Wedding cakes and desserts

Mark Kelly4 said:Where on earth are you planning to pick up that Ticino dough? I’ve been dying to get my hands on some, but I haven't a clue where to look.🤣

I have a catalog from Mašnice-misl... they're located over in gornji Stupnik, near that Target. You can just order it through the mail if you want. If you'd like, I can send you their phone number. I've actually placed orders with them before... though you could always just drive down there in person.🙂

I have a catalog from Mašnice-misl... they're located over in gornji Stupnik, near that Target. You can just order it through the mail if you want. If you'd like, I can send you their phone number. I've actually placed orders with them before... though you could always just drive down there in person.🙂

I have a catalog from Mašnice-misl... they're located over in gornji Stupnik, near that Target. You can just order it through the mail if you want. If you'd like, I can send you their phone number. I've actually placed orders with them before... though you could always just drive down there in person.🙂
I have a catalog from Mašnice-misl—they're located in Upper Stupnik, near a Walmart. You can order by mail, or if you want, I can send you their number. I've ordered from them before. You could always drop by in person, too.🙂

Since I'm out here in the vineyard, I doubt an in-person trip is happening 😁. I think I have one of those little catalogs lying around somewhere—you know, the ones filled with every baking gadget imaginable?

Honey, you're 79 now, so listen to me when you finally make it out to Indianapolis, you absolutely have to stop by Super. There’s this little specialty shop there that does all sorts of wedding supplies, and I was thinking—maybe you could ask them if they carry that Fondant icing? I’m pretty sure they should have it in stock, but even if they don't, you can just have them order it from their main warehouse over in Columbus since that’s where their big flagship store and bakery are located. You could actually order whole cakes or fancy pastries through them too; I remember seeing this one absolutely stunning cake made with fondant at a local craft fair that they had put together, and it looked just incredible...

Yeah, that's the Visa company based out of VA—they also have that other one, Freehouse, over in VA too. Apparently, they're the biggest and most affordable option, and they carry everything you'd need for a wedding. A friend from the VA area mentioned them to me, so I think I'll head over there in a few days just to see how their prices stack up against the rest.

Here is a link featuring plenty of cake options: http://www.frugalbride.com/weddingcakes.html

Olivia Cooper3 said:Yeah, that's the Visa company based out of VA—they also have that other one, Freehouse, over in VA too. Apparently, they're the biggest and most affordable option, and they carry everything you'd need for a wedding. A friend from the VA area mentioned them to me, so I think I'll head over there in a few days just to see how their prices stack up against the rest.

Please, let me know what the prices look like over there!

I personally handled an order for about 130 kg of pastries plus a massive cake designed to feed roughly 300 guests—that included all the individual favor boxes, serving trays, and table settings—bringing the grand total to $7,300.😬

Hey ladies, any of you from the West Coast who could recommend a bakery capable of recreating something based on a photo? I honestly have no idea where to start.😕 😕

Mark Kelly4 said:Please, let me know what the prices look like over there!

No way, girl—I'll probably be heading there this weekend anyway, so I'll just take some notes and give you a full report.😘

Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

crimsoncrane12 said:Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

Wait, you're an allergy sufferer regarding chocolate??? Do you mean you just don't like it, or are we talking a legit medical allergy?
Man, lucky you.😬 If I were allergic to that damn chocolate, maybe I wouldn't be sweating my life away at the gym trying to drop these extra few pounds!😛

Maybe try a dessert like tiramisu (I think that's safe, though I can't be totally sure😁 ) or maybe something with hazelnuts instead of walnuts... honestly, I'm running out of ideas for what to suggest to you.🤔

My husband was really leaning toward a fruit cake, but after hearing about the texture issues, there is absolutely no way. It’s going to be chocolate. My house, my rules!🙂

Arthur Ramirez4 said:Wait, you're an allergy sufferer regarding chocolate??? Do you mean you just don't like it, or are we talking a legit medical allergy?
Man, lucky you.😬 If I were allergic to that damn chocolate, maybe I wouldn't be sweating my life away at the gym trying to drop these extra few pounds!😛

Maybe try a dessert like tiramisu (I think that's safe, though I can't be totally sure😁 ) or maybe something with hazelnuts instead of walnuts... honestly, I'm running out of ideas for what to suggest to you.🤔

My husband was really leaning toward a fruit cake, but after hearing about the texture issues, there is absolutely no way. It’s going to be chocolate. My house, my rules!🙂

I am legitimately an allergy sufferer when it comes to walnuts, chocolate, and anything chocolate-related (cocoa, chips, white chocolate...), I get a rash even from the tiny bit they put on top of a latte.
Dessert is OK, but I have no idea how that would work in a cake.
Plus, I can't stand hazelnuts, and I hate chestnuts too.

So, what's the move now?

crimsoncrane12 said:I am legitimately an allergy sufferer when it comes to walnuts, chocolate, and anything chocolate-related (cocoa, chips, white chocolate...), I get a rash even from the tiny bit they put on top of a latte.
Dessert is OK, but I have no idea how that would work in a cake.
Plus, I can't stand hazelnuts, and I hate chestnuts too.

So, what's the move now?

Man, that really does sound like a tough spot to be in! If I can think of any ideas, I'll definitely post them here, but hopefully some of the other girls can jump in with some suggestions too!🙂

crimsoncrane12 said:Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

Maybe try making a Black Forest style cake using plain sponge—skip the cocoa and just crumble some cookies into the batter.🙂

crimsoncrane12, might I suggest considering an order for an ice cream cake made specifically from varieties that you can actually enjoy?

crimsoncrane12 said:Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

Fruit only looks messy if the cake is poorly made—period. I've been to at least ten summer weddings where the cakes were fruit-centered, and you wouldn't have known it by looking at them.👍 ... so, don't let one pessimistic comment sway you; just head to your chosen bakery and get your questions answered once and for all.😬

Sam Kim12 said:Fruit only looks messy if the cake is poorly made—period. I've been to at least ten summer weddings where the cakes were fruit-centered, and you wouldn't have known it by looking at them.👍 ... so, don't let one pessimistic comment sway you; just head to your chosen bakery and get your questions answered once and for all.😬

I definitely agree with what Sam Kim12 said. Besides, even I've made fruit desserts before and they never cracked, and I'm certainly no expert or professional pastry chef.

So, I went ahead and put down a deposit yesterday for a cake over at Whole Foods in Chicago.
A cake for 250 people is going to set me back $467,
which is just wild. I decided to go with tiered layers—I think there are about 9 individual cakes total—with all sorts of different flavors, mostly keeping things on the lighter side...
The lady working there actually talked me into ditching the standard fruit sponge with cream and just doing a vanilla parfait with fruit instead!
It’s going to be covered in marzipan with red decorations on the outside.

jadeeagle36 said:So, I went ahead and put down a deposit yesterday for a cake over at Whole Foods in Chicago.
A cake for 250 people is going to set me back $467,
which is just wild. I decided to go with tiered layers—I think there are about 9 individual cakes total—with all sorts of different flavors, mostly keeping things on the lighter side...
The lady working there actually talked me into ditching the standard fruit sponge with cream and just doing a vanilla parfait with fruit instead!
It’s going to be covered in marzipan with red decorations on the outside.

Please, just watch the finish on that cake... if they try to use fondant instead of actual marzipan, it’s going to look terrible—trust me on this.😢....... I learned that the hard way.👎

So, what’s actually better then, the chocolate ganache or the marzipan?😕 Personally, I’m leaning towards something with rich chocolate or maybe even a smooth vanilla parfait!

So, what exactly was the letdown for you???