Posts by Daniel Smith8

Everything is working fine on my end 🤷

Does it have to be on the Mediterranean Coast? There are some Nice locations in Miami and California as well.
Define "expensive." What's the actual budget?

Matthew, that’s more than enough 😉
We grabbed about five ounces per person for the banquet hall—a mix of creamy and dry. Pastry chefs always know the perfect ratio. We ended up with half a tray left over.

Because poisoned guests will just go around claiming they got sick at that specific restaurant, rather than from some cookies Walter Martinez2 baked.

And then everything goes to hell for the restaurant. It’s nearly impossible to recover, even if everyone eventually realizes it was Walter Martinez2's cookies and not their kitchen staff that caused the issue. Once the damage is done, it's done. They can sue and issue denials all they want, but their reputation is already trashed.

IBM doesn't allow you to bring your own wine, from what I hear. Just hard liquor.

And what's the point of them lecturing me about bringing cookies with labels? It’s not like they forced me to take them from them in the first place.

Walter Martinez2 said:People tend to overcomplicate things and make life difficult for one another by focusing solely on the money. I attended a wedding at a well-known hotel near Washington, D.C., and a friend had a similar experience at a restaurant in Philadelphia.
It’s not that they lack integrity. In fact, it’s precisely because they go the extra mile for their clients rather than just chasing a profit that they stay in business. 🤣

Unfortunately, there are plenty of vendors here who only care about their reputation being "big name" rather than actually being good.

I don't see how any of this has to do with money. When we got married, we used IBM, and they were extremely clear that all the desserts needed official certification. We just hired professionals who were properly registered for that, and the problem was solved.
What does chasing money have to do with this? Who's even chasing money? 😕

Walter Martinez2 said:James, you're basically signing off to guarantee nobody gets sick! 😍 And that's part of the fun. 🙂

That doesn't really fly in every single eatery... pretty sure those types are in the minority.

Most people with any self-respect—well, most of them anyway—demand to see the label. They aren't about to gamble on getting sick in some diner. Once word gets out, people don't care about the specific bacteria; they just remember the name of the restaurant.

velvetskipper47 said:So, I was wondering if we could turn this into a collective thread where everyone can drop their suggestions for improving the site, if that's cool with you guys.

And if it’s doable, I really hope the admins find it worth their while to actually take these ideas and run with them. 🤷

Also, just one quick question—and please ignore me if I totally missed it since I'm still the new guy here! 😛

Is there a way to get a notification whenever someone Quotea us? It would make it so much easier to follow the conversation and jump back in so nobody misses out on getting an answer.

Thanks! 😉

As far as I know, no. But you can subscribe to a thread to get email alerts whenever there's a new reply.

If you look at the top of the Reddit page, there’s a "Thread Tools" option. Just select "Subscribe to Thread" and pick how you want to be notified.

Also, questions like this belong over in the Help Center. 😉

Hey swiftsailor63 and shadowbison35 👋

Welcome. Seems you've already found your footing here 🙂

I’ve already given mus my seal of approval. Look, I'm no dessert connoisseur, but for what they cost, they were more than alright.

Big thumbs up for Sweet Secret, too.

Of course they exist, but that butterfly isn't from Washington, D.C. 😉

We went with chocolate mousse, strawberry-chocolate parfait, and hazelnut-pistachio parfait.

Parfaits are pretty standard, then you've got Black Forest, vanilla sponge with chocolate or fruit...

Our cake was slightly frozen, giving it this ice cream-like texture—honestly, a total lifesaver for summer weddings. 😍

Roger Phillips54 said:I honestly haven't a clue, because we only ordered a single cake from them (which, if you ask me, is just one more point in their favor regarding service, considering we only took one item).

As for the cookies, my folks will be bringing some in from back home a day early. 😂
My grandmother, who is quite the baker herself, only trusts cookies made in that neck of the woods. 😂

Come to think of it, cookies are cookies. I don't imagine there would be any issue if my parents delivered them personally rather than having some big corporation or local bakery ship them out.
Or am I wrong?

I mean, the quality is proven, and that's what matters.

So, looks like it's straight to Offertiss!

If you've got the paperwork, there shouldn't be an issue. Honestly, they shouldn't care who's behind the wheel delivering the goods.

The sweet secret is actually worth it. 👍
I’ve picked up several cakes and pastries from them myself; their customer service is top-tier. 👍

Don't they carry Tanya? I once grabbed some gold-foiled ones over at Absom that turned out to be quite impressive. Did you bother asking them about their packaging for deliveries?

True, you've got a point. The texture depends entirely on the flavor profile. I remember 🙂
explaining that exact concept to me once. 😉There wasn't any butter or margarine involved back then.

We didn't have any structural issues at all. The bottom floor was chocolate mousse, the top two were parfait, and the whole thing held up perfectly without a hitch.🤷

Of course they need refrigerated vans... but clearly, not everyone actually does their job right. 😢
I honestly don't know how they have the nerve to deliver a cake looking like that and then set it on the table.

It’s exactly why we avoided those smaller, cheaper local bakeries and went with a big, established name instead. It's one thing to mess up a batch of cookies, but a cake? That's a whole different story.

Bryan Doyle10 said:My experience with Absum (from a close relative's wedding) — the cake wasn't secured during transport, so by the time it hit the venue, it was a total disaster. The layers had completely slumped into one another. Honestly, it was heartbreaking to see. I suspect they’re taking on way too many orders because their prices are so low, but that’s hardly an excuse for such sloppy work. Not in my book.

This should never happen. Period. I remember coordinating delivery for our own wedding cake; I actually tried to push the arrival time later so the frosting wouldn't melt under the lights. The baker shot me down immediately. He insisted on delivering hours before the cutting just in case something went wrong on the road—a fender bender or a traffic jam—so they’d have enough time to rush back and fix any damage.