Wedding cakes and desserts

jadeeagle36 said:So, what exactly was the letdown for you???

Good grief... what can I even say? When I saw that cake, my eyes actually welled up—I nearly walked out of the venue in pure frustration😢. It was a disaster; nothing like the photo I provided. The edges were so unstable it looked like the whole thing was going to slide right off onto the floor😲. Honestly, the aesthetic was a zero—it looked like a bunch of toddlers playing with Play-Doh😠. However—and this is the one silver lining—the flavor of the cake and the pastries was absolutely divine😉.

Arthur Ramirez4: Nowadays, 99% of cakes are made with fondant because it’s much more pliable, it’s neutral in taste, and since it comes in white, it’s incredibly easy to dye. Marzipan, on the other hand, has that yellowish tint that makes coloring it a nightmare, plus it has a distinct flavor profile that isn't for everyone—not to mention it's just much harder to work with.😉

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.

What about something like a coconut Raffaello-style cake?

Hey,
I’m really hoping they stick to what we talked about and actually make me that marzipan glaze, because the cake is supposed to be this specific yellowish color...
Anyway, I absolutely live for marzipan.

Sam Kim12 said:Good grief... what can I even say? When I saw that cake, my eyes actually welled up—I nearly walked out of the venue in pure frustration😢. It was a disaster; nothing like the photo I provided. The edges were so unstable it looked like the whole thing was going to slide right off onto the floor😲. Honestly, the aesthetic was a zero—it looked like a bunch of toddlers playing with Play-Doh😠. However—and this is the one silver lining—the flavor of the cake and the pastries was absolutely divine😉.

Arthur Ramirez4: Nowadays, 99% of cakes are made with fondant because it’s much more pliable, it’s neutral in taste, and since it comes in white, it’s incredibly easy to dye. Marzipan, on the other hand, has that yellowish tint that makes coloring it a nightmare, plus it has a distinct flavor profile that isn't for everyone—not to mention it's just much harder to work with.😉

Can you even believe this... so one of our friends made this cake for a 3rd birthday party, but then the clients had the nerve to demand it be a 7-tier cake instead—like, seriously, can you imagine that level of crazy?... 😲 Yeah, she’s definitely gonna be working—but don't you worry, I’m gonna give her a little heads-up first... just to make sure we're on the same page... 😈 .
Yeah, she told me the exact same thing—that I’ve gotta order the Ticino mass and that I can basically dye it any color my heart desires... but man, is that stuff actually pure white to begin with? I'm planning on tinting mine to an Ivory shade... 😁

I’ve gotta admit, I am absolutely obsessed with marzipan myself, but I have to be realistic here because I know quite a few people on my guest list aren't really fans. Plus, my partner isn't a big fan either! So, at the end of the day, we’re definitely going to have to stick with fondant.🙂

Zachary Gray35 said:Never had them on their own, but I grabbed some recently at a party. They were a mix of Meli and Piece of Cake... honestly delicious, but I feel like they're priced pretty much the same as Meli. Such a bummer.

I'll probably just go with Piece of Cake.. I think they're around $30/lb. We bought a small batch to try... and they were awesome... they even have these chocolate ones with red pepper... mmmmmm.

A lot of people we know have said they're great.

copperraven39 said:Can you even believe this... so one of our friends made this cake for a 3rd birthday party, but then the clients had the nerve to demand it be a 7-tier cake instead—like, seriously, can you imagine that level of crazy?... 😲 Yeah, she’s definitely gonna be working—but don't you worry, I’m gonna give her a little heads-up first... just to make sure we're on the same page... 😈 .
Yeah, she told me the exact same thing—that I’ve gotta order the Ticino mass and that I can basically dye it any color my heart desires... but man, is that stuff actually pure white to begin with? I'm planning on tinting mine to an Ivory shade... 😁

She’s always got a couple of buckets sitting there—it's honestly getting ridiculous.😬
That mass—it’s completely white, like fresh snow.😉 The coloring process can actually turn out quite beautifully—I mean, I once had a cat that was Ivory, and as far as the actual shade goes, it turned out absolutely stunning—but the texture and finish? Not so much. It just didn't look right.👎 )

Sam Kim12 said:She’s always got a couple of buckets sitting there—it's honestly getting ridiculous.😬
That mass—it’s completely white, like fresh snow.😉 The coloring process can actually turn out quite beautifully—I mean, I once had a cat that was Ivory, and as far as the actual shade goes, it turned out absolutely stunning—but the texture and finish? Not so much. It just didn't look right.👎 )

oh crap! 😢 . can you tell from your photos?

copperraven39 said:oh crap! 😢 . can you tell from your photos?

I don't think it's even in the gallery—which, honestly, makes me wonder why...😂 😂 😂 ...I'll upload a shot of the actual CD along with the original photo later tonight so you can all see the difference for yourselves.🤣
Now I'm just sitting here laughing at my own stupidity.😬

Sam Kim12 said:I don't think it's even in the gallery—which, honestly, makes me wonder why...😂 😂 😂 ...I'll upload a shot of the actual CD along with the original photo later tonight so you can all see the difference for yourselves.🤣
Now I'm just sitting here laughing at my own stupidity.😬

I think I saw your cake in some photos—it had all those different colors and looked like a stack of presents, was that yours?

If you ask me, it didn't look half bad. Maybe it wasn't exactly what you had in mind, but I actually thought it looked pretty cute.😘

sorry 😳 , but I’m genuinely curious here. Like, what actually happened? Did it just lose its shape or melt somehow... or maybe they were just cutting corners on the job?
Anyway, I'll be waiting for that photo tonight—I bet everyone's gonna have a field day laughing at this one. It's not even that funny, really, but honestly, I love it when someone can just poke fun at themselves 😘
...

mellowridge said:I think I saw your cake in some photos—it had all those different colors and looked like a stack of presents, was that yours?

If you ask me, it didn't look half bad. Maybe it wasn't exactly what you had in mind, but I actually thought it looked pretty cute.😘

Well, then I guess it must be in the pictures.😳
Everyone keeps telling me it turned out alright, but for my part—good grief—😁 it isn't even close to what it was supposed to be, aside from the number of tiers and the color scheme.🤣

copperraven39:The edges were totally slumped, almost like they were melting, and it was all lumpy😬 ; honestly, the whole thing just looked like it was about to collapse into a puddle.😂

Honestly, I have no clue what I would’ve even done in that moment. You guys really shouldn't have been hacking away at the cake like that—it felt more like some weird tradition from back in the rural South than an actual wedding ritual... 🤣 .

I already know my cake is going to be round and compact—no fancy stands or anything. It’ll be covered in white fondant, and I'm working with Vincek-jer's catering crew on this one... The only thing I haven't decided is whether those red roses should be real or made of marzipan.😕 What do you ladies think? Honestly, I'm fine with either option, so I'm stuck.😍
Here's a real example:
http://img46.imageshack.us/img46/6695/tortamr9.jpg

We have decided to go with live flowers, keeping everything perfectly in line with the rest of the wedding decor, though if you ask me, I find them much more beautiful... there is just something about that fresh, vibrant quality they possess...

Thanx Magg 😘
Mine look better too, but I was wondering what would happen if they just relaxed... Honestly, though, you’d probably just eat the cake immediately anyway🤣
sorry about the photo, I'm not really sure about that part...😛

I wouldn't go so far as to say the flowers will end up ruined; after all, the restaurant keeps the cake chilled, which actually creates a wonderful environment for preserving blooms, so I truly doubt anything unfortunate would occur 😉 As for the marzipan, you can simply toss it aside at the end, and perhaps someone might even be able to take the candles home if you were to provide little mini-bouquets or something similar. In any case, my vote is firmly for live flowers—they are just so much more beautiful 😉

copperraven39 said:What about something like a coconut Raffaello-style cake?

Yeah, I was thinking along those lines. I love Raffaello, but specifically the store-bought kind. Homemade versions always feel too heavy to me; they just don't hit the same way as the commercial ones.

As for ice cream cakes, has anyone actually tried making one? I've only ever had the frozen ones from places like Baskin-Robbins, and they're always great. My concern is how that would work for a wedding cake. It’s much larger, and you have to figure out where to stash it so it doesn't melt instantly.

crimsoncrane12 said:Yeah, I was thinking along those lines. I love Raffaello, but specifically the store-bought kind. Homemade versions always feel too heavy to me; they just don't hit the same way as the commercial ones.

As for ice cream cakes, has anyone actually tried making one? I've only ever had the frozen ones from places like Baskin-Robbins, and they're always great. My concern is how that would work for a wedding cake. It’s much larger, and you have to figure out where to stash it so it doesn't melt instantly.

I'm planning on having one tier be ice cream cake, so that part definitely needs to be eaten that night—by the next day, it'll probably be a puddle.😬 I'm also wondering about the melting factor, though I don't think it happens quite as instantly as people fear...

So, what kind of cookies are we talking about here—like, if you were looking at a classic American dessert platter, what's the standard lineup?