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We aren't doing any fondant. The pastry chef says it’s really not an issue—as long as we keep it chilled, it’ll be fine. Apparently, most people just go that route nowadays anyway when they aren't going overboard with all the crazy decorations. We're sticking with a Ferrero cake instead.
Look, I gotta give a shout-out to Babic’s bakery over in Annapolis. My partner and I basically stumbled into it by accident once, and now? Now we’re regulars—we head there constantly just for the sweets because their stuff is seriously next level. Their Ferrero cake is just... wow. 🙂 We actually debated for a long time whether we should try hiring them for our big events since they're a bit out of our budget, but honestly, we always end up going with them. When you know the cake is going to be incredible and the pastries are top-tier, you just make it happen. Highly recommend.
Hey there,
Has anyone here actually dealt with slastica Babic over in Annapolis or Savannah? We ended up trying our very first cake at one of their spots 🙂 and honestly, we’ve been hooked ever since—their stuff is killer. That said, I don't know a single soul who’s actually hired them to handle catering for a wedding