Posts by Dana Gomez89

Here are my little ones

http://www.weddix.de/hochzeit/shop/t...eicht-die-hand

wearybison8 said:Hey there, fellow wedding planners, I could really use a hand!

I’m on the hunt for some cake toppers—specifically bride and groom figurines—but I’m not looking for anything traditional or stuffy. I want something with a bit of wit and personality. Does anyone know where I might be able to track down some funny ones in the Chicago area? I would be incredibly grateful for any leads.🙂

Anything and everything. Lucko 😉

...Look, I wrote it without sharing anything. That's just how I do it since we aren't actually going to be sharing here anyway.😉

Look, you don't need that much cake. The venue told me I shouldn't bring more than 55 pounds for a group of 250 people since we aren't doing individual servings—otherwise, it just goes to waste. They know what they're doing. A friend of mine who runs her own bakery in Chicago said the same thing. 10 to 15 ounces is plenty.

If you're in Chicago or the surrounding areas, you can find stuff like this at Target or maybe even at a Good Partner...😉

Don't forget that the Swiss only speak their own language.😂

😂 If I actually knew how to say that in German...😂
The Ticino mass is that smooth stuff, not the layered kind.😉

Look, I have no idea what a mousse actually is 🙄...but as long as it tastes good, who cares. We'll just stick to a chocolate and vanilla combo, similar to one of those pairings. 😁

Is that some kind of parfait cream or what?

Got a girlfriend?

Honestly, I don't care about how smooth the texture is... as long as there isn't an overkill of cream. That frosting was actually decent enough for me.

So, should I go with the buttercream or the whipped cream?

Fine, thanks... but you don't even have a rough estimate for about 300 people?

What’s the damage for their cakes and pastries?

Look, someone is always going to turn their nose up at you 🙄, even if everything is perfect. You can't please everyone. As long as you're happy with it, that’s what matters... nobody else's opinion counts anyway...👍

I don't know. I'm all for those fondant cakes. When I was a maid of honor, we went with one featuring fruit parfait and everyone loved it. I'll probably stick to that same choice for weddings too...😁
It's true that the cake ends up being $167 pricier just because of that icing...but hey, if you're going big, go big...😁

That’s actually why I quit making dry cookies. Everyone gives me different advice on how much time it takes, and honestly, it just started getting on my nerves. I gave up... once this slump passes, things will be fine. It has to pass.

I already know what kind of cake I want. Something classic American with white frosting, three or four tiers, to celebrate my favorite couple from the States...

We’ll probably grab about 20 pounds of dry pastries, then fill up on the cream-filled stuff, ice cream cakes, and whatever else... honestly, I'm pretty stoked 😍

Yeah $23/lb