Posts by Linda Johnson15

Arthur Thompson11 said:😱😱 Don't scare me like that
The math:
170 people getting 0.25 oz of cookies per box = 43 lbs

Restaurant portion: 44 lbs
My batch at home: 62 lbs
His batch: 62 lbs...
= 168 lbs total
Good grief... hopefully that's enough food

Good grief😲 sounds like you don't need anything else at the wedding besides those damn cookies🤣

Nathan Cox25 said:At an American wedding I went to, they had this whole dessert spread on its own table—you could just help yourself whenever you wanted. If there wasn't anything left, I’d either go hunting for more or just wander straight into the kitchen to grab some myself.😁

That’s actually how Americans do it too... they have these big sweet tables loaded with cakes, cookies, candies, and chocolates... everyone just helps themselves whenever the craving hits.

Arthur Thompson11 said:I’m planning on hosting about 170 guests, and I’ve decided to go with round tables for the layout. My idea is to place 1 kg of dessert on each table—so, with 17 tables total, that works out to roughly 10 people per table.

Benjamin Fox682 said:I’ll be going with round tables myself.
So, we're looking at roughly two pounds per table?
Got it.
Now I just need to figure out the timing for the dessert—should I set everything out before people arrive, or wait until after dinner is over?

I've got 17 kg for 100 guests... but I'm using tiered stands where the cakes are on top and truffles are on the bottom. I'll probably wait until after dinner to put them on the table since there isn't enough room otherwise.😁

Nathan Cox25 said:brightotter21, about that photo you posted—sorry, but I don't think that's whipped cream 🤷 have you already checked in with a pastry chef to confirm?

brightotter21 said:I actually saw that exact same photo when I was ordering from that lady! The cake usually comes with whipped cream, but you can totally swap it for buttercream if you want. I skipped the buttercream because, let's be real, everyone loves whipped cream, plus it's going to be super hot this summer, so... yeah. Honestly, those bakers work absolute magic with the cakes and decorations; I had such a hard time deciding because everything looked so good!😍😍

The one in the photo was made with buttercream, though you could definitely use whipped cream instead. It might not look quite as polished as this one, but it doesn't strictly have to be fondant.🙂

Personally, though, I usually go with fondant. It's just more reliable and holds up better against the heat. Even buttercream is tougher than whipped cream when things get warm...

Local pastry chefs just refuse to modernize or invest in those sleek, hidden supports...

I make parfaits on my top floor—it's a five-story setup—and I never have an issue because I use internal supports that stay tucked inside the cake. It looks like a masterpiece sitting on itself, totally seamless...

They’re just stuck doing things the way they did them a hundred years ago instead of moving forward.🤷

Paul Morales12 said:Well, my brother’s girlfriend and I actually teamed up to pull this off—and even my future mother-in-law pitched in to help with all the decor!
It was one of those spontaneous "hey, let's see if this actually works" moments—we just decided to dive in and test it out—and honestly, we were so thrilled with the result that we’re already thinking about doing the exact same thing for the wedding!

Just a heads-up: if you're having the wedding at a venue, definitely check if they'll allow homemade desserts. You don't want to run into any trouble where they turn you down because of health codes or regulations regarding food made without official commercial labeling or receipts.

Eric Davis54 said:"Quote:"

Yeah, I guess everyone’s experience is different. Personally, I could really taste the granulated sugar in a lot of those pastries—you know, that annoying crunch between your teeth? Plus, they were pretty poorly shaped, and every fourth cookie or so had the crust just peeling right off. Honestly, that was a total dealbreaker for me. 👎

That crust separation happens when the pastries are frozen and then thawed... It might be worth letting them know upfront, like, "Look, if these aren't up to par, we aren't paying full price." Or you could use it as leverage if a cake doesn't turn out how you wanted it, just so you can negotiate the final bill down...

restlessheron51 said:I have a question... does anyone know where I can pick up some nicer cake toppers besides the selection at Target? 🤷

restlessheron51 said:Is that right? Well, wonderful. I have to head over there anyway to pick up some grease, balloons, and other "nonsense."😁

Check out Dora’s online shop or one of their good partners in Chicago...

Here are the flavors we picked for our cake:

Bottom tier - largest - Devil's Food chocolate cake
Second tier - raspberry Red Velvet with fresh cream cheese
Third tier - carrot cake with cream cheese frosting
Top tier - dark chocolate and orange

And here's a photo:
(image)[/IMG]

Keep in mind, I'll be making edible bows and badges myself. 😁

Terry Miller21 said:I just wanted to warn everyone that this isn't pure chocolate.
As for modeling chocolate, it's mixed with honey or corn syrup, so it's pretty sweet...😉

I don't know how you pull it off, but this modeling chocolate we’re using tastes exactly like standard baking chocolate. The only difference is the texture—it rolls and shapes just like fondant.

Terry Miller21 said:Nathan Cox25, I get that you aren't a fan of fondant, but what you're seeing in this photo is chocolate fondant, so I don't think I could achieve this specific look using plain chocolate. Honestly, the cake is just beautiful—simple and elegant.
That said, fondant can actually be quite good if it's made with white or milk chocolate instead of just being pure sugar.

This particular cake was made using modeling chocolate.😉 The flavor is totally different from fondant because you still get that rich chocolate taste; you've basically just changed the texture of the chocolate itself.🙂

Modeling chocolate can come in a white chocolate base (though unfortunately, you can't get it any whiter than that), or you can dye it any color you want—red, yellow, green, pink, purple... you name it.

wiredwolf212 said:I was wondering if anyone knows if it's possible to negotiate a moratorium on loan repayments with Chase. Right now, I've got three different loans with them that I’m paying off like clockwork, but it's getting tight. Between those three, I'm looking at about $3,800 a month, and my take-home pay is around $5,000. I’m curious if there's any room to talk to them about putting some of these payments on hold for a bit to give myself some breathing room.

How did you even manage to qualify for three separate loans on a salary of $1667??? I can't speak for JPMorgan Chase specifically, but usually, they only grant a moratorium if you've lost your job or have zero steady income—basically if your bills are so high you literally can't cover the loan payments anymore. They might even deny you if they see you still have savings you're dipping into or if you're carrying a balance on a credit card.

bluecyclist64 said:I appreciate the 133 views.

I put my application in on November 1st, 2009, and didn't even get a call saying it was approved until February 1st, 2010.

They’re swamped with requests so it takes forever. Plus, they don't have a phone line you can actually reach, so there's zero way to contact them—it's honestly infuriating. 🤷

Just hang in there... I don't know what else to tell you. Hopefully, you get the green light. Just a heads up though, they mostly approve partial moratoriums now—meaning you still pay interest while the principal gets pushed back for a year—rather than the full ones where you pay nothing for six months.