Posts by brightotter25

amberotter28 I'll DM you my email address, then just shoot me that photo

😕 amberotter28 why can't I see the cake😢 🙂

amberotter28, unfortunately I can't get that cake photo to load. If you wouldn't mind just uploading the actual image instead of sending a link. Did you actually show her that specific picture and have her promise to make it exactly like that?

jadeeagle36 Some lady told us that ice winds aren't good for cake... why on earth did you even get a cake from Emma? You're really getting a cake from her?
amberotter28 I don't have a photo of the cake yet since I haven't fully decided on the design... I'm thinking square with ribbons and bows... do you have a picture? I'd love to go see one of their wedding cakes made with whipped cream (so I might ask if I can drop by one Saturday to check them out)... A three-tier cake is more than enough for 100 people; my cousin had almost an entire bottom tier left over, and it was really delicious.

We didn't grab any pastries there, so I'm not really sure. My wife just booked the date for the cake, and I'm still sitting here wondering what the flavor profile is actually going to be... What kind of coffee blends are you guys planning on getting? I'd probably go with something light myself... maybe three different varieties, since we've got three floors to cover.

amberotter28 and I have both decided on Emma... I just haven't made up my mind yet on whether to go with the dark, white chocolate, or whipped cream... I’m not sweating the flavor profile; I know it’ll taste great... it’s the presentation that’s got me worried.

I’ve been thinking about white chocolate lately. I'm curious to hear if anyone actually has experience making it—or if anyone even bothers? I know it tastes good, obviously, but how much of a headache is it to whip up from scratch, and what's the actual end result like?

Joshua Clark, thanks for the advice😘 😘 😘

Joshua Clark Of course the cake needs to be in the fridge. My kitchen has a refrigerator, and my hometown has local bakeries everywhere. So, you’re actually telling me that you can just smooth out whipped cream perfectly enough to look wedding-ready? And you think it'll hold up just because there's a fridge nearby?
Also, what about this idea that sponge cake isn't great and just crumbles apart when you try to slice it?
And I'm wondering if there are any other options—second or third choices, maybe.
Thanks, ladies. You guys are helping a lot.

Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

Hey ladies. So, I’ve finally started getting into the whole cake and pastry business myself. I swung by EM (over in Malešnica) yesterday.
Comments: the service there is top-notch. The lady told me she can basically whip up anything you want. You just show her a photo of the cake you want and pick different flavors for each layer.👍 A cake for 110 people $200. Everything sounds absolutely perfect... maybe too perfect to be true. I don't get why a similar cake at Vincek would cost $400? And there's one other thing bugging me... this whole fondant dilemma. Every cake I see online looks like it's covered in fondant, but the lady at EM told me it's a wasted investment (especially since that cake is nearly twice as expensive). She claims fondant doesn't taste great and is a nightmare to slice. I forgot to ask how she plans to get that flawless, smooth finish then. Anyway, girls, please let me know what you think or if you have any experience with this.🙂 😘