7 posts shown.
Chris Richardson said:I know I'm a bit late to the party here🤣 but you might want to check this out: http://www.angelus-art.net/c104/kuti...e-za-vjencanje
🙂
Heh, thanks. I ended up grabbing some cheap ones at 😉Target
rowdycrane3 said:Have you checked eBay yet? It’ll probably be way more affordable than what we can find locally here in the States...
I actually took a look myself, and honestly, the selection is pretty thin. Everything seems overpriced and they aren't even offering free shipping, though maybe I just wasn't looking in the right places.🤷
Steven Walker3 said:Take a look at this 🙂
Thanks! I just sent over an inquiry, so we'll see what they come back with! 😉
Does anyone know where I can pick up some plain white cookie boxes without getting absolutely ripped off? I'm looking for wholesale-style prices, but I only need about 20 of them because I'm planning on decorating them all myself. Any leads on somewhere affordable?
mellowcobra82 said:Honestly, it’s a relief to know I’m not the only one who went with whipped cream. I was genuinely worried everyone here would drag me for being old-fashioned! 😁 I’ve been staring at those fondant cakes lately, and they just look so "plastic" to me. I have no clue why they’re being pushed so hard these days. One reason is probably just the price tag—they cost way more than standard cakes, so obviously, bakeries want to chase that higher margin... 😉
p.s. Does anyone happen to know what that colored ribbon at the base of every tier is? I see it all the time on fondant cakes, but this one is made of whipped cream... It really gives the cake a unique touch...(Ignore the cake itself. I just wanted to ask about that ribbon)...
That might be exactly where the catch is! No matter how much it’s trending or how many people try to push it, for me, that fancy fondant crap totally ruins the whole idea of a cake. It all feels so artificial and forced, honestly—it tastes like eating newsprint. And what's even worse? You can't even get a decent trace of actual whipped cream anywhere in there. 🤣
mellowcobra82 said:Look, any cake can work with frosting if you actually know what you're doing. Personally, I’m just not a fan—and it isn't about how it looks, it's about the flavor. Someone mentioned earlier that nobody is going to praise a cake just because it looks pretty if it tastes like cardboard. I couldn't agree more. If it tastes great, who cares if it lacks fancy piping?🙂
And I honestly don't get why fadedfalcon5 claims wedding cakes shouldn't be made with whipped cream. What’s the big deal? Is a wedding cake fundamentally different from a birthday cake or an anniversary cake? 🤷 A cake is a cake! None of them are designed to sit out in the heat for hours anyway. As for the number of tiers or the specific decorations, I don't see how that has anything to do with the icing choice.🤔
I felt the exact same way and jumped straight into the argument myself. They started lecturing me about "aesthetics" and how other people will see it, blah blah blah, but I wasn't having any of it. I'm getting my whipped cream cake regardless of whether fondant is trendy right now or not. 😁
I’m sticking to my guns: I want a cake covered in whipped cream. That fondant stuff is as flimsy as a cheap newspaper, and I’m just not having it. ☕
The baker and her assistant gave my maid of honor and me such a hard time, preaching all this nonsense about how wedding cakes shouldn't be made with whipped cream. But then, we spotted this gorgeous cake in their catalog—it was originally for some girl's 18th birthday, and it was fully frosted with cream. Since it wasn't labeled as a "wedding cake," they were totally fine with it. We told them we wanted that exact same style, just with purple and white details instead. I'll just buy my own little bride and groom toppers to stick on top, and that’s that. I'm perfectly happy with a "special occasion" cake rather than some stuffy traditional wedding cake. 😍