Wedding cakes and desserts

Joshua Clark I guess when you finally make it back, maybe don't forget about me?

It’s not just about the cake; I’ve actually gathered some little ideas for what people call an 'eco-friendly wedding,' though it doesn't strictly have to follow that theme...
Plus, I really do love my cake...

http://click.nytimes.com/Default.aspx?art=42954&sec=3636

It actually made me realize that I’m getting married too even if our first thought is usually just about having a baby...😍

Joshua Clark, everything you said about buttercream, whipped cream, and chocolate is spot on. I made my sister's wedding cake using whipped cream once, and honestly, you can get it looking flawless if you just have hot water, high-end heavy cream, and the right tools. We had a walk-in cooler at the venue, so I was good to go. I’m never a fan of that vegetable shortening stuff regardless of the brand, and while meringue looks amazing, you really have to be a pro to pull it off. That lemon glaze? Total trash. I guess if you love sour flavors, maybe, but I can't stand it. For me, it's chocolate, chocolate, and more chocolate. I’m seriously thinking about just baking my own cakes since you aren't nearby 😘 😘 because we both absolutely despise margarine, dry sponge cake, and all that other bakery junk. 😁

What else is there to say besides...

Still waters run deep. 😘

Hey Joshua Clark, I actually have a little question for you too.

So, check out this cake I'm making. They’re asking me for $267 per $33 pound. Does that sound like a lot to you, or am I overthinking it? It’s going to be a rich buttercream frosting with a frozen mint cream filling inside.



The thing is, they told me a cake this size couldn't possibly weigh less than 7 or 8 pounds—though honestly, I don't even need that much since I've only got 43 guests coming, but I really wanted this specific style. Do you think they're just trying to rip me off, or is that actually how much these things weigh??😕

Arthur Ramirez4 said:Hey Joshua Clark, I actually have a little question for you too.

So, check out this cake I'm making. They’re asking me for $267 per $33 pound. Does that sound like a lot to you, or am I overthinking it? It’s going to be a rich buttercream frosting with a frozen mint cream filling inside.



The thing is, they told me a cake this size couldn't possibly weigh less than 7 or 8 pounds—though honestly, I don't even need that much since I've only got 43 guests coming, but I really wanted this specific style. Do you think they're just trying to rip me off, or is that actually how much these things weigh??😕

They could be lying to you, but I won't. Honestly, I think you'd pay that much for a cake like that anywhere. If we're being totally real—it doesn't actually cost *that* much—but I doubt anyone will make it for you cheaper. Anyone even attempting something like this has to factor in ingredients and labor. And when you calculate things like having to bake two separate cakes—especially a Black Forest which needs those specific sponge layers—well, a few dozen dollars is just covering the labor at any bakery... that's just my take.
So, realistically it isn't that pricey, but I highly doubt you'll find it cheaper.

Also, it cracks me up how some people estimate these cakes... I mean, sometimes they quote by the pound, other times by the person... who knows? I'm a realist, so I just look at the materials and the decor. A parfait cake could serve over 100 people while being 10 pounds lighter than something else—like a dense flourless chocolate cake, for example.

The math just doesn't make sense to me, but whatever.

Look, Black Forest is a budget-friendly cake. Not because it's bad, but economically speaking. For two tiers of a cake like that, you're looking at maybe $33 because the ingredients are super simple—you know that. So, say the ingredients are $100 max (that's if you're making it at home; professionals get everything wholesale, so it's way cheaper), plus maybe another $100 or $200 for decorations, bringing the total to $133 once it's made and styled. Then you pay for the work—if it's $800 and the stuff costs $400, then $133 is the labor. But in this case, I think the labor is probably $167 since the supplies aren't that expensive—actually, maybe I exaggerated.

Joshua Clark said:They could be lying to you, but I won't. Honestly, I think you'd pay that much for a cake like that anywhere. If we're being totally real—it doesn't actually cost *that* much—but I doubt anyone will make it for you cheaper. Anyone even attempting something like this has to factor in ingredients and labor. And when you calculate things like having to bake two separate cakes—especially a Black Forest which needs those specific sponge layers—well, a few dozen dollars is just covering the labor at any bakery... that's just my take.
So, realistically it isn't that pricey, but I highly doubt you'll find it cheaper.

Also, it cracks me up how some people estimate these cakes... I mean, sometimes they quote by the pound, other times by the person... who knows? I'm a realist, so I just look at the materials and the decor. A parfait cake could serve over 100 people while being 10 pounds lighter than something else—like a dense flourless chocolate cake, for example.

The math just doesn't make sense to me, but whatever.

Look, Black Forest is a budget-friendly cake. Not because it's bad, but economically speaking. For two tiers of a cake like that, you're looking at maybe $33 because the ingredients are super simple—you know that. So, say the ingredients are $100 max (that's if you're making it at home; professionals get everything wholesale, so it's way cheaper), plus maybe another $100 or $200 for decorations, bringing the total to $133 once it's made and styled. Then you pay for the work—if it's $800 and the stuff costs $400, then $133 is the labor. But in this case, I think the labor is probably $167 since the supplies aren't that expensive—actually, maybe I exaggerated.

Thanks so much, sweetie! I had a feeling that was the case, but I figured I'd ask just to be absolutely sure! 😘 😘 😘

Hey, I just updated my post... I’m going to get some work done now, so I'll be typing away—honestly, I don't know when I'll stop! 😍

Does anyone have any interesting flavor combinations they could recommend? We’re planning on doing a small layer cake for about 25 people. I’m looking for something that feels light—not one of those heavy, overly sweet things that just leaves you feeling sluggish. I want something with actual substance, you know? Throw some ideas my way 😬

Seriously though... that's like asking, "Hey girls, I want to buy some perfume, what do you recommend?"

Joshua Clark, I can go sample perfumes all day, but I can't exactly go sampling cookies. So, I was really just looking for some suggestions, you know? Just trying to see what most people tend to gravitate toward—even though, obviously, I can't get a truly representative sample of everyone's taste here on this forum. Basically, I’m thinking of something light, something where I won't be making a massive mistake. And yeah, I totally get that we’re all different and everyone has their own specific thing, but still, I just wanted to get a sense of how you guys live your lives...

Well, if that’s how it works... then count me in. But just so we're clear—I am NEVER doing things by the book. If I were getting married, my cake would be pure chocolate, and honestly? Every single table would have its own unique flavor profile.

velvetwolf92 said:Joshua Clark, I can go sample perfumes all day, but I can't exactly go sampling cookies. So, I was really just looking for some suggestions, you know? Just trying to see what most people tend to gravitate toward—even though, obviously, I can't get a truly representative sample of everyone's taste here on this forum. Basically, I’m thinking of something light, something where I won't be making a massive mistake. And yeah, I totally get that we’re all different and everyone has their own specific thing, but still, I just wanted to get a sense of how you guys live your lives...

Exactly—that's the whole point. Just like I can't tell you "this knife is good because it's sharp," I can't just say "this cake is the best because it tastes good."

velvetwolf92 said:Joshua Clark, I can go sample perfumes all day, but I can't exactly go sampling cookies. So, I was really just looking for some suggestions, you know? Just trying to see what most people tend to gravitate toward—even though, obviously, I can't get a truly representative sample of everyone's taste here on this forum. Basically, I’m thinking of something light, something where I won't be making a massive mistake. And yeah, I totally get that we’re all different and everyone has their own specific thing, but still, I just wanted to get a sense of how you guys live your lives...

That’s not true. I tried two varieties at my local bakery that really hit the spot. My husband tried them too, and we finally made a decision. You don't need a hundred options when a couple of good ones will 👍
I went with Ferrero Rocher. Delicious...

Hey swiftmason9, where did you guys finally settle on picking up those tangerines?

What didn't you mention we should grab at Hemingway's? I have a feeling they’ve got something worth trying...

Adonia, where would you suggest I order cakes and pastries in NYC for a crowd of 150? Honestly, the more I read online, the more paralyzed by indecision I feel. 😲

Oh man, ladies, I’m reading this and losing my mind! 🤣 🤣 Ashley, looks like you finally found one that fits. She's cute. Those are my colors too, so I'm gonna grab something similar, just way bigger and obviously without any of that extra fluff.

velvetwolf92 said:Joshua Clark, I can go sample perfumes all day, but I can't exactly go sampling cookies. So, I was really just looking for some suggestions, you know? Just trying to see what most people tend to gravitate toward—even though, obviously, I can't get a truly representative sample of everyone's taste here on this forum. Basically, I’m thinking of something light, something where I won't be making a massive mistake. And yeah, I totally get that we’re all different and everyone has their own specific thing, but still, I just wanted to get a sense of how you guys live your lives...

I really should have just said that I can't do sweets right now... I didn't want to go around repeating myself again, because honestly, I think I'm already being a total bore to myself by constantly bringing it up. 👎