Wedding cakes and desserts

What’s the deal with those Lotus and Hershey's Cake flavors?

I’m actually curious about this too 😉

vividtinker25 said: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?

silentraven18 said:I’m actually curious about this too 😉

So, I just tracked down their Facebook page, and apparently, they’ve already filled up some of the dates in one of their posts... we really need to hurry up here.
Here is their page if you want to take a look (might be useful)
https://www.facebook.com/pages/Slatk...72?ref=tn_tnmn

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?

Personally, I think I'll probably stick to hazelnut (it's a non-negotiable for me), chocolate, and maybe something fruity; those seem to be my best bets if I'm being honest.

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?

We went with a chocolate mousse, a strawberry-chocolate parfait, and a hazelnut-pistachio parfait. It was summer, so keeping it chilled made it feel almost like ice cream.🙂

Ours is gonna look like this http://www.zaslike.com/files/a8cz87inkmy4lf7or5.jpg

The top layer is standard—exactly what everyone expects—but the bottom? It’s all Malaga Punch cream. I didn't want some over-the-top, tacky mess; I wanted something sophisticated. That's why I went with this design.

Rebecca James3 said:Ours is gonna look like this http://www.zaslike.com/files/a8cz87inkmy4lf7or5.jpg

The top layer is standard—exactly what everyone expects—but the bottom? It’s all Malaga Punch cream. I didn't want some over-the-top, tacky mess; I wanted something sophisticated. That's why I went with this design.

That cake is stunning! I am absolutely loving it!

Thanks 🙂 I didn't feel like wasting my time coming up with some custom design from scratch—there are plenty of simple options online that I know won't screw it up.

Daniel Smith8 said:We went with a chocolate mousse, a strawberry-chocolate parfait, and a hazelnut-pistachio parfait. It was summer, so keeping it chilled made it feel almost like ice cream.🙂

Oak and pistachio are hands down my favorite ice cream flavors—that sounds like such a killer idea
🙏

Rebecca James3, that design you made is absolutely gorgeous 😍

Since I've been here in the US, I've noticed people go crazy for citrus flavors. Back home in the UK, I haven't tried nearly as many cakes, but it seems to me like their stuff is a bit more "heavy-duty" and creamy compared to what we see here.

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.

Well, we actually went around asking several local bakeries, and they all gave us the same answer: one kilogram—roughly two pounds—of dessert is plenty for ten people. That’s exactly what we just settled on a few days ago over at a sweet fairy tale shop; basically, two pounds covers ten guests.

Hi ladies, sorry for jumping in late, but I have a quick question regarding certifications. I know that cakes need to be certified if they're being brought in, and I assume the delivery vehicle needs one too. Does that same rule apply to cookies, or is there some leeway to bring in something homemade? : ) My family from the Midwest is really pushing for those baked goods... : )

From what I understand, most restaurants and banquet halls won't let you bring in outside cakes or desserts unless they have some kind of official certification. They’re just being super careful about avoiding any potential food poisoning lawsuits.
You can always just ask ahead of time where the wedding is being held and check if they'll allow it.

silvermarlin7 said:From what I understand, most restaurants and banquet halls won't let you bring in outside cakes or desserts unless they have some kind of official certification. They’re just being super careful about avoiding any potential food poisoning lawsuits.
You can always just ask ahead of time where the wedding is being held and check if they'll allow it.

Thanks, though I suspect they probably won't allow it. 🙂Actually, no, we'll just handle this at home... heheh

Hey everyone, does anyone have any recent experiences with Absum cakes? I'd love to hear what you all think.

Thomas Wilson16 said:Hey everyone, does anyone have any recent experiences with Absum cakes? I'd love to hear what you all think.

There’s a wedding expo happening at West Gate this weekend, so I assume they'll be there. If you're around, maybe swing by and try their treats.🙂

So, I was at the arena last weekend and gave it a shot. I'm just wondering, though—has anyone actually hired them lately? Are they reliable when it comes to sticking to their word?

Thomas Wilson16 said:So, I was at the arena last weekend and gave it a shot. I'm just wondering, though—has anyone actually hired them lately? Are they reliable when it comes to sticking to their word?

We’ve been to a few weddings where they did the catering, and everyone seemed happy with the desserts.

Thomas Wilson16 said:So, I was at the arena last weekend and gave it a shot. I'm just wondering, though—has anyone actually hired them lately? Are they reliable when it comes to sticking to their word?

We ended up trying them out at the trade show and bought some for the house, so we’ll probably stick with them... though I suppose I'm also not entirely sure how they handle their contracts.

Thanks, everyone! :-) I'm going to give those creamy cakes—well, more like a whole cake—another shot this Saturday. If everything turns out alright, we’re definitely buying it!

Has anyone here actually ordered cakes from Andrew before?