Wedding cakes and desserts

copperraven39 said: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?

I'm thinking of things like chocolate fudge brownies, Raffaello coconut bites, rum balls, maybe some lemon bars—though people always argue over those--figaro wafers, various sliced dessert bars, those little biscuit-and-cream sandwich cookies, walnut crescents, or just endless combinations of shortbread and different colored frostings...🤣 , then there's the assorted deli-style sweets and cream puffs...
My mind's going blank now...🙂

copperraven39 said: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?

I honestly don't know all the specific names, but at the last wedding I went to out in the Midwest, about 90% of everything was made with walnuts. And since I'm allergic... 😢 I mean, it's the kind of allergy where it gets hard to breathe, so I just had to sit there and watch everyone else eat while trying to stay safe 😠
...

Linda Adams8 said:I'm thinking of things like chocolate fudge brownies, Raffaello coconut bites, rum balls, maybe some lemon bars—though people always argue over those--figaro wafers, various sliced dessert bars, those little biscuit-and-cream sandwich cookies, walnut crescents, or just endless combinations of shortbread and different colored frostings...🤣 , then there's the assorted deli-style sweets and cream puffs...
My mind's going blank now...🙂

all of that, plus some classic sugar cookies 🙂

We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.

Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕

Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!

Bryan Harris59 said:We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.

Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕

Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!

Well, it wouldn't really be black, more like a deep brown. I've seen a few chocolate ones that looked absolutely incredible, and besides, you've always got white chocolate as an option.😍

Bryan Harris59 said:We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.

Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕

Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!

I actually find fondant fine. It has a texture somewhat similar to whipped cream.

Ours is going to be white with whipped cream frosting, and we're planning to wrap real, candied orchids all the way up through all five or six floors. Since they'll be coated in sugar, there shouldn't be any issue with them tasting bitter.

Bryan Harris59 said:We’ve officially made the call to steer clear of fondant for our cake. Don't get me wrong, it looks absolutely stunning and you can sculpt just about anything with it, but let’s be honest—it tastes like sweetened Play-Doh. I’d much rather serve a cake that actually tastes delicious, even if it isn't a visual masterpiece, than have something that looks like a work of art but leaves everyone disappointed after the first bite. That’s just my philosophy, anyway.

Regarding the idea of using real flowers as decoration, I have this nagging worry that actual blooms might bleed their juices into the frosting—you know, that bitter sap that leaks out once you start cutting into them. Perhaps the trick would be to just tuck the flowers on a few minutes before serving? Though, then again, maybe I'm overthinking it and they don't even leave a trace. 😕

Personally, I’m leaning toward a rich chocolate cake for the wedding reception, but just imagine if we went with a jet-black wedding cake instead?! Good grief!

Honestly, who cares if it’s brown? There are some really gorgeous ones out there, and they look absolutely delicious 🙂

A dark chocolate or jet-black cake can look incredibly high-end and stunning if you nail the decorations... Picture this: a rich, deep brown chocolate cake paired with a single, delicate lavender orchid. It’s killer. :-) Honestly, it all just comes down to whether that cake color matches your wedding palette. That's the whole game.

http://img260.imageshack.us/img260/3755/dsc00585ar3.jpg

That's your blueprint. Just swap out the flower if you aren't feeling that specific vibe.

or

http://www.maisiefantaisie.co.uk/cak...eddingcake.jpg

or

Here are a few more:

Taylor Swift and copperraven39 those cakes look absolutely incredible! Honestly, I think I’m going to end up grabbing the chocolate one myself, because just looking at them has me craving something sweet. Yum!🙂

I’ll take an entire box of those orange blossom chocolates myself...🙂

I’m leaning towards using fondant—I tried it myself and it isn’t bad at all, actually kind of subtly sweet... 🤣 I can be a bit picky, but
you just can't get those clean, sharp lines without fondant. 😕 I’m still torn between using real rose petals or marzipan roses, especially now that someone brought up the bitterness factor...
Maybe dipping the cut part of the flower into caramel could work? It would create a coating around the stem once it sets... But then again, I'm sure all those pro pastry chefs at Magnolia Bakery already know all those tricks.

These chocolate cakes look incredible! We’ll most likely be going with a chocolate one ourselves. I’m not sure if it’s too early to start asking questions about cake orders (or even putting down a deposit) since the wedding isn't until November 10th?
I heard there's an amazing bakery over in Cherry Hill, but their prices seem a bit steep... Does anyone here have any insight on what they typically charge? For instance, what would a cake for roughly 150 guests run me?

http://img237.imageshack.us/img237/4230/choc2001sn4.jpg
Take a look at this cake...

Oh, let me think if I missed anything else... does anyone happen to have the exact dimensions for the cake? Like, you know, the length, height, width, all that good stuff?

copperraven39 said:Oh, let me think if I missed anything else... does anyone happen to have the exact dimensions for the cake? Like, you know, the length, height, width, all that good stuff?

Ultimately, the size of the cake depends entirely on your guest count—specifically how many slices you need—and, of course, the specific shape you're aiming for.
Once you factor all those variables in, you arrive at the final dimensions...

Hey, roughly how many tiers should I get for a cake serving about 100 people? If you have an example photo, please share. Thanks 😘