Posts by Linda Johnson15

loneorca10 said:Greetings!

My partner and I sampled some Kašnar pastries for our wedding—since they're part of our venue's catering—but honestly, we weren't exactly thrilled. Could someone please point me toward a bakery in Washington, D.C., that won't break the bank (unlike Vincek!) but actually offers a diverse variety of flavors? Thanks so much!

Catering Lido 🙂 is great—I can PM you their number if you want.

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)...

Common strap. 🙂 People even use satin ribbons and lace to decorate fondant cakes.

Look, if you’ve got a pastry chef telling you that the bottom tier of a cake has to be rock hard just to support the weight of the layers above it, they aren't being "old school"—they're just unprofessional. They clearly don't know their stuff. With the way cake stands and modern structural techniques work today, you can easily have a light, airy base without everything collapsing. In my book, giving advice like "it has to be dry to hold up" is nothing more than a way to mask a lack of actual skill. 🤷

Even the women who just whip up cakes at home already know exactly how it's done. ☕

gentleskipper3 said:Ladies, quick question... how many cakes should I order for a crowd of 50 to 60 guests?

I really want them served separately—I can't stand seeing those tiered cakes where the bottom layer gets absolutely crushed by the one on top (it always looks so messy to me)....

As for flavors—maybe something like chocolate, fruit, or even cookies & cream? Or what would you all suggest? At almost every wedding I've been to, they seem to serve a Black Forest cake... don't get me wrong, I like it, but I was hoping for something a bit more unique.😁

A cake that's 10 inches wide and about 4 inches tall usually feeds roughly 16-18 people...

Hey there...
So, I had some pastries and cake tonight from Unknown in Philadelphia and honestly? Just underwhelming. No offense to anyone who actually likes this stuff, but if you think this is good, you clearly haven't had a real dessert in your life. The cake was basically just a mountain of margarine. If you’re looking for a proper chocolate mousse or a real ganache, you can't just swap out 60% of the cream for margarine. It simply DOESN'T WORK!!!

I get it, we're all trying to watch our pennies and grab the cheapest treats available, but I wouldn't pay even $6.75 a cent per pound for this... sorry, but that's just how I feel. 😢

Jerry Fox4 said:Hey ladies, I’ve been lurking here for quite a while now, and honestly, your advice has been such a lifesaver when it comes to planning this wedding—but I’ve hit a bit of a wall regarding the dessert menu and could really use some input...🤷 Absalom, Mark Twain, or Tom & Jerry?
Thanks so much! 🙂

Tom & Jerry...

Lido uses actual glass and ceramic for their dessert service, whereas everyone else is just serving stuff on plastic—usually that cheap gold-colored stuff 🙂 ....

Jack Lopez8 said:Well, I've found myself facing a bit of a dilemma lately, as both Lido treats and Sladak Tajna have made their way into my rotation... honestly, I'm feeling quite torn about which one to favor right now.🙂

Lido... hands down...😁😉

I can’t recommend Ty and Anna enough... I’ve worked with them before, so I know firsthand that their treats are the real deal—no weird additives or fillers, just pure ingredients like eggs, flour, and chocolate...

They also absolutely nail the cake design, so they have my full endorsement 😁

Jerry Hughes74 said:Yeah, pretty much that... I just don't have the patience to deal with ordering stuff through eBay..

Check out Good Partner, Dora Services, or maybe Old Pier... or even The Happy Shop... nothing else is really coming to mind right now..

Google any of them, they all have online shops.. if you can't find it anywhere, let me know and I'll whip one up for you using edible sugar paste...

$267 How many people are we talking about here?

Honestly, anything priced under $5.00 per person feels a little sketchy to me... they’re either using cheap fillers or it's just a mountain of frosting and gelatin.... 🤷

If you take 350 guests at 15 bucks each, you're looking at roughly $1733... and that’s just for those standard, basic cakes with a few flowers or simple decorations... just the classics...

But for a custom cake like this one? I wouldn't dream of doing it for less than $6.75 per person... which brings us to $2333... though, if she claims it's $2667, then maybe...

Still, those specific details they had on their cake... hmm... it'll be interesting to see if they can actually pull off a replica


Maybe if they could just replicate this part:

Jeremy Nguyen96 said:Good morning, everyone.🙂

I’ve been there, I’ve seen it, and I’ve tasted it. I am more than satisfied with what they offered.
I'm certainly not foolish enough to throw $2667 😉 into the wind. The original royal cake was designed to serve 1,000 people; we are hosting 350. I’m not expecting a carbon copy. I am simply looking for a beautiful, scaled-down replica.
We are having a classic American Midwest wedding where having a wide variety of desserts is a must. The original plan was to have a separate table featuring various other cakes, but this option actually solves that problem for us. 😉

Can you tell who made them?

And please, 🙂 once the wedding is over, post some pictures here... I really want to see how they turned out! 😍

You really sold yourself short there... sorry, but seriously...

Making a wedding cake that looks exactly like the one Kate Middleton and Prince William had takes more than just a fancy stand... honestly... if you're going to a random local bakery that doesn't specialize in this kind of high-end work (and if it's cheap, then definitely don't expect much...), don't be surprised. Personally... I’d walk right into the shop and demand to see their portfolio of wedding cakes first...

If you actually want an identical replica that turns out perfect... Christian at Magnolia Bakery is the only person you should be talking to...

Jeremy Nguyen96 said:Thanks, Crazy. 🙂 It didn't occur to me to count the actual number of treats; I was just blindly focusing on the total weight.😁

We’re going to be serving a smaller batch of a classic Red Velvet cake. Since we have quite a few guests coming over, the main priority was ensuring there were enough varieties and plenty of servings.
http://www.bakeryexample.com/images/cake_photo/

So, which bakery did you order it from?

crimsonwolf382 said:🙂 You really just made my day! I mean, I wasn't exactly doubting you, but hearing it straight from the source feels great. Yay! I guess I’m a bit of a perfectionist myself when it comes to wedding planning—I tend to obsess over every little detail because, to me, everything matters equally.
By the way, what was the issue with the sizing? Personally, I’ve always preferred bite-sized pastries; they just seem sweeter to me. There is so much work involved in cutting them down like that, though, so I suppose it isn't a huge deal either way.

If they were standard size at the wedding, these ones were twice as big. 😉 So, if they had just been cut in half, they would've been perfect. 🙂

crimsonwolf382 You’re going to love them... I tried the ones from Magnolia Bakery and they were incredible—the flavor, the presentation, everything. My only tiny gripe was the size of the pastry, but honestly, I can be a bit picky about those things. It might not bother anyone else, but for me, it was a little letdown 😁

Daniel Smith8 said: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.🤷

Check out the bolded parts 🙂 those are all lighter cakes—you can actually add a bit of butter to the mousse to make the cream firmer (it doesn't really change the flavor much, just gives it a sturdier structure...)

Just wanted to give you guys an idea of what happens if a multi-tier cake doesn't have support between the layers...




Keep in mind these are generally poorly made cakes 😁

The most common thing that happens when a cake lacks support is that it develops a "bulge" from the weight of the upper tiers, and personally, I think that looks terrible...

Especially if you're aiming for that classic "American" style cake with tall, round tiers and perfectly sharp edges...

Support doesn't always mean a fancy metal stand; you can use wooden dowels (the food-safe kind, obviously) and cardboard rounds... it's simple, but it works perfectly fine 🙂

It wasn’t just about the delivery, either. They didn't actually build support pillars between the layers, so the weight from the top tiers just started crushing into the bottom ones... When I was hunting for wedding cake bakers, my very first question was always how they handle stacking tiers (like this http://img.21food.com/20110609/produ...1264969390.jpg). If they tried to tell me, "Oh, we'll just make the bottom layer extra sturdy to hold the rest," there was no way I was hiring them.

Just wanted to mention that you can actually rent out those glass bowls, trays, and all that gear at the local Walmart over in the industrial district. You just bring them back after the wedding and they charge you something like 20% of the retail price 🙂

By the way, you can put together a killer sweet table using a mix of fruit, cookies, cakes, pies... it’s not just for weddings either 🙂

For those who aren't big fans of heavy buttercream or fondant but still want a wedding cake that stands out... have you ever thought about something like this?


http://www.rockmywedding.co.uk/wp-co...11/06/Cake.jpg

Just a heads up—these aren't your typical dry sponge cakes. They are incredibly delicious and super moist...

Kenneth Hernandez3 said:Uh, $4 for a single cupcake seems steep to me. I think I read somewhere that they usually go for about $1.50 to $2.25🙂 that feels more reasonable

It really just depends on what you're looking for😉

Size, flavor, decorations... all that stuff changes the price...