Yeah, unfortunately, renting is my only option right now. I’ve been scouring the city, but I can't find a single soul in New York City willing to rent out those specific stands. If anyone happens to have a lead or knows someone, please let me know.
Dana Gomez89 said:You can find everything you need in Luck!👍
Thanks, Dana Wright4, I appreciate the thought, but let’s be real—they're just looking to sell, aren't they? That's not what I'm after. I need a rental.
I’ve been sitting here staring at the weather reports all morning, and I honestly can’t wrap my head around this latest phenomenon. They’re calling it "purple rain," and while that sounds like some psychedelic rock lyric from the seventies, the reality of it is frankly unsettling. It isn't just a colorful anomaly; it’s a genuine atmospheric irregularity that feels like something straight out of a low-budget sci-fi flick. You see these headlines popping up on every news outlet from CNN to local networks, and everyone is scrambling to explain away what is essentially nature throwing a tantrum. Is it dust? Is it some chemical runoff? Is it just a freak occurrence in the upper atmosphere? It’s enough to make you question everything we think we know about the predictability of our environment. We spend so much time relying on these precise meteorological models, thinking we have the world mapped out and categorized, and then something like this happens—something visually jarring and fundamentally strange—and suddenly the experts are just as baffled as the rest of us. It’s unsettling, it's weird, and quite frankly, it’s a bit unnerving to watch the sky turn a shade that shouldn't exist. kaže: Jeffrey Castillo8, back home we have this one specialty wedding supply shop that carries everything you could possibly need. They have these massive floral stands available for rent—though I’m not entirely sure if they carry the smaller ones—and I suspect there might be a similar setup somewhere near you. I was wondering, do you happen to have any kind of connection at a local restaurant or perhaps a high-end bakery where you could pull some strings to get them to rent equipment to you? Honestly, it might be worth just reaching out directly to the venue where the wedding is being held to see what their policy is on this sort of thing. It seems like a logical first step before overcomplicating the whole process.
Ugh, that’s just too far out of my way. They’re all based in Omaha, right? I really wish we had something like that available in Chicago... if anyone happens to know of a local spot that fits the bill, please let me know. Also, I'm on the hunt for a massive cake—we're looking at a wedding with 300 guests, so it needs to be substantial. 😉
Hey everyone, I really need some major assistance here. Does anyone happen to know where I can rent a cake stand? My mom is going to be whipping up a cake for me, but we realized we don't actually have a stand to put it on. Help!!!!
Eric Fowler19 said:If you want the best pastries and cakes in Washington, D.C., go to M&M in the suburbs. www.mim.hr I don't have the exact street address handy, but it's on their site. They made the wedding pastries for us—the Minions were $32 pounds, but they were flawless. We got a variety mix at $28 per pound, and we even packed up some dry treats for the guests to take home. The cake was massive: five tiers total, three Black Forest and two parfait layers. Our guests swore they’d never had anything better. Price is $333.
How many guests did you end up having? And more importantly, was the cake actually big enough? I'm trying to figure out if you ran out or if there was a ton left over. Also, if you happen to have a photo, I'd love to see it. Thanks!
ambergull63 said:Honestly, don't even sweat the reservations out in the Midwest. We just got engaged and already booked everything—we're even bringing a videographer along this week, so yeah, we're set. I guess we did pick an "unpopular" month for weddings, though... December. So there's plenty of room. It’s Advent, sure, but since the first and last weekends aren't part of it, you can pretty much do whatever you want. 😍 From what I know, the first month is actually pretty wide open, and some dates in November are chill too. Good luck! 👍
True, you might still find something for December, but if I heard her right, baby wants the wedding on August 11th.
Anyway, regardless of the timing, I want to wish everyone nothing but the best with all their wedding planning!
In case anyone is looking for a venue, there’s a new banquet hall opening up over in Kutjevo soon. I actually have my own wedding booked there for this October. If you need any more details or want the scoop, just shoot me a DM.
Rachel Flores5 said:After browsing through this forum, I’ve come to the conclusion that Foto Art is doing an absolutely stellar job at what they do. However, I suppose I’m wondering if they would actually consider taking on a project for Zanesville, or am I perhaps mistaken in that assumption? If anyone happens to know of any other talented professionals out in the Midwest, please do feel free to let me know!
Listen, dear, if you're looking to plan something in America—especially out in the Midwest—and you haven't booked everything a full year in advance, you're going to have a very hard time finding an open slot. We're talking the venue, the photographer, the band, even the officiant... everything is booked solid.
I’ve got an idea, though I’ve been off the grid for a bit so I might be late to the party—hopefully I haven't missed the boat entirely. 🙂
My vision is to have a variety of different cakes, but instead of stacking them into one giant, precarious pyramid, I want them laid out separately. I'm thinking distinct displays for each flavor—maybe one chocolate, one walnut, one parfait, one peach yogurt, one vanilla yogurt, and perhaps a Black Forest... The real headache for me right now is the logistics: how many individual cakes do I actually need to feed 300 guests, and what are the standard diameters for the kind of baking pans you can just pick up at a local Target or Walmart? Thanks.
Mark Kelly4 said:So, my cake design is going to be a mashup of these three ideas. I picked up this gold translucent ribbon with some really bold metallic lines printed on it. I’m planning to tie a bow at the front, and I think adding some gold sprinkles along the band would look great! What do you all think?
Sam Kim12 said:Just tell me what shape the cake should be, and how many slices you need—also, do you want them all uniform in size, or should they taper from largest to smallest?😉
They’ll all be roughly the same size, except for that "top layer" slice we usually snag for ourselves—though, honestly, I don't even count that one. We aren't doing some vertical stack where they sit on top of each other, either; they'll just be spread out on the platter. Mostly uniform sizes should work fine. I'm not entirely sure what the industry standard is, but I'd bet a 10-inch round pan is the go-to for most cakes you'd see at a typical American bakery, or maybe an 8-inch one. Either way, whatever is most common works for me.
Thank you so, so much for all the hard work you're putting into this!
neongardener6, thanks so much for sharing that photo! It really brings back memories of that cake—honestly, my bad, I completely forgot it was yours. Did you actually have enough to feed all 163 guests, or did you end up with a massive surplus?
neongardener6, thanks so much for the photo! It really brings back memories of that cake—honestly, my bad, I completely blanked on the fact that you were the one who made it. Did you actually have enough to feed all 163 guests, or did you end up with a mountain of leftovers?
Sam Kim12 said:Just tell me what shape the cake should be, and how many slices you need—also, do you want them all uniform in size, or should they taper from largest to smallest?😉
They’ll all be uniform in size, except for that "top slice" we always end up eating—but honestly, I don't even count that one. And just to clarify, we aren't stacking them in some sort of tower, one on top of the other; they'll be spread out normally. I'm planning on making them mostly equal sizes, though I'm not entirely sure what the industry standard is. I'm thinking a 10-inch round pan is probably the go-to for most cakes, or maybe an 8-inch, but that's usually what people use for standard round cakes.
I’ve gone through everything, I really have, but somehow I must have missed something 🙂
Sam Kim12, if you could possibly share any insight, I would be incredibly grateful. Honestly, I don't have anyone else particularly sharp to turn to for advice on this. I visited two local bakeries recently, and they started acting incredibly shady toward me. It feels like they're being intentionally vague and withholding details until we officially sign a contract to have them handle all our dessert catering 😢
My mom is taking charge of making the cake, and she keeps insisting that the amount depends entirely on what you guys recommend. Of course, once she says that, she’s just as lost as the rest of us. I was wondering if maybe some of the ladies here—or rather, the wives who have already navigated these kinds of events—could weigh in with some actual experience? A little practical suggestion would go a long way. Thanks.
For my setup, everything will be uniform except for the centerpiece at the top. The rest will just be standard-sized round cakes—I don't know the exact specs, but I’m assuming they’re about 10 inches in diameter. Now, here is where I am completely stuck: I have no idea how many of them I actually need. Technically, I could order as many as I want because we’re having a custom cake stand commissioned, but before I give the green light to the fabricator, I need to confirm the total count. And that is the problem. Please, someone, help me out here. I really don't want to run short considering we're looking at roughly 300 guests (or maybe closer to 270, depending on how the RSVPs shake out), but then again, I'd hate to end up with, say, five whole cakes left over at the end of the night.
