Wedding cakes and desserts

cookie crumble cake

CHOCOLATE CHOCOLATE 😍
grinder

velvetjackal752 said:Joshua Clark, she explained it to me exactly like that. Think of it like a glaze. You have to keep the cake itself incredibly simple so the topping can really take center stage. She described it as if we took glass from a window, melted it down, and poured it over the cake to create this stunning, crystalline, uneven lattice that catches the light beautifully—especially if you set it on a mirrored base. Personally, I’m picturing something more like a translucent slab of ice. Oh man, I am definitely overcomplicating things, aren't I? Thanks so much for taking all this time to listen to me.

Could that just be crystallized sugar?

pink cupcake

Man, I really need to stop looking at these cakes...
Especially those chocolate ones.
I’m dying for a chocolate cake right now, I just haven't found the perfect one yet...
Imagine a rich chocolate center with some Baileys mixed in, topped off with a thick chocolate ganache... god, I am starving. 🤣

Man, those little seashell cupcakes look freaking incredible!!! Joshua Clark 😘
Can I get a sample of one just to see if they live up to the hype? 🤣 😬

Look, honestly—I picked those shell-shaped ones because I figured they might be your vibe. Just give me a straight answer on which one actually fits your style best, so I can get a better feel for what you're after.

Hold on, there’s more coming:

Joshua Clark said:Look, honestly—I picked those shell-shaped ones because I figured they might be your vibe. Just give me a straight answer on which one actually fits your style best, so I can get a better feel for what you're after.

Man, it’s like you raided my personal Pinterest board for desserts! 😁
Those elegant, simple ones from page 45? Yeah, those are totally my speed. Honestly, if you don't come up with something better, that's officially my #1 pick right now. 🤣

blue for James Ruiz84

Oh boy, Joshua Clark... we really need to come up with the ultimate challenge for you! You seem to breeze through all these wild requests without breaking a sweat, so I’ve been wondering—and please forgive me if this sounds like a total rookie question—is it actually possible for me to walk into a local bakery with just a photo in my hand and say, "I want exactly this," and have them whip it up perfectly? Or do these places strictly follow their own set recipes and specific designs for their cakes?

feralcobra29 said:Oh boy, Joshua Clark... we really need to come up with the ultimate challenge for you! You seem to breeze through all these wild requests without breaking a sweat, so I’ve been wondering—and please forgive me if this sounds like a total rookie question—is it actually possible for me to walk into a local bakery with just a photo in my hand and say, "I want exactly this," and have them whip it up perfectly? Or do these places strictly follow their own set recipes and specific designs for their cakes?

Give it a shot and let me know... I've got a feeling it really just depends on the bakery.

Oh, I’m not just speaking hypothetically here, believe me... I don't have any need for those kinds of cakes

Mmm... looks amazing. That cake is pure perfection. ...

Joshua Clark: I actually have one shaped like a little suitcase

Nicholas Moore61 said:Reminds me of this one...

Hey ladies. So, I’ve finally started getting into the whole cake and pastry business myself. I swung by EM (over in Malešnica) yesterday.
Comments: the service there is top-notch. The lady told me she can basically whip up anything you want. You just show her a photo of the cake you want and pick different flavors for each layer.👍 A cake for 110 people $200. Everything sounds absolutely perfect... maybe too perfect to be true. I don't get why a similar cake at Vincek would cost $400? And there's one other thing bugging me... this whole fondant dilemma. Every cake I see online looks like it's covered in fondant, but the lady at EM told me it's a wasted investment (especially since that cake is nearly twice as expensive). She claims fondant doesn't taste great and is a nightmare to slice. I forgot to ask how she plans to get that flawless, smooth finish then. Anyway, girls, please let me know what you think or if you have any experience with this.🙂 😘

I’ve noticed a few times now that this bakery everyone raves about for their cookies totally dodges making cakes with fondant... everything she said just doesn't hold water. Look, I'm no professional pastry chef, but I’ve ordered a fondant cake before and none of those issues ever came up... even if it does cost more. If someone wants it, they’ll pay the premium. It's not up to a baker to tell a customer that a certain style is a "bad investment" just because they don't personally like working with that medium. That’s just a weak excuse to get out of doing the work, and it's not okay.
maybe you girls know better, but that's just how it went for me... honestly, maybe ask Joshua Clark, she might have a better take.

Zachary Gray35, inspired by your advice, I actually went ahead and ordered another 20 pounds of cookies! I think I might be losing my mind... First, I ordered exactly what my wife told me to, only to get hit with a massive bill. Now, I'm frantically searching for someone else who can bake another 20 pounds at a more reasonable price. Argh! Still, thank you, 😘Zachary Gray35
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