.imageshack.us/img134/4...avincekjf4.png
That is a gorgeous cake! While that heavy frosting looks stunning and the cakes themselves are quite beautiful, it isn't exactly delicious. I've heard that from quite a few people, and personally, I find the whipped cream or heavy cream they tend to use just isn't very pretty. Because of that, I’ve decided to go with a chocolate glaze—though I suspect it will be white. I have this nagging fear that dark chocolate might look a bit intimidating, though perhaps I'm just overthinking things.
Dennis Hill70, what kind of glaze are we even talking about here? Are you envisioning a rich chocolate coating, or perhaps something more akin to a marzipan finish?
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!