Wedding cakes and desserts

Honestly, those Hostess snacks just aren't my thing.

It's just pure mass-produced junk. Everything tastes exactly the same. 🤷

Bryan Gomez90 said:Before I lose my mind, will a 12.5x12.5x9cm box actually hold 25 ounces of cookies? And honestly, how many cookies does anyone typically cram into these things?
This is the box I'm looking at, and now I’m starting to think I should have just gone for a larger size.

http://www.google.com/imgres?imgurl=h...0&tx=55&ty=123

It looks plenty big enough to me. 🤷

It seems sufficient to me, though my mother disagrees. She probably thinks we should be handing out slices to every family in town—just kidding...

Look, I’m clueless when it comes to desserts, so I’m asking for some help here.
The wedding is for about 80 people in San Francisco, so we're looking at pretty much every Baskin-Robbins in the area. Any recommendations?

I’ve picked up some treats for birthdays and anniversaries back in the Mississippi Delta, and they were fine—but those were just store-bought. Can I order things that aren't literally "dry cookies"—like mini Canadian wafers or mini eclairs? How many pounds should I get per person, and what’s the price range? We might do a few different cake flavors—maybe one fruit-based, one chocolate, etc.—depending on how many guests show up.
Quality matters more to me than the price, though I'm not exactly loaded enough to pay for delivery from Target 😁

One more thing. Is krokant actually worth it? I personally love being able to slice it, but my fiancé isn't a fan. I’ve heard most people don't care for it, and since half my guest list probably won't even know what it is, I can't really gauge interest. Should I just stick to small cakes? Also, can cakes replace creamy pastries entirely? If I have both cake and krokant, am I expected to serve both or just pick one?
How much extra dessert should I order if I assume people will take some home? (And what's the standard box size—is it usually around a pound?)
Does anyone do those little mini-cakes that look almost like muffins? Instead of several large cakes, you could just stack various flavors on a tiered stand.

Sorry for the barrage of questions; it's all just coming out of my head at once, but I didn't know who else to ask. Hope you don't mind. 🙂 🙂

ladies, anyone here dealt with Sinfras from the VA?
what's the word?
thinking about swinging by their office just to see how they operate—get a feel for the why and the how... etc.
so if anyone's actually worked with them—any intel helps!!

I think this might just be our wedding cake...


What do you all think? 🙂

It feels a bit overdone to me, though I’ve never been much of a fan of pink. I suppose it might look better if those roses weren't packed so tightly together—maybe a more natural, spread-out arrangement would work, rather than having them all so tiny... but overall, it looks lovely.😁

I think it looks really pretty, though I guess my only gripe is that those roses are just made of frosting—they aren't actually real!
Mine is gonna be something similar, but I’m planning on decorating it with actual live flowers!
Personally, I'm not a big fan of artificial food coloring in cakes, or any kind of fake decorations, or even marzipan (not even the chocolate kind), so I figured live flowers would be the way to go for my decor! 🙂

I’m thinking this is basically what our cake is gonna look like 😁

http://img227.imageshack.us/i/1favorit.jpg/

Nice. I'll get it uploaded once I'm back at my desk—can't do it from my phone. We ended up just going with the simplest decor possible.

Arthur Newman77 said:I’m thinking this is basically what our cake is gonna look like 😁

http://img227.imageshack.us/i/1favorit.jpg/

I haven't really given much thought to the wedding cake until now—like, I guess I didn't care that much about it...
but man, this one actually caught my eye, I gotta admit... though I have no clue if they can even pull this off for like 250 people, or if the folks over in Kansas City can even make something like this (the venue includes the cake and dessert in the package)
it’s seriously👍👍

I’m totally feeling this, honestly, but here's the catch—that cake in the photo looks pretty small, right? If we tried to scale it up for a bigger crowd, just imagine how massive those slices would end up being... (the restaurant owner actually pointed that out to me, which I hadn't even considered, oops...) Anyway, I really hope we can pull off something similar to this because I am absolutely obsessed with it...

I suspect this will be our version, perhaps with different colored stripes


Uploaded with Imgur

This is how I pictured our



it would have been a different vibe altogether

Still sticking with my "piece of cake" take. 😍

It was just a basic rectangular white cake, massive—like, table-sized. Decorated with some chocolate vines. No frosting, just whipped cream.

crimsonsailor2 said:Look, I’m clueless when it comes to desserts, so I’m asking for some help here.
The wedding is for about 80 people in San Francisco, so we're looking at pretty much every Baskin-Robbins in the area. Any recommendations?

I’ve picked up some treats for birthdays and anniversaries back in the Mississippi Delta, and they were fine—but those were just store-bought. Can I order things that aren't literally "dry cookies"—like mini Canadian wafers or mini eclairs? How many pounds should I get per person, and what’s the price range? We might do a few different cake flavors—maybe one fruit-based, one chocolate, etc.—depending on how many guests show up.
Quality matters more to me than the price, though I'm not exactly loaded enough to pay for delivery from Target 😁

One more thing. Is krokant actually worth it? I personally love being able to slice it, but my fiancé isn't a fan. I’ve heard most people don't care for it, and since half my guest list probably won't even know what it is, I can't really gauge interest. Should I just stick to small cakes? Also, can cakes replace creamy pastries entirely? If I have both cake and krokant, am I expected to serve both or just pick one?
How much extra dessert should I order if I assume people will take some home? (And what's the standard box size—is it usually around a pound?)
Does anyone do those little mini-cakes that look almost like muffins? Instead of several large cakes, you could just stack various flavors on a tiered stand.

Sorry for the barrage of questions; it's all just coming out of my head at once, but I didn't know who else to ask. Hope you don't mind. 🙂 🙂

Man, I'd go for the croquant and maybe some bells... but I'm marrying a total city boy from Chicago, so... 😂🤣
Maybe I'll just chill on that and stick to a nice regular cake.😍

Arthur Newman77 said:I’m thinking this is basically what our cake is gonna look like 😁

http://img227.imageshack.us/i/1favorit.jpg/

Oh, this is absolutely stunning!👍

We haven't quite made up our minds yet—here are a few photos we're currently torn between, just in case anyone needs a little inspiration:

We aren't going to go with those pillows, obviously—but it’s actually pretty cool 😍

Honestly, I’m not a fan of having all these extra machines. If there was just one at the bottom and one at the top, fine—but this is overkill. Plus, I can't stand that molding material; it’s way too greasy, so we're definitely not using it.

Nathan Cox25, why on earth are you acting like that mass is so repulsive? Is it just the look of it that bothers you, or would it actually taste terrible if you tried it? Honestly, I haven’t the slightest clue what they even put in that stuff to make it work, so I'm sitting here completely torn on whether I actually want it on my cake or not!
anyway, I was thinking of doing something more like this

http://www.google.com/imgres?imgurl=h...hl%3Den%26sa%3