Wedding cakes and desserts

Patrick Williams26 said:The wedding is over, so now I’m sitting here sorting through my thoughts, weighing the wins against the fails.

One of the absolute highlights was the selection of pastries and the cake from Honey Corner in Jastrebarsko.
What Barbara does is top-tier. 🙏 The butter, the high-quality chocolate, the decorating—she even made these adorable little bride and groom figurines. Honestly, I’m at a loss for words to describe how happy both we and our guests were.
The feedback on the sweets was basically just that people hadn't tasted anything better in years. 😁

I negotiated the price $20 based on weight (with a bulk discount), and the cake came out to $4.00 per slice. The pastries were perfectly sliced and arranged, the cake arrived just before midnight perfectly chilled, and they even threw in some sprinkles for free. 😁
I don't say this lightly because I'm usually pretty picky about desserts, but I was genuinely thrilled. ☕

We almost went with Vincek from Dug Resa instead—they seemed amazing at the local fair, but when we ordered a few pounds to test them out, it was a total disaster. It was all pudding and margarine, and the peaches were soaked in some heavy syrup. To make matters worse, their communication was clumsy and confusing. When you consider those were meant to be the "samples," how can you trust them? 🙄

How many pounds did you end up getting?

Gerald Vaughn43 said:How many pounds did you end up getting?

Everything combined—between the wedding itself and all the pre- and post-party madness—it was over 90 pounds.

I’ve gotta give a massive shout-out and a huge recommendation to the Sweet magic cakes from that spot over near the outskirts of the suburbs. Seriously, they are freaking delicious! 🙂
We ended up getting a chocolate mix platter—which went for $27/lb—plus a giant cake $600 (we had 200 guests, but you always want more cake than people, right?) spread across three floors plus an extra slice or two. The varieties were killer: four different types of chocolate, strawberry with mascarpone cream, and a Kinder style—that one had yellow cream, chocolate hazelnut, and meringue crust
It was all decked out with whipped cream and flowers (I actually sent the flowers myself), and honestly, it looked even better than what I had pictured in my head.
They have a Facebook page you can check out, and working with the owner is a total breeze—super easy to coordinate everything.
Just a heads up though, I reached out about 6 months in advance to get it sorted.

Anthony Perez10 said:The desserts were homemade since we held the reception at a local community center rather than a fancy restaurant. I actually ordered the cake from a bakery in a suburb of Chicago, but they completely failed to deliver it. A stroke of luck, however, was that the maid of honor ordered a surprise cake from a local shop in the suburbs, so we at least had something to cut. Since the cake was prepaid, I couldn't help but wonder if the girl just tossed the order in the trash or lost it instead of passing it to the kitchen. Just a few months ago, I heard that this same bakery pulled the exact same stunt with someone else and missed a delivery too. To be fair, they did refund the money after three days, but that doesn't exactly take the bitterness out of the experience.

Oh my goodness, I am so sorry to hear that! That sounds absolutely awful. Isn't it unbelievable how unprofessional some people can be?👎 I really hope you weren't too stressed out by it all...

On my end, I have to give a massive shout-out to the sweets and cake we got from a boutique bakery in downtown Chicago... they partner with our caterer (Matis), so everything was bundled into the price. The dessert spread was incredible: we had traditional pastries, honey pie, cookies, macarons, mousse cups, profiteroles, fruit baskets, and pralines. As for the cake, it was a fusion of white chocolate mousse and Ferrero Rocher flavors—everyone got a bit of both—and it was divine! It was incomparable to those standard wedding cakes you usually see. Honestly, that Ferrero flavor might be the best cake I've ever had in my life. For chocolate lovers like us, it was pure perfection.😍

Hey everyone! 🎉
I was wondering if anyone here has gone with Vincek for their wedding cake and dessert spread? I’d love to hear some honest reviews.
Everything I’ve personally tried from them has been absolutely killer... 👏 so we're seriously considering getting the wedding cake there. My only hesitation is figuring out the logistics for the individual pastries—does anyone know what they usually charge per pound for those?

Greetings—I am looking for some insight here. Does anyone actually have firsthand experience with the cakes or wedding desserts coming out of the North Wind area, specifically that small town in rural America?

Jeffrey Brooks4 said:Hey everyone! 🎉
I was wondering if anyone here has gone with Vincek for their wedding cake and dessert spread? I’d love to hear some honest reviews.
Everything I’ve personally tried from them has been absolutely killer... 👏 so we're seriously considering getting the wedding cake there. My only hesitation is figuring out the logistics for the individual pastries—does anyone know what they usually charge per pound for those?

We went with their wedding cake and it was incredible. 🙂

Pastries usually run about $100-$37 per pound. We actually skipped them and went with a lady the restaurant recommended instead. Honestly? Huge mistake. The desserts were bone dry...

Based on some glowing recommendations we picked up here on the forum, we decided to order a variety of pastries and a custom cake from the Glembay bakery in a small town in rural America—and honestly, we couldn't be happier with the choice. Dealing with the manager was an absolute breeze; she was incredibly accommodating and worked with us to make sure every single detail of our request was met perfectly. As for the food itself? Absolutely divine. The Ferrero Rocher treats, in particular, were a standout—they had that exact same rich aroma and flavor profile you’d expect from the real thing. Despite the drive being a bit of a winding, hilly trek to get to the shop, everything arrived right on schedule and in pristine condition. 😁I can't recommend them enough!

I'm seriously weighing whether we should just go all out with a massive dessert table and call it a day, but honestly, a bunch of people have been telling me that we really need to spread the sweets out across multiple tables if we want things to work. What do you guys think based on what you've seen at parties before?

brightmaker12 said:I honestly think you should try some
Hadun candy.

Not them. There are far more reasons than just one. I've heard they treat interns absolutely terribly.

Chris Barnes22 said:I'm seriously weighing whether we should just go all out with a massive dessert table and call it a day, but honestly, a bunch of people have been telling me that we really need to spread the sweets out across multiple tables if we want things to work. What do you guys think based on what you've seen at parties before?

Personally, I am not a fan of the dessert table concept, even though I hear it's becoming a major trend lately.
As I have already mentioned elsewhere, I attended a wedding that utilized a dedicated dessert station.

First off, once we sat down and realized there were no sweets at our places, everyone noticed. People are accustomed to having them; they expect the option to reach for something sweet at any given moment.
The moment it was announced that the treats were located at a specific station, a crowd formed instantly.
I was among the last to reach the table, and it was obvious a horde had already swept through it. The visually appealing pieces were gone, and frankly, it wasn't particularly appetizing to choose from a spread where you have no idea whose hands have been all over the food.

Hey there,
Does anyone happen to know the best way to get those textured ridges on a cake, kind of like what you see in this link here

Is that something you achieve just by using a spatula?
Thanks!

Jesse Mitchell6, we were actually supposed to smooth out those uneven edges on our cake too. They told us whipped cream was the way to go, but since we're wrapping up a six-month stretch, we’ve decided to just go with fondant instead.

So, ladies, who do you recommend for cakes and pastries in the Indianapolis area or nearby??

Amy Evans64 said:Jesse Mitchell6, we were actually supposed to smooth out those uneven edges on our cake too. They told us whipped cream was the way to go, but since we're wrapping up a six-month stretch, we’ve decided to just go with fondant instead.

So, ladies, who do you recommend for cakes and pastries in the Indianapolis area or nearby??

I know for a fact that you use putty to get that done, but what kind of tool are we actually talking about here? Are you going to use an angle spatula or something else entirely?

Boutique pastry and cake shop from Washington, D.C. Stay away from them! They scammed us and are still acting like they have no idea what happened. We ordered a chocolate cake and a North Wind, but instead, we got a pathetic parfait cake and some other nonsense.
They had the cakes we actually requested displayed on the stand, but the large ones being sliced in the restaurant were the wrong ones entirely. Everything fell apart when the servers failed to give us and the groomsmen the cakes from the display, serving us those random substitutes instead.
When we went to pay after the wedding, they played dumb and acted like they didn't know what we were talking about. Then they tried to spin a story that they were doing us a favor by throwing in an extra cake for free—as if they were being generous by giving us an extra $50 worth of stuff. Of course, they still charged us the full price for the more expensive items we originally ordered.

In the end, we found out we weren't the only ones they screwed over. Just stay far away from them!

Hey everyone, just scrolled through the last few pages but came up empty... Even though this is mostly about wedding cakes, I’m hoping someone can help—I've been Googling for hours with zero luck. My sister's having her 24th bachelorette party in Washington, D.C. (I'm stuck down in Miami, so I have to handle all the ordering online), and I need a cake ready for about 25 people. The theme is pin up, so the decorations really need to hit that vibe. The only thing I found that uses that specific frosting—whatever it's called, don't kill me—is a bakery called Horak. Anyone know if they're actually any good? Or does anyone have other suggestions? The look and the decor are the priority here, though obviously, I want it to taste decent too. Thanks a bunch...

ruggedraven2 said:Hey everyone, just scrolled through the last few pages but came up empty... Even though this is mostly about wedding cakes, I’m hoping someone can help—I've been Googling for hours with zero luck. My sister's having her 24th bachelorette party in Washington, D.C. (I'm stuck down in Miami, so I have to handle all the ordering online), and I need a cake ready for about 25 people. The theme is pin up, so the decorations really need to hit that vibe. The only thing I found that uses that specific frosting—whatever it's called, don't kill me—is a bakery called Horak. Anyone know if they're actually any good? Or does anyone have other suggestions? The look and the decor are the priority here, though obviously, I want it to taste decent too. Thanks a bunch...

You should also check out Cleveland and Sugarland. 🙂

You really need to watch out there. Honestly, just stay away from the bakery in Columbus at Sugarland when you're looking to order a cake. I ordered one that was agreed upon down to the last detail, but what showed up was an absolute disaster...

How should I calculate the cookie order?
There are 25 of us attending the wedding, but I also want enough leftovers to pass out to people we didn't invite.

Can a kilogram be split into two separate packages, or does it always come as one single unit?
If you know what I mean.
For instance, I have some guys at work who aren't really into sweets, and I’d feel awkward handing them a full kilogram of cookies knowing they'll just throw them away—and wasting food is a shame 🙂. Do half-kilogram packs exist?

I'm asking because I haven't sat down with my aunt, the pastry chef, yet, but I'd like to be somewhat informed beforehand. 😉

dustysurfer3 said:How should I calculate the cookie order?
There are 25 of us attending the wedding, but I also want enough leftovers to pass out to people we didn't invite.

Can a kilogram be split into two separate packages, or does it always come as one single unit?
If you know what I mean.
For instance, I have some guys at work who aren't really into sweets, and I’d feel awkward handing them a full kilogram of cookies knowing they'll just throw them away—and wasting food is a shame 🙂. Do half-kilogram packs exist?

I'm asking because I haven't sat down with my aunt, the pastry chef, yet, but I'd like to be somewhat informed beforehand. 😉

From what I've heard, bakers usually count on about 15 ounces per person—though apparently even that is overkill. I'm planning on doing 10 ounces per person and then just rounding the total up.