Wedding cakes and desserts

Hey everyone,

Does anyone know of any good dessert table vendors out in the Midwest?
I'm mostly looking for someone near Indianapolis, Des Moines, Memphis, Tulsa, St. Louis, or maybe Little Rock...

Though I suppose I wouldn't mind checking out options in other Midwest cities too.🙂

silentraven18 said:Hey everyone,

Does anyone know of any good dessert table vendors out in the Midwest?
I'm mostly looking for someone near Indianapolis, Des Moines, Memphis, Tulsa, St. Louis, or maybe Little Rock...

Though I suppose I wouldn't mind checking out options in other Midwest cities too.🙂

Maybe a local bakery https://www.facebook.com/pages/Slasta/343117072455970

They offer stuff that isn't just the typical wedding cake style—they do pralines and macarons too.

Alexander Rodriguez2 said:Maybe a local bakery https://www.facebook.com/pages/Slasta/343117072455970

They offer stuff that isn't just the typical wedding cake style—they do pralines and macarons too.

I picked up some of their macarons at a wedding expo in Indianapolis, and honestly, I wasn't exactly blown away. I told myself I should try them somewhere else in Zeke to see if that was just how they were, or if... 😂

Do you have any other ideas?

silentraven18, I have no clue what their sweets are actually like since I haven't tried them myself. I guess I'm not really the best judge of quality anyway, since I'm not exactly a huge dessert person 🙂

They were just the first ones that popped into my head because their menu looks a bit different from the rest.
Maybe try reaching out to the others mentioned here too? They might do sweet tables, so you've got nothing to lose 😉
Good luck!

Anyway, I already asked this before. Has anyone actually ordered cakes or pastries from Dundo Sweets?? Any thoughts on the taste??

Hey ladies, I could really use some help here... any recommendations for amazing cakes or pastries in San Diego or the surrounding areas??? I'm looking for something for about 50 people—nothing crazy expensive, just simple and delicious... finding good cookies is easy enough, but I actually need a cake 🙂 ... how do you even go about picking out a cake??... I'm hoping for something fruit-based if possible.... maybe with some chocolate bits mixed in if they even make those... ;(

Hey, could I get a little help here?
How many pastries should I put out on a round table for about 9 or 10 people? Is one kilogram enough, or...

Gregory Barnes said:Hey, could I get a little help here?
How many pastries should I put out on a round table for about 9 or 10 people? Is one kilogram enough, or...

Standard catering guidelines suggest 4 to 5 ounces per person, though you might want to bump that up to 7 ounces to be safe. A single kilogram wouldn't even hit the minimum requirement for a group that size.

Olivia Castillo562 said:Standard catering guidelines suggest 4 to 5 ounces per person, though you might want to bump that up to 7 ounces to be safe. A single kilogram wouldn't even hit the minimum requirement for a group that size.

Since when is a kilo of sweets not enough for 10 people?🙄

I’ve been chewing on this one myself... is there actually enough cake on a single table for ten people?
It doesn't feel like it—especially if you look at those standard estimates suggesting about a third of a pound per person.
Oh, and here's a random little fun fact I stumbled upon... apparently, folks down in the South average about a tenth of a pound of sweets per head, while people out in the Midwest can easily polish off half a pound.

We had pounds of dessert on a table set for maybe eight to ten people, yet a massive amount was left over. I suppose some folks just can't stand seeing a platter look even slightly empty, so they insist on piling it up into a mountain. 😬
Granted, we tied the knot in the middle of a sweltering summer when everyone was too heat-stroked to care about much else. 😁

Taylor Jackson59 said:Since when is a kilo of sweets not enough for 10 people?🙄

You could easily put out a kilogram; nobody is stopping you. I was at a wedding last summer where they put just one tray of pastries on the table—maybe a kilogram's worth—and before you knew it, it was completely gone. People polished them off incredibly fast.

Lawrence Doyle5 said:I’ve been chewing on this one myself... is there actually enough cake on a single table for ten people?
It doesn't feel like it—especially if you look at those standard estimates suggesting about a third of a pound per person.
Oh, and here's a random little fun fact I stumbled upon... apparently, folks down in the South average about a tenth of a pound of sweets per head, while people out in the Midwest can easily polish off half a pound.

Everyone gave us the same recommendation for a dessert minimum, but we’re sticking to our guns with 150g per person. As I’ve maintained before, sweets aren't a major expense; I much prefer having leftovers rather than facing an empty table for the rest of the night, like those weddings we've attended.

Of course, those guests are your choice. 😁

I want to know what you guys actually paid for wedding cakes—and how many tiers we're talking about here?

We wanted three different flavors, so we booked three tiers for a group of 100, but I suppose you could ask the pastry chef to mix things up differently.

I’d love to hear some honest opinions and personal experiences regarding Kašnar 😉

Thomas Wilson16 said:I’d love to hear some honest opinions and personal experiences regarding Kašnar 😉

I can honestly give Kašnar my highest recommendation—we actually used them for a dessert spread at our event at Central Park back in November. We opted for the dessert station, which ended up being about $3 per person, and it was incredibly comprehensive: creamy pastries, those little individual mousse cups, an abundance of fresh fruit, and even a chocolate fountain. The presentation was absolutely stunning, and we received non-stop compliments from our guests; there wasn't a single morsel left on the table—everything was completely devoured. 🙂 From what I recall, the pricing for these types of dessert stations generally ranges anywhere from $2 to $4 per head.

To be honest, we were a bit apprehensive about the chocolate fountain—given that we had quite a few energetic kids running around, we were worried about a chocolate disaster—but everything went flawlessly. There wasn't a single smudge or mess where it shouldn't have been. Given how much our wedding guests raved about the sweets, I would certainly recommend them without hesitation. 👍

Rebecca James3 said:I want to know what you guys actually paid for wedding cakes—and how many tiers we're talking about here?

mus Bakery - $333 We did three tiers for 100 guests. The bottom layer was fruit, the middle was Ferrero, and the top was vanilla parfait. They used whipped cream instead of fondant, but they smoothed it out beautifully.

Is there a cure for Zemljić bakery from Ann Arbor?

So, I’m actually having my wedding this year, and I wanted to see if anyone here has ever ordered pastries or cakes from the Sweet Fairy Tale of White Manastir? They also make macarons, so we were thinking about doing a little mix of both pastries and macarons for the spread. Any thoughts?

What kind of cake flavors are actually trending around here lately?
I was at this tasting event recently for a friend who’s getting married over in the States, and man, they had everything—we're talking classic tiramisu, lemon poppyseed, even some tropical fruit stuff... It got me thinking, what's the go-to selection most people offer back home?

Henry Moore2 said:What kind of cake flavors are actually trending around here lately?
I was at this tasting event recently for a friend who’s getting married over in the States, and man, they had everything—we're talking classic tiramisu, lemon poppyseed, even some tropical fruit stuff... It got me thinking, what's the go-to selection most people offer back home?

I haven't quite stepped into the role yet, but I'm pretty sure you have total freedom when it comes to picking the flavors...
That said, looking at about 90% of the weddings in my area lately (out in the Midwest), people have been gravitating toward either Lotus or a Hershey's Cake topped with fresh fruit, something chocolatey, or most often, an Ice Wind style...
The only catch is if you're doing a tiered cake where they stack on top of each other; in that case, the pastry chef will tell you the bottom layer has to be the heaviest one, which usually means going with a rich chocolate option...
But honestly, I don't see any reason why you couldn't just pick whatever you want, and personally, I think those parfait cream cakes are delicious, though I haven't run into them in a long, long time, even though they used to be a massive hit.