Wedding cakes and desserts

What a load of garbage, those models! I’ve seen actual, stunning cakes of that style in person back in the States!

It’s all set on those internal racks and supports—hidden away from view! Then, you just smooth out the exterior and shape it however you damn well please... Since everything sits on its own independent structure, the cake can be incredibly light and airy without being crushed by anything.

Look, mine was similar—though if you ask me, it really should have been taller, sleeker, and fully draped in fondant. But since she didn't quite grasp that vision, we struck a deal and just went with a replica of the red cake.

It was supposed to be fundamentally different from that red one, but in the end, this is what we ended up with.😢

Address:
1600 Pennsylvania Avenue NW, Washington, DC 20500

Shoot me a DM if you want the real scoop. We grabbed a kilo for a tasting about three weeks before our big day. Just a heads-up: this isn't some local bakery where you can just walk in and grab a dozen cupcakes. They specialize strictly in weddings and high-end events. Mia gave them a call to see if they’d let us sample the goods, and the lady on the phone was totally cool about it—said she's booked for weddings almost every weekend but would carve out a kilo for us. Honestly, the desserts were killer, and they even offered to whip up a few specific varieties that weren't on the standard menu. Obviously, taste is subjective, but we loved them.
If this helps anyone out, great.

Harold Miller24 said:It’s definitely a challenge. Getting that "perfect," smooth, plastic-looking finish is tough—at least from what I've seen with local bakery pros. But I've heard nothing but great things about that small boutique cookie shop, so I bet you'll nail it! Good luck!

Man, Harold, I feel a bit better now. Honestly, it helps hearing someone else say it... I'm just glad we finally connected right as she was finishing an identical cake to the one I wanted. Seeing it in person helped so much. Plus, the lady is just so sweet. Funny story, though—about 8 months ago, I went to put down a deposit, but she told me there was no rush. Then I call her back a few weeks ago and she’s like, "Girl, you sound so serious now, you don't even need to worry." 🤣Turns out we even have some mutual friends in common...

Those three-layer cakes—I think they were square or something, how should I even describe them? 😁 What was the inside actually like? Like, what kind of filling did they have?

Mine was a chocolate mousse topped with strawberry chunks and chocolate biscuit bits, but honestly, you can have whatever your heart desires! Americans have a million different versions... You could go with a cheesecake, a Black Forest cake, or even multi-layered cakes in all sorts of flavors.

Mmm... cake! Mine is going to be an ice cream cake—probably forest berries and chocolate. I want the outside to be chocolate and just as smooth as those ones you get at Magnolia Bakery.

Zachary Gray35 said:address:
1600 Pennsylvania Avenue NW, Washington, DC 20500
20500
Washington, DC

Shoot me a DM if you want the inside scoop... we actually grabbed a pound of samples to test them out three weeks before our big day just to be safe. Just a heads up though, they aren't some local bakery where you can just walk in and grab a dozen donuts on a whim... they strictly handle weddings and high-end events. We gave Mia a call to see if we could try some, and the lady was super sweet about it—said she’s booked solid with weddings almost every weekend but would happily set aside a pound for us... honestly, the treats were delicious, and they even offered to whip up a few specific kinds that weren't on the menu... then again, everyone's taste buds are different, right?...
If this helps anyone out, awesome...

Zachary Gray35, let us know how it went!😘
I just hopped online to look for their website, but there's absolutely nothing there... zero... nothing at all...

Wait, how many pounds did you say they did? And do they deliver straight to the venue?
Thanks so much😘

Hey, does anyone happen to have the link for that bakery "Emma"
?

Harold Miller24 said:Mine was this chocolate mousse thing—super airy—with little strawberry chunks and some chocolate biscuit bits, but honestly, you can have whatever your heart desires! Americans have like a million different versions... you could go with cheesecake, Black Forest cake, multi-layered cakes in all sorts of flavors, etc...

It really just depends on what I end up deciding with the bakery, right?! But I'm definitely leaning towards something light—maybe a yogurt or quark based dessert with some yellow fruit...

Henry Sanders3 said:David Torres5, which bakery is that???
We’ve still got some time, but we decided to spend this week doing a little "tasting tour" of local bakeries... so far the plan is to hit up: Emma, Vincent, and I want to try that Little Cake House too. I actually met this really sweet lady at a bridal expo who just opened a new shop in a small town in the Midwest, and she lets you try wedding cake samples for free... so we'll see how that goes. We're looking for a tiered cake, but without those plastic stands... more like the style you guys were describing.😍
The guy over at Grandma's baked goods near Grand Central Terminal told me the same thing—that you can't actually make them look like that, they're just props in magazines.👎

Let them praise Tina's Delicacies in San Francisco... Emin's cake was gorgeous...

Harold Miller24
I was literally just about to say the same thing—you need internal supports to keep all the layers even. My mom told me that; she works wonders with these cakes, but she won't do ours for the wedding because she's terrified of messing it up...

What on earth are these "stubs" you're talking about? Forgive me, I don't think I quite followed your meaning... Harold Miller24, is that cake of yours made with those stubs, or is it without them?

So, regarding those "hidden" supports... yes, that's correct. Each tier of the cake sits on its own individual base, making it completely independent. In essence, you're just stacking three smaller cakes on top of one another.
In the US, this is referred to as dowel and rod construction:
http://www.wilton.com/wedding/makeca...lrod/index.cfm
As for cakes like mine, where you can't see any supports at all? Those are called "stacked" cakes.
http://www.wilton.com/wedding/makeca...el_stacked.cfm
http://www.wilton.com/wedding/makeca...wel_tiered.cfm
http://www.wilton.com/wedding/makeca...l_tiered_2.cfm

I suspect Emma's bakery doesn't have a website yet. It’s probably best to just head over there in person, see what they're about, and talk business directly.😘

Harold Miller24ta, I must say, this entire page is truly 👍 wonderful. My sincerest thanks to you!

Henry Sanders3, you got a PM?

Zachary Gray35 said:Henry Sanders3, check your inbox...

thanks😘

So, I need some help here. We're planning a wedding and want to leave a larger salt shaker on every guest's table with our initials printed on top. Does anyone know how or where we can get this done?
Thanks a ton 🙏 🙏 🙏

Arthur Turner17 said:I am reaching out because I could use some guidance—we are currently in the thick of wedding planning, and I have an idea that requires a bit of logistical maneuvering. We want to leave a personalized favor at every single guest's place setting: a slightly larger, premium praline, with our initials elegantly printed right on top. Does anyone here have any leads on how to pull this off, or perhaps know a specific vendor who specializes in that kind of custom confectionery work?
Much appreciated. 🙏 🙏 🙏

You could hire a pastry chef to handle the cakes and desserts—if you have the budget for that level of professional precision—or you can just roll up your sleeves and do the whole thing yourself.
There’s actually some stuff available for purchase in bulk—you know, the kind used for drafting entries over at Sav and Svast—though I can't quite recall the exact name of that platform.🤣 Honestly, you could just handle it yourself—if you actually had the nerve.👍