Posts by Daniel Smith8

Laura Harris said:We could probably use something a bit lighter—maybe an ice cream cake or something chilled. Anyone here actually tried making one?

We considered an ice cream cake, too. Ultimately, we backed off. Too much risk with the logistics—transportation, storage, serving. It was July, and the heat was absolutely brutal. The pastry chef suggested a mix of parfaits and mousses instead. We went with chocolate mousse on the bottom tier, hazelnut and pistachio parfait in the middle, and strawberry chocolate parfait on top. It stayed perfectly chilled. Honestly? It tasted exactly like ice cream.

silentnomad8 said:I was told you can't pair ice wind flavors or softer cakes with a cake decorated using that specific frosting—I can't be bothered to Google it right now, but I think it's called ganache. If we want ice wind, it really needs to be topped with whipped cream. She suggested we just make two cakes instead: one beautiful one for the photos, and then a separate one made with whipped cream on the side.

The scenery was alright. Reminded me of a quick trip to the Catskills once. Nothing special. 😉
Yeah, plenty of girls on here have had all sorts of wild flavor ideas. But the pastry chef shut them down pretty quick—turns out you can't just throw any random flavor into a tiered wedding cake or a fondant design. It doesn't work. Not always. 😁

Better to let it rot than see it vanish entirely.😁

They told me 10 to 15 ounces per person was plenty for a restaurant setting. We ended up putting a full pound on every table of eight, and honestly? It was overkill.

Our wedding was four years ago, so prices have shifted since then, but I’d bet they’re still some of the most reasonable out there. 😁

I first discovered them at a trade show, and later through a bridesmaid who used them too. For the final consultation and tasting, we actually drove out to see them by the River. It wasn't a massive trek, just a bit of a scenic drive. 🙂

Regarding the plates, they provided everything. After the reception, the venue sent them back, and I simply met up with their sales rep in Washington, D.C. to hand them over. No stress at all. Honestly, my experience with them has been nothing but smooth.

Every single cake from the local bakery 🙂
I can't quite put my finger on what happened to wedding cakes, but the concept itself is brilliant. My only concern is the price tag 😁

And for the record, that mouse is over in River City near Columbus.

One has to watch the weight, sure, but the pastry chef is there to make the call on whether it’s doable or not.
And maybe cosmicskipper44 won't have any extra icing for the cake anyway, so there isn't even an issue there. 😉

Fancy cake flavors? People just refuse to innovate. 🤣
We stuck with strawberry-chocolate parfait, pistachio-hazelnut, and chocolate mousse. Your selection looks solid, especially that frozen wind 👍

They told me the standard was about 5 to 9 ounces of cake per person. We went with just over 5 ounces and still had plenty left over.

The bakery sent over our pastries on trays with lids. I ended up returning them later.
Go ask the restaurant management about their policy, because they told us those trays absolutely require covers.

In that case, it could drag on forever. 😁
At least try showing some consideration for those who aren't even going to dance, but will be stuck sitting at the table for most, if not all, of the evening.

I can't speak for how things are done out in the Midwest, but we handled it right after everyone hit the hall and before the first course even touched the table. It didn't eat up much time since the guest list wasn't huge, but we made a point to stop at every single table, checking in to see if everything was alright and giving them a few minutes of our time...

Henry Moore2 said:What kind of cake flavors are actually trending around here lately?
I was at this tasting event recently for a friend who’s getting married over in the States, and man, they had everything—we're talking classic tiramisu, lemon poppyseed, even some tropical fruit stuff... It got me thinking, what's the go-to selection most people offer back home?

We went with a chocolate mousse, a strawberry-chocolate parfait, and a hazelnut-pistachio parfait. It was summer, so keeping it chilled made it feel almost like ice cream.🙂

We wanted three different flavors, so we booked three tiers for a group of 100, but I suppose you could ask the pastry chef to mix things up differently.

We had pounds of dessert on a table set for maybe eight to ten people, yet a massive amount was left over. I suppose some folks just can't stand seeing a platter look even slightly empty, so they insist on piling it up into a mountain. 😬
Granted, we tied the knot in the middle of a sweltering summer when everyone was too heat-stroked to care about much else. 😁

So, do you actually have any penalties baked into your contracts?

If you aren't too far from Absum, give them a shot. I used them once near Seattle—they were actually decent.

graniteridge6 said:The idea of doing this a few years before a wedding—or for people who just want to "polish" their skills—really resonates with me. I’m certainly not against that approach.

However, the most common scenario is when brides decide, maybe a few months or even a year before the big day, that their partners have two left feet. They convince them—or rather, they pressure them 😬—into rushing through a class right before the wedding. Then, at the reception, you end up with a groom who looks completely lost, stiff as a board, and clearly overthinking every single move—some people are practically counting the steps in their heads. 😁
That’s just my take on it, anyway; I don't know 🤷

And it happens most often to those who aren't just looking for a little polish, but try to learn something entirely new from scratch. Instead of just having fun, they end up paralyzed by stage fright during the ceremony, stumbling around because they never truly mastered the moves. 😁

I know exactly what you mean. You can practically see them muttering the steps under their breath. 😬

Agreed. Forcing these semi-professional choreographies on people is pointless. You have a groom who couldn't even walk in a straight line yesterday, and suddenly he’s expected to perform a flawless Argentine Tango instead of a simple box step. 🤣

Learning a few basic moves won't hurt, provided nobody's forcing it. 🙂

I’d say taking a class is absolutely worth it. 😬

My husband has rhythm and actually enjoys dancing, but it didn't matter much before we took lessons because we couldn't dance together without stumbling around or just flailing aimlessly. We did a short course a few years ago, right before our wedding, and it changed everything. Once we mastered the basic steps, it became much more fun—mostly because we stopped stepping on each other's toes. 😬