Wedding cakes and desserts

We ended up going with the smooth kind ourselves, because let’s be honest, presentation matters just as much as anything else. I’m not saying the flavor isn't a big deal, obviously, but I absolutely can't stand those cheap, oily ones that taste like margarine.🤣

Besides, I’ve never really been a fan of whipped cream, and if you ask me, the smooth texture just looks way more sophisticated than having all that fluff on top.😁

Exactly 👍 I’m with you on everything you just said.
Now I gotta know—has anyone actually ordered a tiramisu cake from Emma’s before? How was it? Send pics if you got 'em! 🙏

Look, if you guys can't settle on a cake by tonight, you might as well just pick it up somewhere else. Honestly, the girls over at Magnolia Bakery make them incredible.

I tried their cookies and they’re seriously legit. The cake I had was killer too—honestly, if I ordered a wedding cake from them, it’d probably run me about $333 less than what other bakeries are charging. The real question is whether it's worth dropping an extra $333 just for a certain look elsewhere, especially since this one might turn out just as gorgeous. I just need to be upfront with them about the design so there aren't any nasty surprises on my big day.
Probably best to just ask for a sample first. 🤣 Just kidding, obviously.

Maybe try asking if they’re making a fondant cake for another wedding. If so, see if you can swing by to check it out before the delivery goes out.
If we're allowed to flip through photo albums and browse bridal boutiques, why on earth wouldn't we be able to look at cakes? 😬

So, I was out in Springfield yesterday and finally put down a deposit on some pastries.
The price is $16/lb and the deposit comes out to $167.
Oh, and just a heads-up, you have to cover the delivery fee to Chicago upfront $67.

Let’s get one thing straight: fondant has absolutely nothing to do with marzipan—they aren't even in the same league. Fondant is essentially a blank white canvas; you can dye it any shade your heart desires without messing with the flavor profile of the cake, since it’s pretty much tasteless—unless, of course, someone decides to get fancy with flavored dyes, but that’s a whole different conversation entirely. Marzipan, on the other hand, has that distinctively grainy texture and isn't nearly as easy to color to your exact specifications. Plus, it carries its own very specific flavor—which isn't everyone's cup of tea, though personally, I absolutely adore it.

By the way: don't go ordering cakes covered in fondant unless you are 100% certain the bakery actually knows how to work with it (trust me, seeing a poorly executed cake once was enough to move me to tears because it looked just pathetic)😍

I was watching that ridiculous "Replacing My Wife" thing the other day where Nicole was featured. Some guy running a bakery was talking about it and mentioned marzipan, but I might have mixed things up... though I think mine was made from that same stuff since it felt really smooth? Honestly, I don't know much about this kind of thing.

boldbison26 said:Zachary Gray35, why are you calling for moderator intervention? This topic isn't particularly relevant to me either since I am not planning a wedding. You have already had yours, so please allow others to contribute what they wish. Perhaps Joseph Watson10 would like to share her thoughts, as this discussion is beneficial for her.
If you find this subject uninteresting, it would be best to move on to one of the many other threads available. Why remain focused here? Unless you are planning another ceremony, perhaps your focus should be on spending time with your husband. It is a pity you missed having peaches at your wedding, as they are such a lovely symbol of unity. Instead of lingering here, remember that your own celebration has passed. I am participating because I am currently learning how to bake so I can discover which recipes people enjoy and what I might serve my own guests.
I shall depart just as you should.
Greetings to everyone. I hope you all enjoy baking delicious treats.

Good grief, the sheer absurdity of this laughter🤣 🤣... seriously, what kind of nonsense is this—counting letters in a first and last name to decide if a partner is a match? And don't even get me started on the ridiculousness of "symbolizing" through desserts. Someone likely created that specific pastry purely out of creative impulse to impress people... if you told me a peach was a fruit representing unity, fine, I could swallow that—but a peach-shaped pastry as a symbol? Please.🙏 🙏 🤣... honestly, people, what is going on here?

By the way: a couple plans their wedding to suit their own tastes, not to perform for the guests. Frankly, I couldn't care less whether I please the guests or not; you're marrying your partner, and you should make that day about yourselves, not them. If I were trying to cater to everyone's whims, I'd have to host weddings in multiple locations—and even then, a Hilton wouldn't satisfy some of them, let alone a rustic farmhouse.🤣 ...... Everyone handles their wedding ceremony according to their own preferences, and if someone truly insists on catering to every guest's demand, then the motive is obvious and there really isn't much left to discuss.😬

What he was working with was actually that specific material, not marzipan

Zachary Gray35 said:I was watching that ridiculous "Replacing My Wife" thing the other day where Nicole was featured. Some guy running a bakery was talking about it and mentioned marzipan, but I might have mixed things up... though I think mine was made from that same stuff since it felt really smooth? Honestly, I don't know much about this kind of thing.

If I remember correctly, yours was white? If so, then it was definitely fondant.😘

Daniel Lopez said:What he was working with was actually that specific material, not marzipan

I wasn't really paying close attention...😍 maybe he brought up marzipan in a different context or I just misremembered what he said...😍 anyway, are those perfectly smooth cakes made from that stuff? I had no idea making them was such a pain..

yeah, mine was white...

Zachary Gray35 said:I wasn't really paying close attention...😍 maybe he brought up marzipan in a different context or I just misremembered what he said...😍 anyway, are those perfectly smooth cakes made from that stuff? I had no idea making them was such a pain..

yeah, mine was white...

He mentioned that working with marzipan is actually quite tricky and doesn't mold the same way, or something along those lines... he even said he took a specialized class back in Italy (specifically the 😕 course) to learn about that paste...

And yes, those perfectly smooth cakes are indeed made from that material. 😁

So I called up this bakery yesterday—my wedding is still six months out—to see if they could whip up a cake with marzipan and let me come by for a tasting. And get this: they won't touch it 😲 😲 Apparently, since marzipan is so heavy, they told me I’d have to go with some stiff, structured cake instead of anything light like a parfait or fruit-based sponge.
Honestly? I'm thinking about ditching them and finding someone else entirely. I'm totally stuck on what to do here.

Look, I’m no "expert," but based on my own experience, I don't think that holds water... because (I'm pretty sure) I had a cake that was 100% fruit filling, and there's a 95% chance one layer was actually parfait... someone mentioned that to me once... and only the bottom tier, which was carrying the weight of the whole thing, had to be made of something slightly sturdier (like walnuts or something) just to handle the load, not because of the actual mass... which makes sense if you think about it... and my baker told me all of this straight up. If having that specific texture is a dealbreaker for you, then just go to someone else. Honestly, the only thing that would bug me in your shoes is if they were being dishonest... there's no shame in a baker saying "we don't do that," but it sucks when they try to feed you some BS excuse—especially when they clearly haven't checked Reddit. 😬 😬

I honestly thought I was going to have a total meltdown because I’m absolutely obsessed with frosting, and I just have this huge soft spot for those messy, rustic, crumbly cakes—you know, total kid at heart vibes 😬—but now that I'm looking at all these incredibly polished, professional cakes you guys are making with that perfect fondant work, I’m starting to think maybe I need to step up my game and try something like that too...

urbanrider6 said:We also put a deposit down with Emma. The cakes and pastries are delicious, but I’m lowkey worried about how the cakes actually look.🙄
Have you guys decided what kind of cake you want yet?
I want that smooth look—fondant style—but she's telling me it doesn't taste good. Now I can't tell if she's just saying that because she can't make it or if it actually tastes bad.

Sorry I haven't chimed in sooner😍
We still haven't picked a style, but I think we're skipping the fondant. Everyone keeps telling me it's gross and that guests just end up peeling it off...🤣 I'm not exactly a huge foodie or anything, so I don't really know... probably not much help here...😁

urbanrider6 said:So I called up this bakery yesterday—my wedding is still six months out—to see if they could whip up a cake with marzipan and let me come by for a tasting. And get this: they won't touch it 😲 😲 Apparently, since marzipan is so heavy, they told me I’d have to go with some stiff, structured cake instead of anything light like a parfait or fruit-based sponge.
Honestly? I'm thinking about ditching them and finding someone else entirely. I'm totally stuck on what to do here.

Just so you know, I had the exact same conversation with my aunt from Emma's place, since I also prefer avoiding maraschino cherries—they're tasteless. She even let me try some, and honestly, they're incredibly bland!
But I didn't cave, so I'll be having them in my cake, and I'm certain it'll turn out great. They just get those cherries pre-packaged in cans, and then you just have to mash them up properly and spread them over the cake. 😬
So, you're more than welcome to come check out mine in five months!
The only catch is that you really have to work those cherries to get the consistency right, so it's a bit more labor-intensive than just using whipped cream or frosting.

Could someone please tell me how much a wedding cake usually runs, or what you guys ended up paying?
I was asking around at Magnolia Bakery and they mentioned a wedding cake would be around $567 plus whatever delivery costs

$567 ??!?!!?!?!? 😲 😲 😲
I mean, that feels a little pricey to me, I guess... though I honestly have no clue what the going rate is for wedding cakes when you're catering to like 180-200 people....

Rachel Rodriguez11 said:Could someone please tell me how much a wedding cake usually runs, or what you guys ended up paying?
I was asking around at Magnolia Bakery and they mentioned a wedding cake would be around $567 plus whatever delivery costs

$567 ??!?!!?!?!? 😲 😲 😲
I mean, that feels a little pricey to me, I guess... though I honestly have no clue what the going rate is for wedding cakes when you're catering to like 180-200 people....

Hmm, why is shipping so high... I mean, where are they even driving it from?
It’s honestly not worth it—my advice? Just find a decent local bakery nearby because this is basically just flushing money down the toilet. But hey, if you really want to... go ahead and pay 😉