Wedding cakes and desserts

Snow White (where I'll most likely pick up a cake) is currently in Savannah.

I actually tried their pastries at Bombonetti (also in Savannah 😬).

So I finally checked out that chocolate fountain everyone’s been buzzing about... caught it over at a local Hershey's shop in Philly yesterday... hmmm... looks pretty damn tempting :-)

The dessert situation is finally sorted. A local bakery-restaurant we use is handling the catering for my place, so we’ll be picking up the cakes and the main dessert from them too. They have a menu of about 200 varieties. We’re heading over for a tasting soon to finalize everything.

Dropping some cake inspo here

http://img48.imageshack.us/slideshow...148636qsa.smil

velvetjackal752 said:Honestly, my godmother is such a breeze to work with, so I know she’ll whip up an incredible wedding cake for us. I really need to dig through my mom’s old recipe books; I think there might be a perfect one tucked away in there somewhere.
We actually asked some relatives to handle a whole spread of other treats too—we're talking fruit cakes, Black Forest, maybe something cheesecake-based, chocolate, and Dobos. My mouth is watering just thinking about it!
I caught up with my aunt yesterday—she's the one helping with the desserts—and she gave me some professional perspective. She mentioned that for a restaurant setting during the summer, you'd want about 65 pounds of cake for 120 guests, plus extra if we want to send slices home with people. But if we were doing this at a house party, she said 7 pounds would be plenty. Of course, Mom is still convinced that’s nowhere near enough. 🙂 Regarding the wedding cake specifically, she pointed out that here in the Midwest, it isn't exactly a huge tradition to serve a massive cake where everyone gets a slice; she said I’d be lucky if even 65 people grab a bite, which saves me the headache of having to lug leftovers over to the neighbors so it doesn't go to waste! I also asked her about the icing, and she warned me that getting a perfectly smooth finish with white chocolate can be tricky—it works okay for the top, but it’s a nightmare on the sides. She also got a little grim when she heard the bride and groom figurines were made of plaster 🙂 and suggested the servers place them on top right before the grand entrance, otherwise they might actually sink right into the cake.
Anyway, hopefully, these little bits of unsolicited advice help someone else out!

My wedding is set for August 3rd. We’re expecting 200 guests and we've already lined up a six-tier cake (chocolate parfait and cherry-yogurt flavors) along with about 65 lbs of assorted pastries for the venue and another 10 lbs for the after-party at home. I think it’ll be just right—it’s going to be sweltering, and when it's that hot, people tend to stick to drinks rather than heavy sweets. That's certainly how I operate. If we run short, I can always make a last-minute call to order more.

Experienced ladies, how many pounds of dessert should I pick up for 40 guests at an afternoon reception?

Robert Harris43 said:Experienced ladies, how many pounds of dessert should I pick up for 40 guests at an afternoon reception?

It’s going to be somewhere in the neighborhood of twenty pounds—though, let's be honest, that’s a massive oversimplification. Everything hinges entirely on whether we're talking about dry pastries or something heavy and cream-filled. Those two things aren't even in the same universe when it comes to weight.😉

Sam Kim12 said:It’s going to be somewhere in the neighborhood of twenty pounds—though, let's be honest, that’s a massive oversimplification. Everything hinges entirely on whether we're talking about dry pastries or something heavy and cream-filled. Those two things aren't even in the same universe when it comes to weight.😉

I was thinking a fifty-fifty split, just letting everyone pick what they actually like.🙂

What kind of cake should we go with? Ours is going to be four tiers high, but I'm still stuck on the flavor profile.😕

I’m not a fan of fruit-based stuff... feels more like a fruit salad than an actual dessert to me. I don't really care for those dry cookies either... I guess I just need cream and chocolate. That's the good stuff.

straight from the ranch, just how they do it traditionally

You can't even eat that... you'll probably break a tooth... A cake should actually be creamy and good.

cosmicbison15 said:What kind of cake should we go with? Ours is going to be four tiers high, but I'm still stuck on the flavor profile.😕

I'd suggest making each tier a different flavor. 😍

cosmicbison15 said:What kind of cake should we go with? Ours is going to be four tiers high, but I'm still stuck on the flavor profile.😕

I’m doing a six-tier cake. Three layers will be chocolate parfait, and the other three will be yogurt cream with cherries. My family is big on both chocolate and cherries—it’s our favorite combo, and honestly, it’s our day.
Anyone who isn't a fan of cherries can just stick to the parfait, which (as far as I know) is a crowd-pleaser.

Everyone loves a person... or at least that's what a person said in Shrek...

Hey girls! I let my sister pick her own wedding cake design, and she went big with four tiers. One was strawberry shortcake, one was caramel, third was parfait, and the fourth was lotus—meringue, hazelnut, Nutella, plus chocolate and vanilla creams (my absolute favorite, btw). Needless to say, it was gone in seconds. I think it’s super important to include your personal favorite, but definitely keep the other flavors varied to match everyone's tastes.🙂

I’m really craving a Sachertorte; we both absolutely love them 👍

Since the cake follows a massive feast, we wanted something light. We decided to go with a fruit parfait topped with a marzipan crust instead. The whole crew absolutely loved it.