Wedding cakes and desserts

rustyowl7, did you seriously order an extra 20 kg on top of those 13? If we're counting 20 ounces per person, you're looking at 24 kg for 120 people... You put 1-20 on the tables and leave 4 for refills... I really hope you didn't tack on another 20 kg to that order of 13. Unless you were planning on grabbing a few extra pounds to take home and share...

Zachary Gray35 said:rustyowl7, did you seriously order an extra 20 kg on top of those 13? If we're counting 20 ounces per person, you're looking at 24 kg for 120 people... You put 1-20 on the tables and leave 4 for refills... I really hope you didn't tack on another 20 kg to that order of 13. Unless you were planning on grabbing a few extra pounds to take home and share...

I did, because I need to bring some into the office to share with people, and we'll have guests coming over to the house later, so I want to make sure there's plenty to go around...

Yeah, that’s fine... I ordered about 20 pounds for my place too... plus you usually end up with leftovers from the wedding itself. I had a few pounds left over, but I just handed them all out the next day to my family and neighbors.

brightotter25 said: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.🙂 😘

So..

Ahem...
The price gap could be due to a few things. First thing that comes to mind is the craftsmanship, but since we're talking about Vincek as an alternative, I wouldn't say Vincek is higher quality—especially since I'm their biggest critic👎

VINCEK 🙂 🤮

Anyway, that's just my take.

But back to the explanation..
Look, my cake is worth more (even if you can't see it in the price tag) than the one from Vincek (just like the ones from "Grandma's cookie" over at Kvatrica) because I use different ingredients. Basically, I don't use that fackin' disgusting margarine.
Not even to grease the pan.
Margarine 👎

Plus, I don't use that cheap vegetable frosting you get four tiny bowls of at the grocery store.
Cheap frosting 👎

Also, my sponge cake is NEVER dry—in fact, some of them are rich enough to be eaten as a standalone dessert, so
Dry sponge cake 👎

And here's the kicker: my cakes are never older than a day. Meaning, the sponge is one day old. Frosting in commercial bakeries can be months old—they just freeze it, just like they freeze the sponges. Then you order a cake, they thaw it out, assemble it, and sell it to you. It's incredibly unhealthy.
Frozen cakes 👎

There's more...
Regarding the frosting vs. fondant talk. I was actually just chatting with Ana recently, and we both agreed that frosting is totally fine for a birthday or whatever, but for a wedding, you really should go with fondant. Actually, not necessarily—if the cake has a guaranteed fridge, then frosting can be super, super, super good.
BUT
pay attention to this:
Cakes covered in fondant CAN BE OLD
while cakes covered in frosting MUST be "fresh," because you can tell when frosting is old, but you can't tell with fondant.

Hope that helps a little?

Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

Zachary Gray35 said: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.

Regarding the fondant thing—I'm wondering if I can get a smooth look using chocolate ganache instead? I really want a brown exterior, and a chocolate coating sounds perfect, but will that chocolate be firm or🤔 help... also, I haven't booked anything yet because everyone keeps telling me I can find a better deal than what M&M's is offering me ($933 for 300 vs. 280 people), so please, I need advice. My one non-negotiable is having a portion of ice cream cake... please, please help, I have to book by the end of the week—time is running out🤣 🤣
Joshua Clark, Zachary Gray... anybody help me out...😬

brightotter25 said:Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

I find the stuff perfectly fine. Sure, it's quite sweet, but then again, whipped cream is pretty sweet too. The flavors are basically comparable

brightotter25 said:Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

WELL, WHY DIDN'T YOU ASK?!

Look, there are tons of different types of fondant out there. You've got the cheap stuff, and then there's the pricey stuff that—let's be honest—isn't always the best. But if you just use it as a thin layer, it won't ruin the taste of the cake (assuming the cake itself is good; if the cake is trash, well, whatever)

Then there's the high-end, authentic stuff you can make at home that is absolutely delicious—but it'll cost you a pretty penny...

Zisky?
Basically, it all comes down to the ingredients. It's just like frosting—there are some brands that are gross and others that are heavenly. Fondant is exactly the same way.

Joshua Clark Of course the cake needs to be in the fridge. My kitchen has a refrigerator, and my hometown has local bakeries everywhere. So, you’re actually telling me that you can just smooth out whipped cream perfectly enough to look wedding-ready? And you think it'll hold up just because there's a fridge nearby?
Also, what about this idea that sponge cake isn't great and just crumbles apart when you try to slice it?
And I'm wondering if there are any other options—second or third choices, maybe.
Thanks, ladies. You guys are helping a lot.

brightotter25 said:Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

Look, everyone I know—and I mean literally everyone—absolutely loved the cake and sweets... honestly, I didn't get a chance to taste mine yet, but a friend of mine has a wedding this Saturday and she's having the exact same cake, so I'll finally give it a shot... nobody mentioned it being overly sweet. If it were, my mom would've lost it, and I definitely would've known. As for the cost... I read somewhere that a pound of that stuff goes for about $27. Plus, the actual process doesn't seem like rocket science to me... from what I saw, the fondant wasn't cracking at all; if anything, it was actually pretty soft. Not sure how much that helps you...

I think chocolate ganache can look super smooth and flat, but it seems like it cracks pretty easily...

Night train—I am obsessed with these kinds of pastries 👍

Can someone please give me an answer to the question I posted further up? 🙂 🙂

brightotter25 said:Joshua Clark Of course the cake needs to be in the fridge. My kitchen has a refrigerator, and my hometown has local bakeries everywhere. So, you’re actually telling me that you can just smooth out whipped cream perfectly enough to look wedding-ready? And you think it'll hold up just because there's a fridge nearby?
Also, what about this idea that sponge cake isn't great and just crumbles apart when you try to slice it?
And I'm wondering if there are any other options—second or third choices, maybe.
Thanks, ladies. You guys are helping a lot.

I was actually just talking about this yesterday with a friend who asked me to bake a cake. Look—fondant is less work, sure, it doesn't need to be perfectly level, BUT YOU CAN SMOOTH WHIPPED CREAM JUST FINE. If I can do it, then professional pastry chefs with all their fancy gear can definitely pull it off.
My cakes come out looking like mirrors😬 regardless of what filling I use—but most bakeries don't have the time or the patience to mess around with it, so they end up with something bumpy. They just do two quick swipes with a long knife and call it a day. Well, 🙂 if you're chasing perfection...

Everything you're asking depends on the type of fondant you're using—not to repeat myself there.

As for your last question—yeah, there are alternatives. I often use a meringue mixture that hardens just like those little white meringue cookies you see. Basically, I treat the meringue like whipped cream, add a little "secret ingredient," and the cake ends up looking like porcelain. White, super glossy, and firm—unlike creamy whipped cream, since the meringue sets. But hey, that's my little trick, given to you for free (:sillyme🙂

Alright, since I'm already being an idiot, I'll let you in on another secret.
Lemon glaze. White, delicate... absolutely delicious when paired with a walnut or hazelnut cake.

There, now I've told you everything, including the fact that I'm a total amateur😲 and I've spilled all my secrets. :sad:

Ashley Adams4 said:Regarding the fondant thing—I'm wondering if I can get a smooth look using chocolate ganache instead? I really want a brown exterior, and a chocolate coating sounds perfect, but will that chocolate be firm or🤔 help... also, I haven't booked anything yet because everyone keeps telling me I can find a better deal than what M&M's is offering me ($933 for 300 vs. 280 people), so please, I need advice. My one non-negotiable is having a portion of ice cream cake... please, please help, I have to book by the end of the week—time is running out🤣 🤣
Joshua Clark, Zachary Gray... anybody help me out...😬

Chocolate is actually a very forgiving glaze—honestly, it’s probably the easiest option to work with.
The top of the cake will definitely be perfectly smooth; there's no doubt about that.
BUT
I can't guarantee the sides will be flawlessly smooth since chocolate tends to drip, plus it's incredibly hard to level out any natural bumps or imperfections on the side of the cake itself. You also have to be careful about which frosting you use inside so the chocolate doesn't melt into it. Generally speaking, though—my advice would be to avoid those thin, runny chocolate glazes. If you go that route, you'll be constantly reheating it just to cut a slice, only to have the glaze crack and fall apart on you.

If you want chocolate, I’d suggest a slightly thicker glaze. To be honest, it won't be AS shiny, but it'll be delicious, the surface will be smooth, it'll slice beautifully, and even if there are some minor unevenness on the sides, you won't even notice because the matte finish hides everything.

Anyone else around? 😬

Joshua Clark said:Anyone else around? 😬

😘 😁 You're something else... personally, I’m actually digging that math more—I'm even thinking about having them make mine a bit more... well, streamlined. You know, maybe add some vertical lines running down the whole thing to accentuate the curves. 😬 Either way, she'll end up covered in flowers and ribbons anyway...
Great, then go for chocolate... yeah 😍 😍 yum yum😛

I don't really have any questions... but I think I speak for everyone when I say 🙏 🙏 🙏 🙏
and THANKS 😘 😘 😘 😘

Ashley Adams4 said:😘 😁 You're something else... personally, I’m actually digging that math more—I'm even thinking about having them make mine a bit more... well, streamlined. You know, maybe add some vertical lines running down the whole thing to accentuate the curves. 😬 Either way, she'll end up covered in flowers and ribbons anyway...
Great, then go for chocolate... yeah 😍 😍 yum yum😛

Hey, want an idea?

You could go with a "textured" chocolate vibe on the sides if you're into kitsch like I am 😍

Joshua Clark said:Hey, want an idea?

You could go with a "textured" chocolate vibe on the sides if you're into kitsch like I am 😍

😁 😍 😍 😍 Nah, that’s not tacky, it’s actually gorgeous... yeah, I’ve definitely considered something like that. Just need to find the right pastry chef first. 🤣 You can just buy those pre-made in a roll, right?
Thanks, baby. 😘

hell yeah