#681 ·
Dennis Hill70, I suspect you are referring to that particular "unreliable" crowd... we have already discussed that subject at great length, if you would be so kind as to review our previous correspondence from a few pages back 😉
Wedding cakes and desserts
Started by gentlefalcon39 · · 👁 55 views · 6.4K replies
#682 ·
We usually pick up our cake in Madison (that's where I call home), and for a crowd of about 250 people, we’re looking at a price tag of roughly $233. However, I’ve heard—and actually confirmed myself—that there’s this bakery group out of Indianapolis that handles all sorts of pastries and cakes, and they’ll deliver them anywhere in the US free of charge.👍
As for that dark chocolate, honestly, it looks downright ominous to me!!!
As for that dark chocolate, honestly, it looks downright ominous to me!!!
#683 ·
northernhawk87 said:Dennis Hill70, I suspect you are referring to that particular "unreliable" crowd... we have already discussed that subject at great length, if you would be so kind as to review our previous correspondence from a few pages back 😉
I mean, if the bakeries aren't using it, why bother making those cakes? Okay, fine, I read up on what it actually is! But honestly, fondant is just plain tasteless. To me, a cake needs to actually look like something, not just taste good. I don't get why they don't just make a version of fondant that actually tastes decent. 🙂))))))
If the bakeries aren't using it, why bother making those cakes?
#684 ·
Around here, most people just hire local home bakers for their wedding cakes and desserts. We don't really have many high-end commercial bakeries offering full service...
Now I'm starting to worry about ordering a fancy, glazed cake from someone working out of their own kitchen. Is it even possible to get that level of perfection? Perhaps we'll just play it safe with a chocolate glaze. If I accent it with orange blossoms—my wedding colors—it shouldn't look too somber. Can one truly negotiate for exactly what they envision? I've considered simply ordering the cake from a professional bakery and letting a local lady handle the cookies, provided they taste homemade...
Now I'm starting to worry about ordering a fancy, glazed cake from someone working out of their own kitchen. Is it even possible to get that level of perfection? Perhaps we'll just play it safe with a chocolate glaze. If I accent it with orange blossoms—my wedding colors—it shouldn't look too somber. Can one truly negotiate for exactly what they envision? I've considered simply ordering the cake from a professional bakery and letting a local lady handle the cookies, provided they taste homemade...
#685 ·
Dennis Hill70 said:I mean, if the bakeries aren't using it, why bother making those cakes? Okay, fine, I read up on what it actually is! But honestly, fondant is just plain tasteless. To me, a cake needs to actually look like something, not just taste good. I don't get why they don't just make a version of fondant that actually tastes decent. 🙂))))))
If the bakeries aren't using it, why bother making those cakes?
They definitely have it.😉 ........ It’s essentially just a dense, compact mass—think along the lines of heavy dough—that can be dyed any color you want. For all intents and purposes, it lacks any actual flavor or aroma, though they can always pump in some artificial flavorings if they feel like it.😉
#686 ·
Sam Kim12 said:They definitely have it.😉 ........ It’s essentially just a dense, compact mass—think along the lines of heavy dough—that can be dyed any color you want. For all intents and purposes, it lacks any actual flavor or aroma, though they can always pump in some artificial flavorings if they feel like it.😉
Ladies, for those of you who’ve already tied the knot—I need some help here. What should I go with: whipped cream or Ticino? 🙏
#687 ·
I would personally opt for the fondant 🥳 It tends to be much cleaner and more polished looking—assuming they actually have the skill to pull it off, of course—and lacks that overwhelming sweetness. To be quite honest, I’ve never been a fan of buttercream; I just don't find those textures nearly as aesthetically pleasing as the look you get with a smooth finish. If I were forced to make a choice between buttercream and fondant, I think I would definitely lean toward the fondant instead.
#688 ·
Dennis Hill70 said:Ladies, for those of you who’ve already tied the knot—I need some help here. What should I go with: whipped cream or Ticino? 🙏
Honestly, it all comes down to the specific color palette and the overall design of the cake—and frankly, you’re better off just grilling the bakery where you're ordering it. They’re the ones actually doing the work, after all, so they'll give you the real scoop once they hear what you're aiming for.🙂
#689 ·
Chloe Miller2 said:Around here, most people just hire local home bakers for their wedding cakes and desserts. We don't really have many high-end commercial bakeries offering full service...
Now I'm starting to worry about ordering a fancy, glazed cake from someone working out of their own kitchen. Is it even possible to get that level of perfection? Perhaps we'll just play it safe with a chocolate glaze. If I accent it with orange blossoms—my wedding colors—it shouldn't look too somber. Can one truly negotiate for exactly what they envision? I've considered simply ordering the cake from a professional bakery and letting a local lady handle the cookies, provided they taste homemade...
We’ve settled on a plan where one woman handles the cookies, while we order the actual cake from a proper bakery. We were also eyeing a chocolate glaze, though we haven't quite decided between white or dark. My fiancé is worried that a dark chocolate finish might make the whole dessert look a bit gloomy. Honestly, I can't say I have much more clarity on the matter than he does!
#690 ·
Sam Kim12 said:Honestly, it all comes down to the specific color palette and the overall design of the cake—and frankly, you’re better off just grilling the bakery where you're ordering it. They’re the ones actually doing the work, after all, so they'll give you the real scoop once they hear what you're aiming for.🙂
Look, my wife told me she could whip it up herself, but honestly, she doesn't think it'll turn out great. Plus, that whipped cream cake she sent me a photo of? It's just not my style. Didn't yours have some kind of glaze on it, Sam Kim12?
#691 ·
Dennis Hill70 said:Look, my wife told me she could whip it up herself, but honestly, she doesn't think it'll turn out great. Plus, that whipped cream cake she sent me a photo of? It's just not my style. Didn't yours have some kind of glaze on it, Sam Kim12?
"Not great" 😕 is an understatement—condensed milk has zero flavor profile on its own, unless she’s actually talking about marzipan, which is one of those things people either obsess over or absolutely despise (personally, I think it's divine)
Mine was made with a condensed milk frosting😉
#692 ·
Hey everyone! I’m on the hunt for someone who makes killer cookies around the coastal areas—I've already got my cake situation sorted, but the cookie part of the menu is still a total mystery to me. I heard a rumor about this one lady over in the suburbs of San Diego who does amazing work, but does anyone actually have experience with her? Or better yet, does anyone have a go-to recommendation for someone else?
#693 ·
I spotted this white cake in an old issue of Wedding magazine, decorated with little yellow and white butterflies. It looked fantastic, though I think I’d personally go with white and green butterflies instead... The ad was from Horak, but unfortunately, I can't seem to find any photos of it online.
#694 ·
Tea23;7789057 said:We get our cake in Madison (where I live), and for 250 guests, it costs about $233. However, I've heard—and even confirmed—that there’s a bakery from Cincinnati that does amazing cakes and offers free delivery anywhere in the US.👍
Bond?
#695 ·
Bryan Harris59 said:We usually pick up our cake in Madison (that's where I call home), and for a crowd of about 250 people, we’re looking at a price tag of roughly $233. However, I’ve heard—and actually confirmed myself—that there’s this bakery group out of Indianapolis that handles all sorts of pastries and cakes, and they’ll deliver them anywhere in the US free of charge.👍
As for that dark chocolate, honestly, it looks downright ominous to me!!!
delivery is $67outside of Cincinnati 😎
#698 ·
And one more chocolate one for the road
As for those crunchy praline cakes? Honestly, I haven't got a clue where to find them here in Chicago...
As for those crunchy praline cakes? Honestly, I haven't got a clue where to find them here in Chicago...
#699 ·
That cake is absolutely stunning. I am obsessed with those satin ribbons they use for decoration—they just add such a classy touch. We actually considered using fondant for ours, but I honestly had no clue if the flavor was going to be hit or miss. Now you’ve got me second-guessing everything 🙄 we might just pivot to white chocolate instead. I have a huge soft spot for those cakes decorated with butterflies, though I don't think ours will go quite that route. I would love to use some fresh roses as a garnish, but my husband is totally freaked out by the idea of bugs crawling on them or some hidden pesticides getting onto the food. I keep trying to gently suggest that we could just place them on a layer of clear cellophane so they don't actually touch the cake. Maybe if I play my cards right, I can finally talk him into it 🙂
#700 ·
velvetjackal752 said:That cake is absolutely stunning. I am obsessed with those satin ribbons they use for decoration—they just add such a classy touch. We actually considered using fondant for ours, but I honestly had no clue if the flavor was going to be hit or miss. Now you’ve got me second-guessing everything 🙄 we might just pivot to white chocolate instead. I have a huge soft spot for those cakes decorated with butterflies, though I don't think ours will go quite that route. I would love to use some fresh roses as a garnish, but my husband is totally freaked out by the idea of bugs crawling on them or some hidden pesticides getting onto the food. I keep trying to gently suggest that we could just place them on a layer of clear cellophane so they don't actually touch the cake. Maybe if I play my cards right, I can finally talk him into it 🙂
Regarding white chocolate, I've been told by several local bakeries that it just isn't as "flexible" as dark chocolate. It's highly probable that a glaze made from it will crack in certain spots.
I saw this firsthand at a bakery in Cleveland when the clerk pulled a birthday cake out of the cooler that was entirely coated in white chocolate, and the icing was already splitting apart!
So, proceed with caution if you choose white chocolate.
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