Posts by Joshua Clark

amberscout18 said:Our little cake arrived from the local bakery along with a whole spread of pastries. It was a strawberry cake, featuring that light, airy cream you usually find in those fancy little cream puffs. The whole thing was snowy white with this massive strawberry heart sitting right on top. 😍😍 It was a total hit—judging by what the guests were saying, anyway. My husband and I barely even got a bite before it was gone. It vanished in a heartbeat. 😍😍

Isn't that just the best feeling ever?

It’s nothing like most weddings where the plates come out full and leave empty—you end up staring at the bill wondering where all that cash actually went... 🤷

Gary Thompson said:My aunt is planning on handling the desserts for the wedding, but I’ve been wondering about those health inspections they run on caterers and photographers. I mean, I get the deal with photographers, but how on earth is my aunt supposed to provide a formal invoice or some kind of official certification regarding food safety?🤷
What is an inspector actually looking for when they show up at a wedding to check out the sweets??

They're just looking for an envelope, baby...🙄 just forward one of the ones you get.

Got an idea for all of you—HahaHAHHA

my personal favorite:

man, there's just nothing like that dark obsession

shadowangler5 said:

Does anyone have a lead on where I could order a cake like this in New York City? (By "like this," I mean one with those super cute, goofy decorations and colors.)

Anyone??

Honestly, a cake like that isn't even hard to pull off.
Don't let them bleed you dry just because they claim they're "specializing" in this style.

Just dye some Ticonderoga in a few different shades and you're golden.
At the end of the day, it's just a cake.

mistymoose57 said:Ticino paste is supposedly better than marzipan? You're joking, right?? 😲

Honestly, at every wedding I've been to, 90% of that stuff just sits there untouched because the taste is absolutely revolting...😲

Some people might actually like fondant (Lord help them), but saying it's better than Marzipan? Not happening.

Besides, Marzipan isn't even a second choice when you're doing specific cake decorations—so if that's your thing, go for it.

Regardless, I don't get why a cake can't be both delicious and beautiful—why do people insist on using that damn fondant when you can make a stunning cake out of either meringue or Marzipan? Everyone will actually eat it if it tastes good.

Plus, you can always use frosting as a final layer (my little secret)—it ends up firm, sweet, and gives you this gorgeous, shiny finish.

But hey, that’s probably only for pastry chefs with nerves of steel.

http://cakesbykaryn.com/images/pink_...e_cake_002.jpg

The dimensions are huge, so...

first
second
that awful one everyone needs to see
fourth

The old-timers around here know exactly who this guy is...

I can't believe this actually happened.

It’s honestly wild.
Just click here!!!!

For a psychedelic wedding...

Who wants cake? Seriously, who needs this?

Jeremy Kelly6 I’m really glad you went with my suggestion 👍
For those who were asking how I pulled off that chocolate decoration on my last cake—here’s a shot at it:

Nah, if he ever actually found some, he’d definitely swipe it—there's no way he'd sell it.
I mean, my cousin used to work there as an inspector, so she's eaten those types of chocolate chips they use for ice cream and stuff... I really need to ask her if she can snag a whole bag of them for me.

Look, honestly, I’m used to it by now—I just have this way of catching a guy's eye☕

Just kidding 😬

But seriously, I was thinking hard about those chocolates and remembered I actually have a "connection" up in Alaska who gave me the lowdown on all their spicy details—so, I guess you could say I'm going "hunting" 🤣

rustyowl7 said:I honestly don't think I'll ever want those typical bridesmaids, unless I happen to stumble upon a group that is actually fun and has a sense of humor. Every single one I've encountered so far is just dreadful. Meli and I were spending an afternoon in San Francisco just laughing ourselves silly over how terrible their style is... 🤣

I went with a topper of a couple sitting on a wooden bench... the whole idea was to "blend" it with my cake—it was a rustic log design that looked totally real from the outside, so the little bench just made the whole thing look more cohesive.😍

velvetjackal752 said:
So, this is that famous crystal cake everyone talks about. I finally got mine today, and honestly? I’m not feeling it at all. It’s just not my thing. I think I’ll stick to plain vanilla from now on. Even though those cakes from Magnolia with the chocolate curls 🤣 really caught my eye—could you find out what that specific style is called? I'd love to know where I can pick some up and what the damage might be if I wanted to cover a three-tier cake for about 120 people. I poked around their website, but there was nothing there except ice cream.

😂 😂

Sorry, but when I saw it... I was also expecting some kind of "wooooow" moment..
And I kept waiting and waiting and waiting..
But yeah, pretty underwhelming..

Look, Coca-Cola might have them, but they aren't for sale. They have all sorts of great stuff in their production facilities, but that's for internal use, not retail. You get me?
I could maybe look into where they source them or try to dream up something new..
Jesus, it just hit me.
Kind of silly, but oh well.

My kid has this toy—it's like building a house, blah blah..
Basically, the roof is made of two flat pieces that snap together (plastic)

But since it's a prehistoric-style house, there's no "shingles"—it looks more like logs.
The trick is that while it looks like logs from the outside, if you flip it over, the grooves are exactly like what we're looking for. I might try an experiment—make a batch of "bonbonnière" cake batter, pour it into this improvised mold, and see if it sets..

If it works.. 🙂

Alexander Moore3 said:Adonia, where would you suggest I order cakes and pastries in NYC for a crowd of 150? Honestly, the more I read online, the more paralyzed by indecision I feel. 😲

To be honest, I can't help much. Well—actually, I could—but I'm not sure if they handle large wedding orders, plus I know they're pretty pricey.
Grandma’s Sweets over in Kvatric.

Otherwise, I really don't have any specific bakeries to recommend. Sorry!