Wedding cakes and desserts

$60 Honestly, it looks like a total steal to me, btw🙂 Everything just starts making sense price-wise once you get out of Washington, D.C.—I don't think there are any more easy wins left in $20 this
area.

They aren't even charging for the trip to get there. I actually went ahead and checked the prices myself—everything was around $80 or $90, and that’s just for the loaded desserts. Honestly, all I have is praise.

So, $1433 we’re looking at 117 lbs of dessert total. Here’s the breakdown: 44 lbs of assorted pastries (including four 3.3 lb trays for the office and family godparents), two more 3.3 lb trays plus half a cake that stayed off the main table for the wedding party, 66 small gift boxes filled with 10 oz of assorted treats for guests, and 9 lbs of pastries for my own house. On top of all that, there are 4 whole cakes set out for the reception hall. What do you guys think? Is that overkill?

Is this just another advertisement? Sorry if I've got that wrong... but honestly, I just can't stand skydivers...

wanderinghawk99 said:http://img514.imageshack.us/my.php?image=dsc8800bg3.jpg

Here’s my cake, just ignore those damn sprinkles

It looks amazing!! 😍 Such a bummer how those sparklers always mess up the cakes...😠 I actually told mine to stay far away from the food, so they ended up lighting candles around a cake sitting on a mirror instead. It looked pretty sick though.😉

Michael Martinez16 said:I'll probably just grab some cookies and cake from that Kansas City bakery instead. Any reviews?

I’ve heard nothing but glowing reviews myself, and honestly, after seeing and tasting what they offer, I can tell you the hype is entirely justified. We’re actually planning to have them handle our wedding cake through a gift from the venue, and since their pastries are absolutely top-tier, they’re our go-to choice. You really can't go wrong there. My advice? Ask them if they can whip up a couple of pounds of assorted treats for you to sample first... just make sure to reach out about a week in advance.

hollowangler4 said:I’ve heard nothing but glowing reviews myself, and honestly, after seeing and tasting what they offer, I can tell you the hype is entirely justified. We’re actually planning to have them handle our wedding cake through a gift from the venue, and since their pastries are absolutely top-tier, they’re our go-to choice. You really can't go wrong there. My advice? Ask them if they can whip up a couple of pounds of assorted treats for you to sample first... just make sure to reach out about a week in advance.

I’ve had their treats before, and man, they are delicious.

Hey everyone...
So, we were chatting yesterday about how much fish we should be aiming for per person, right?
We've got a group of 120 people coming, so what kind of portion size are we looking at for the girls?

Thanks🙏

Jacob Fisher2 said:Hey everyone...
So, we were chatting yesterday about how much fish we should be aiming for per person, right?
We've got a group of 120 people coming, so what kind of portion size are we looking at for the girls?

Thanks🙏

Plan for 15 servings per person. ☕

I would say roughly three to five cookies, though that really depends on how chunky those little treats are...

Let’s stir things up in this thread just a little bit: I want to see one of those wonderfully unconventional, absolutely stunning cakes made for a young adult celebration!

Just so I can refresh everyone's memory, this is roughly what my wedding cake is going to look like... 😍😍

Morgan Stewart50, let me offer you some sincere advice on this matter, because if those cookies are truly delicious, you really ought to plan for about 8 ounces per person... I know this from my own personal experience, having once prepared only about 6 ounces per guest, and I felt quite embarrassed when they vanished almost instantly... They were simply too wonderful, and while everyone was absolutely delighted, there just wasn't nearly enough to go around...

hollowangler4 said:I’ve heard nothing but glowing reviews myself, and honestly, after seeing and tasting what they offer, I can tell you the hype is entirely justified. We’re actually planning to have them handle our wedding cake through a gift from the venue, and since their pastries are absolutely top-tier, they’re our go-to choice. You really can't go wrong there. My advice? Ask them if they can whip up a couple of pounds of assorted treats for you to sample first... just make sure to reach out about a week in advance.

Just wanted to chime in here. Our wedding is set for April 24th, and back before Christmas, we swung by Casner in Dubac since we were passing through—mostly just to see what kind of cakes they offer, since it's included in our catering menu, but also to try some treats. The girl working at the bakery mentioned we should probably get in touch by February at the latest, which is like two and a half months before the big day, just to finalize the cake and any extra sweets.

I actually gave the lady from the business card a call the other day—the one at the production facility—and she stressed that we should come in as early as possible to settle the details for the cake and cookies.
So, if anyone is planning on ordering cookies, you definitely want to get that sorted early.

Also, regarding buying cookies, she said most of them are pretty much always available to try, though maybe not in those large quantities meant for weddings.
We stopped by around 8:00 PM and they still had one box left.

amberranger9 said:So, I see people are mentioning the bakery in Kansas City; they’re actually handling our cake as part of the set menu, but we're seriously considering picking up some extra pastries from them too, so we'll see how it goes. We tried some of their cakes—not wedding style, just standard ones—and honestly, they seemed pretty solid.
Yesterday my wife mentioned the price per pound is $27 if anyone was wondering.
Also, if there are any experts out there, I’d love an opinion on whether a cake looks significantly worse if you go with whipped cream instead of fondant. I've never been a fan of fondant, and we’d probably just do whipped cream on the outside, so I'm still weighing my options.

We were looking through some cake photos over at Magnolia Bakery, and I didn't really notice a massive difference between fondant and whipped cream styles... I suppose it all just comes down to the skill of the person making it!

Honestly, fondant just isn't my thing—actually, I can't even stand how it looks on a cake. It’s way too "matte," if that makes sense? And it drives me absolutely insane when it gets all gummy and stretches like bubblegum while you're trying to eat; I usually end up leaving half the cake because it's just gross. When I was booking the bakery, I made it super clear that I wanted a cake that was actually delicious and fully edible, not something where people end up leaving half the dessert on their plates. So, we went with whipped cream frosting—basically a white cream finish—instead. My pastry chef told me that everyone pushes for fondant just because they don't want to deal with the hassle of traditional piping, plus with this summer heat, you have to be an expert at making a frosting that won't just melt into a puddle. So yeah, big thumbs down from me on the fondant; sure, they look pretty, but they're basically inedible to me.

Fondant works quite well if you don't spread it too thin, otherwise its true quality doesn't really shine through... The ladies who made my cake used fondant, but they applied a special cream underneath first so that once it sits, the cream melts into the fondant, creating a texture similar to rich buttercream rather than a hard shell. It was delicious, and honestly, nobody even thought to peel it off... Once I get the hang of this, I will be sure to post a photo of my cake from the third floor; it looked absolutely flawless, and everyone at the party was busy snapping pictures of it before we finally sliced into it... it was truly wonderful

Sorry, but I don't think tiramisu is really meant to be eaten... at least, I don't personally eat it...

Personally, I quite love how it gives her that matte look🙂

It’s not even easy to get a tiramisu just right—making it perfect is a whole process...

mistygull12 - come on, post a picture! 🙂

and by the way... who made that cake for you?

Wait, hold up—if you aren't supposed to eat it, why even bother putting it on top of the whole damn cake? That’s just straight-up insane to me. I mean, when someone hands me a cake, my default setting is "eat it." If there's some weird rule about what's off-limits, I'd at least expect a little heads-up first :P
I didn't hear anyone say it *can't* be eaten; it's more like, obviously you shouldn't eat it because it's garbage