Wedding cakes and desserts

Oh yeah, I think they have those cake decorating pens at Walmart too, just like you said
But will that stuff actually stay on cookies??? Hopefully it does
Man, I'm definitely gonna go check it out!
Thanks

Arthur Turner17 said:Oh, please—you can find those cake decorating pens at any Walmart, but do you honestly think
they’ll actually hold up on cookies? Maybe if we're lucky...
Fine, I guess I'll go take a look!
Thanks

See, you finally remembered 👍—it should be fine because once it dries out, it sticks 😬—it stays put.

Oh my god, thank youuuuuuuuuuuuuuuu!

I’ll take the quarter portion—make it both fruit and chocolate. This looks about right to me:

Here are a few of my personal favorites:

This latest one actually holds some merit.😍

True, though I suspect nobody is actually going to step up and produce these for a reasonable price here in America—or frankly, anywhere else for that matter 😁

As for my own preferences, I find the second and fifth options to be the most compelling 👍

Hey, does anyone have the address for that EMA bakery over in Smalltown, USA? 🙏
Me and my partner were thinking about swinging by there after work today...

Henry Sanders3 said:Does anyone have the address for the IBM bakery in Smalltown, USA🙏?
I was thinking about swinging by there after work today.

I don't have the exact address on hand, but I can DM you their number. Give them a call and they'll sort you out, if you're interested.
😘

Noah Green5 said:I don't have the exact street address on hand, but I can shoot you her number in a DM. Just give her a ring and she can walk you through everything if you're interested...
😘

Please🙏

Hey everyone, quick update.
I’ve been baking custom wedding cakes for years now—so if you have a specific vision, just send over a photo. We can chat about the flavors and I'll whip up a custom cake with all the decorations you want, plus I have a huge selection of cake stands to choose from. All at a really fair price.
The only real limit is that I don't do anything taller than 6 tiers.
If you've seen photos of cakes I've made before, yes, I can definitely recreate those too.
Just make sure to reach out at least two weeks before the big day—that way I can guarantee the decorations will look exactly like your inspiration photo.
Right now, I'm focusing strictly on cakes, not individual pastries or desserts.
Shoot me an email at example@gmail.com or give me a call at 555-012-3456

Do you work with fondant (or maybe modeling chocolate)?
Where on earth have you been hiding until now, Joshua Clark?

Can I actually try some of these cakes somewhere first, or are you just guaranteeing they're good? 🙂

I work with both fondant and buttercream—though some clients specifically ask for a whipped frosting finish, similar to what you'd see on those fancy French macaron bites. It’s sweet, white, and allows for beautiful shapes that you just can't achieve with standard icing (if that's what they're dreaming up).
Honestly, I don't know how I could be this dense—I've been gifting birthday cakes for years and doing wedding cakes too, yet here I am, scrambling for work like a total amateur. And then my partner goes, "Well, why don't you just sell them? Everyone assumes you bought them anyway, and honestly, people would jump at the chance to buy them."
The truth is, I’m fully equipped—I've even got cake stands that can hold up to six tiers. I'm creative and nothing phases me—seriously, if you have some wild, out-of-the-box idea, I can probably pull it off. I do everything from sugar art and marzipan to delicate petals, bows, and custom ornaments... basically, whatever your heart desires.

Regarding the texture—none of my cakes ever turn out "dry." Usually, they're incredibly moist unless someone specifically asks for something less juicy. I always soak the sponge with something—if it’s fruit-based, I’ll whip up a fruit reduction; if it’s chocolate, I go with liquid chocolate; for Tiramisu, it’s always coffee spiked with rum. I soak the layers thoroughly so the cake basically melts in your mouth.
Again, it really depends on how tall the cake is and how you stack the layers. You don't want it *too* soaked if it's a massive tower, but if you use tiered stands where each layer is separate, then yeah—it can be super decadent.
What do you think? Sound good? 😉
Most of the time I make Sachertortes, Black Forest (or other fruit varieties), chocolate cakes, parfaits (either vanilla or chocolate), and Tiramisu...
Just a heads-up: out of respect for the classic Sacher style, I don't use basic sponge cake for those. I use the authentic, rich chocolate dough from the original recipe. That means a single tier can weigh at least 20 pounds, so those cakes are a bit more on the pricey side. Of course, I can always make them with standard chocolate sponge if you prefer.

Joshua Clark, you strike me as someone who is truly multi-talented in so many different ways 😍
I was wondering, would you happen to have any photographs of those cakes you've been crafting lately?
In retrospect, I can't help but wonder why the idea for such a business didn't cross your mind sooner 🙂

Man, I can already feel how awesome this is going to be I’ll definitely hit you up, I already have your email 🙂

Honestly, I feel so silly—I can’t believe this didn't cross my mind sooner.
I just make them—I'm turning out at least two cakes a week for free, which is honestly such a waste of decor and supplies... but I love it. It’s a passion of mine, and since I'm a design student, I get a huge kick out of the decorating process. I'm always dreaming up something new; every single cake has to have that perfectly smooth finish and those intricate, delicate details.
Ever since my boyfriend suggested it, I’ve really been overthinking things.
I don't know if I mentioned this yet, but I don't do cookies—just cakes. I haven't expanded into cookies yet, unfortunately, but if someone is really insistent, I can give them a call when I'm already working on a batch. 🙂

What exactly does "fondant" even mean?😬
I mean—what's actually in it? To be honest, I have zero talent when it comes to baking cakes or anything sweet—it’s basically a lost cause for me (though maybe a marriage would change my luck)—but I certainly know how to eat them.🤣

Joshua Clark, I find myself truly captivated by everything you have been sharing here! Once my travels bring me to New York City, I shall make it my absolute priority to reach out to you most warmly 😉 Your cakes sound absolutely divine, and I must say, the aesthetic design they possess seems quite singular and distinctive 😉