Posts by Angela Smith2

Bryan Ross20 said:Thanks 🙂

You're welcome 🙂

Bryan Ross20 said:Does anyone know if their cakes and pastries are actually any good? Has anyone here tried them yet—and more importantly, are the prices reasonable?

I’ve used them before—specifically for cupcakes at a bachelorette party 🙂 and for my wedding. We had them both at home and at the venue, and honestly, everything was eaten. We actually ordered an extra 3 lbs at the hall just in case we ran short, and those were finished off too. I was really hoping there would be at least a little bit left over so I could hand some out to people the next day, but in the end, I couldn't give anyone anything because there wasn't a single crumb left. The desserts are delicious. Prices start from $20/lb and go up from there, depending on what you decide to get.

Alex Smith6 said:Does anyone have some recommendations for Washington, D.C.? I’d really love to find some hidden gems that aren't totally overhyped, since I think I already know all the usual spots like Mac on the corner and things like that 😁

Glembay. Just look up their Facebook page for cakes and pies under "Glembay."

Nathan Gomez8 said:I am quite interested in setting up a dedicated dessert station. Based on your own experiences, would you recommend arranging it before dinner service begins, or waiting until after the main course has been served? I find the idea of having it ready from the start appealing, yet I have some concerns regarding how the creams and other delicate components might hold up if left out on the table for several hours. The wedding is scheduled for November, so we won't be dealing with summer heat, but I still want to be cautious.

I made an arrangement with my aunt, who runs a local bakery, to do a three-tier cake. The bottom tier will be real—chocolate—but the other two tiers are just decoys made of styrofoam. She’s going to decorate them so they look exactly like the real thing, because she pointed out that actual cakes are incredibly heavy. We are planning to have six different types of cake sliced up from those fake tiers and placed on the dessert table. However, we agreed that the servers should handle the slicing when it's officially time for cake. Once the slices are handed out to the guests, the rest of the cake should be put straight back into the fridge. There is simply no reason to let it sit out and get messy in the middle of the hall. My aunt actually mentioned that quite a few couples leave everything out, and then you end up with kids digging through the leftovers. Basically, my plan is that once the cake is served and the final slice is handed out, everything gets moved to cold storage immediately.

Donna Lee8 said:Ladies, you actually planning on handing out little treats to your guests as a thank-you gesture or what?

At the wedding itself—no, I won't do that when people are heading home that night—but rather the following day at our place (for anyone who actually wants to stop by), I intend to give them cookies, cake, and maybe even some food if there's a massive amount left over.🙂

So, if we’re looking at a box that weighs roughly 1.5 pounds, then according to my math—if I’m calculating the portions correctly—serving about 4 ounces per person for a group of 10 people at the table would equal 40 ounces. Since there are 16 ounces in a pound, that means one pound of dessert per table should be plenty. 🤔 Basically, having a kilogram—or rather, a full pound—of sweets per table seems more than sufficient based on those numbers. But honestly, I can't say for sure until I see more options. My wedding is scheduled for early September, so everything is still a bit up in the air. It could turn out to be quite chilly, making everyone crave something sweet, or it could be sweltering hot, in which case people might just grab whatever they can get their hands on quickly. 😁

Exactly. I had a woman tell me that if I thought a certain amount might be too little, I should just budget for an extra five pounds of food just in case I need to top things off. But in my case, dessert and cake are already baked into the menu price. Now, the catering service works with two different local bakeries, and if I remember correctly, when I called the second one, she mentioned they usually budget about 20 ounces per person. Honestly, at the price point I'm paying for this menu anyway, I’d much rather have more dessert than less—that way I don't end up having to pay extra for those additional five pounds of food later. Plus, if there are leftovers the next day, I'll just give them to people to take home, and I'm sure they'll be gone in a flash. 🙂
I also have a dessert table included in my menu, featuring various cakes and pastries. So, I don't really get why there would be more sweets sitting on the guest tables in addition to everything on the dessert table?

I have a question about something. What’s actually considered the standard amount of food per person at a banquet table? I was chatting with the owner of Kašnar's pastry shop—they partner with my venue—at a wedding expo held near the Gateway Arch, and she mentioned they usually budget for about 10 ounces per person. Isn't that a bit low?

Hey ladies, has anyone here actually tried this specific candy shop before?
My sister does business with both Glembay and Cashner, so I’m trying to get the scoop on Glembay. As for Cashner, I already know the deal—we aren't exactly thrilled with them. During one of their open house events for a restaurant, some guy from their team—I honestly can't remember his name or even who he was specifically—was incredibly rude to us. He kept bringing up certain things that just felt off, and we really didn't appreciate how they handled us.
Thanks 🙂