Wedding cakes and desserts

Nathan Cox25, what's your asking price for yours?

$25 😁—she grabbed a whole pound for her plate, and she’d probably take another two for the main table. And that’s not even counting sharing—everyone should just order their own portions based on what they actually think they need.

👋, please help me out here. I’ve only skimmed a few pages of this thread because my internet is being painfully slow and I don't have the patience to scroll through everything... does anyone know where in Washington, D.C. I can get custom cake toppers made? I saw some lady on TV doing them recently, but I missed the part where she said where she was located. If anyone has the scoop, I'd really appreciate it...

I think I’ve got a request too! Since I honestly didn't know the first thing about professional cakes—aside from the basic homemade stuff we make at home—I just found out that you can't really use a light wind or anything airy under a ganache layer. I'm actually kind of losing my mind here because they already told me the bottom tier absolutely has to be a dense sponge, which I can't stand since it's such a sugar bomb, and now they're saying even the top tier can't be something light because of that frosting, unless I cover the whole thing in whipped cream, but then it's going to look totally different, you know?
Any suggestions for firm cake layers would be amazing, though please, let's try to avoid those massive calorie bombs filled with cooked creams and all that sort of thing.

Look for marzipan if you think that matters—it's nothing but marzipan out here, while inside we're stuck with light cakes on the 4th floor

rustyskipper6 said:👋, please help me out here. I’ve only skimmed a few pages of this thread because my internet is being painfully slow and I don't have the patience to scroll through everything... does anyone know where in Washington, D.C. I can get custom cake toppers made? I saw some lady on TV doing them recently, but I missed the part where she said where she was located. If anyone has the scoop, I'd really appreciate it...

There's actually a girl on Facebook called Google blackcat who makes really fun wedding toppers (if you ask me). She told me they go for about $30 dollars, give or take, depending on what you want, which honestly doesn't seem too bad when you consider how much those cheap plastic ones cost nowadays.
Nathan Cox25, regarding the cake itself, there's a huge price difference if you go with buttercream $267 versus fondant $400; I can only imagine how much they'd charge for marzipan!
I'll try to post a photo once I get home from work so you guys can see exactly what I mean! Oh, and you mentioned earlier that yours have some kind of invisible stand, so I guess they could even be filled cakes too.

It’s really just about the thickness of the frosting—it's double-layered, nothing standard. To us, the price stays the same whether you want whipped cream, marzipan, or fondant. $4.00The slices, and their trainees... but yeah, everyone else is charging anywhere from $200 up to $133 if you go with the cheaper whipped cream decorations. Honestly? I'd take whipped cream over all those modeling pastes any day.

So, what do you all think about the idea of doing two separate two-tier cakes?🤷
Since they aren't making a parfait cake on top of another cake here, I guess we might have to get a little creative...

Uploaded with Imgur
So here’s the cake! I honestly think it turned out fantastic, mostly because we went with candles instead of those messy sprinkles—we aren't really big fans of those—and we could actually use some fresh flowers on top. Because of that, I guess it might just be better to stick with Tricia's way of doing things

we probably won't end up getting any sprinklers—it looks pretty sharp though 👍

Robin Chase7 said:

Uploaded with Imgur
So here’s the cake! I honestly think it turned out fantastic, mostly because we went with candles instead of those messy sprinkles—we aren't really big fans of those—and we could actually use some fresh flowers on top. Because of that, I guess it might just be better to stick with Tricia's way of doing things

Honestly, I am totally in love with this cake. I'm saving this photo right now... 🙏

Robin Chase7 said:I think I’ve got a request too! Since I honestly didn't know the first thing about professional cakes—aside from the basic homemade stuff we make at home—I just found out that you can't really use a light wind or anything airy under a ganache layer. I'm actually kind of losing my mind here because they already told me the bottom tier absolutely has to be a dense sponge, which I can't stand since it's such a sugar bomb, and now they're saying even the top tier can't be something light because of that frosting, unless I cover the whole thing in whipped cream, but then it's going to look totally different, you know?
Any suggestions for firm cake layers would be amazing, though please, let's try to avoid those massive calorie bombs filled with cooked creams and all that sort of thing.

Robin Chase7, take a look at this thread over on the cooking forum . These ladies work absolute magic with Ticino 🙏 so why not pick someone's brain for advice? Maybe try reaching out to Irene, Jela, or Sammy (their cakes are honestly the most beautiful ones I've seen). I know some people have used Ticino over a light mousse, but I'm not sure if they were doing it for an entire tiered cake.

Robin Chase7 said:

Uploaded with Imgur
So here’s the cake! I honestly think it turned out fantastic, mostly because we went with candles instead of those messy sprinkles—we aren't really big fans of those—and we could actually use some fresh flowers on top. Because of that, I guess it might just be better to stick with Tricia's way of doing things

Joe Biden, mine turned out EXACTLY the same way! 👍👍👍👍

Robin Chase7 said:

Uploaded with Imgur
So here’s the cake! I honestly think it turned out fantastic, mostly because we went with candles instead of those messy sprinkles—we aren't really big fans of those—and we could actually use some fresh flowers on top. Because of that, I guess it might just be better to stick with Tricia's way of doing things

Where on earth did you find this picture??

There are some really great ideas on this site too: http://www.peggyporschen.com/default.asp
This particular one really caught my eye: http://www.peggyporschen.com/Tiered-...set=36&id=177#

http://www.facebook.com/photo.php?fb...type=1&theater
So, you should really take a look at this other album—they actually have a cake just like that one, but it’s decorated with those lovely wildflowers from out in rural Pennsylvania.

I’ve decided to go with Mel for the cookies, our main cake, and individual cupcakes for every guest.
That strawberry cake... looks incredible. :mljac:

I'm heading out tomorrow to put down a deposit, so I figured I'd check in with you all first:
Any votes for?
Any votes against?
Or are we all just playing it safe?

😁

Anyone catch MasterChef the other day? They had to whip up some desserts over at a bakery in Ann Arbor.
Check out this first clip—Matt says they work way better as a team. We actually picked up a cake from there once—it was killer. Honestly, we were impressed by both the sweets and the staff.

Yeah, I saw the announcement, but I haven't actually sat down to watch it yet. We were hanging out in Ann Arbor this past weekend and decided to swing by to get some intel, but we showed up way too late and they had already closed up for the day... We're basically just trying to figure out if they're still doing the cupcakes, what the damage is on pricing, if they deliver, and all that good stuff.

rustyskipper6 said:👋, please help me out here. I’ve only skimmed a few pages of this thread because my internet is being painfully slow and I don't have the patience to scroll through everything... does anyone know where in Washington, D.C. I can get custom cake toppers made? I saw some lady on TV doing them recently, but I missed the part where she said where she was located. If anyone has the scoop, I'd really appreciate it...

You should probably head over to the food and dining sub-forum—any of those wonderful bakers there would be happy to take a custom order from you...😉

I think they do. I’m not sure about the exact price, but it’s pretty standard $4.00/slice. You can pay after the wedding if you want—and delivery probably just depends on how far out you are.