Wedding cakes and desserts

So, I’ve been dealing with my usual headaches navigating this country—a place where finding anything specific feels like an endless struggle. It's honestly a disaster. For instance, not a single bakery around here will make a basic cake for 250 people unless it's some tiered monstrosity covered in chocolate🙄 🙄 🙄 🙄 It’s pathetic, really—their lack of options, I mean...
Thank God there are still those hardworking guys who actually know how to get things done, because I finally managed to order a cake at M&M-s. It was pricey as hell, so I just ordered one for 200 people and planned to grab two more on the side. The guy there was actually competent—he could answer every question I threw at him, which is wild since even the big shops in Chicago can't seem to manage it lately... I have to wonder where I've been living all this time if everyone else is this incompetent...
Also, a quick heads-up for everyone: most of those cakes you see online are just typical American gimmicks—basically inedible biscuit piles. The guy at M&M-s told me straight up that they make a specific dessert for people to actually eat, whereas the "cake" is basically just decor that sits out in the hall all night. So, if you're expecting those super creamy, light cakes or traditional desserts, don't expect them to play nice with these display pieces... anyway, hopefully this helps someone save some trouble...

Ashley Adams4: You're totally right... we're stuck in such a limited country. Our "experts" and specialists all learn the exact same thing, and there's zero chance they'll ever step out of their bubble. They just say "that won't work," or even worse, "that's not how we do things here"... it's honestly a joke.

Well, I recall quite a few of our ladies having cakes similar to the ones pictured here, and they were perfectly edible and visually stunning to boot... though, I must admit, I have my reservations regarding that particular chocolate one...... nevertheless, I don't personally find this level of execution to be any more taxing than what Justin Nguyen6 produces or working with marzipan.... it is rather curious indeed....
Ashley Adams4, did you happen to visit that little boutique bakery downtown as well? That is where Zachary Gray35 used to place her orders (as was my own custom)

northernhawk87 said:Well, I recall quite a few of our ladies having cakes similar to the ones pictured here, and they were perfectly edible and visually stunning to boot... though, I must admit, I have my reservations regarding that particular chocolate one...... nevertheless, I don't personally find this level of execution to be any more taxing than what Justin Nguyen6 produces or working with marzipan.... it is rather curious indeed....
Ashley Adams4, did you happen to visit that little boutique bakery downtown as well? That is where Zachary Gray35 used to place her orders (as was my own custom)

I didn't ask there—though maybe she would have made it, who knows. Honestly, Vincent caught me off guard, so I ended up checking a few more spots before just heading straight to the place I know can handle any request. They’re definitely pricier, but I wanted to prove I could get exactly what I wanted, period. 😬 We settled on the same flavor, but went with dark chocolate because he mentioned it's a better option if I want the cake to have a perfectly smooth finish. He said if I really wanted chocolate, he'd make it happen... they're honestly perfect. We won't see the final product until the wedding, so I'll post a photo then.😉
It's funny, once the guy actually met all my demands, I stopped overthinking it and just went with the whole parfait chocolate vanilla combo. And man, that parfait... I've seriously never had anything like it in my life. It was incredible. Even my fiancé, who isn't even much of a dessert person, absolutely loved it—he polished off an entire slice.😬

Oh, Ashley Adams4, you really should have just laid out the entire menu right from the start... one moment it’s chocolate, then suddenly we’re talking about ice cream without any toppings 🙂 though I suppose I simply must find an opportunity to try that parfait myself; I don't believe—if I recall correctly—that I have ever actually had one before...

Edit: I have finally reached an agreement with the woman who will be handling all our pastry work... we have placed an order for a grand total of 100 pounds of assorted bite-sized treats for both the house and the party... She is truly a phenomenal baker; she cuts everything into perfect little portions and arranges them quite elegantly on platters. This means we won't have to worry about a single thing regarding the dessert service... And they are delicious enough to make one swoon :mljac:

Ugh Malabud now you have me worried... I’ve been planning on an all-brown exterior cake for ages and assumed it wouldn't be an issue... I actually love this one, but only if it has the orange flowers:

I'm lost. I thought it was just chocolate glaze (so what's the big deal about making 🤣 ), but could it actually be that brown Ticino paste? Help! 😲 If you can barely find it in NYC, there's absolutely no way I'll find it out here in Des Moines... ugh, I guess I'll have to go talk to my local baker soon........😕

Man, I’m dying for one of those chocolate fudge cakes too. If they can't pull it off in NYC, what hope do I have out here in Des Moines? Also, does anyone know if they actually make custom suitcases? Honestly, I might just have a total meltdown before I even find the cake...😈

Chloe Miller2 said:Ugh Malabud now you have me worried... I’ve been planning on an all-brown exterior cake for ages and assumed it wouldn't be an issue... I actually love this one, but only if it has the orange flowers:

I'm lost. I thought it was just chocolate glaze (so what's the big deal about making 🤣 ), but could it actually be that brown Ticino paste? Help! 😲 If you can barely find it in NYC, there's absolutely no way I'll find it out here in Des Moines... ugh, I guess I'll have to go talk to my local baker soon........😕

That’s exactly what I was looking for...🤣 Is it possible to get anything simpler? Apparently not—they act like I asked for a cake covered in actual gold leaf. 🙄 🙄
Maybe if you go with a smaller size, they won't be such a headache. I needed enough for about 250 people, but since I went for the most expensive option available, I settled on a cake for 200—plus I'll have a few extra cakes coming from other vendors, so we'll be fine. 😉 In the end, we're probably just going to do dark chocolate Ganache on the outside anyway because it looks better, even though these guys were totally willing to do chocolate. 👍
My advice? When you start calling around, make that your first question. And obviously, it depends on your guest count—smaller cakes are usually easier to deal with.

I suppose ninety people won't pose much of an issue... even if the whole lot of them is nothing but cheap, mass-produced chocolate from overseas.😕

In the interest of sharing some culinary inspiration, I thought I would present a cake that I find absolutely delightful

http://img339.imageshack.us/img339/4619/tor7af6.png

Adonia, I really need your advice here. Reading through all these threads is giving me a massive headache. I’m currently stuck in a bit of a stalemate...
I have zero interest in using Tic Tacs. And don't even get me started on that canned whipped cream—that stuff is just a nightmare, honestly, it feels so "plastic." I was originally leaning toward white chocolate, but I’ve already been shut down at two different shops. They told me it’s too difficult to work with because it doesn't spread well, it gets grainy, and it just snaps when you try to slice it... I can't tell if they're actually struggling with the technique or if they're just being lazy and making excuses to turn me away. Is there some kind of trick to handling white chocolate? What do you think I should do? Personally, I love white chocolate—it's delicious! Maybe there's a way to mask any texture issues with something else??
Is the struggle the same whether you're working with white or dark chocolate??
Please, try to clear this up for me as soon as possible. What is your final verdict on what I should go with??

northernhawk87 said:Oh, Ashley Adams4, you really should have just laid out the entire menu right from the start... one moment it’s chocolate, then suddenly we’re talking about ice cream without any toppings 🙂 though I suppose I simply must find an opportunity to try that parfait myself; I don't believe—if I recall correctly—that I have ever actually had one before...

Edit: I have finally reached an agreement with the woman who will be handling all our pastry work... we have placed an order for a grand total of 100 pounds of assorted bite-sized treats for both the house and the party... She is truly a phenomenal baker; she cuts everything into perfect little portions and arranges them quite elegantly on platters. This means we won't have to worry about a single thing regarding the dessert service... And they are delicious enough to make one swoon :mljac:

Parfait is seriously light and delicious... you have to try it ASAP! You can even grab those pre-made mixes at the grocery store to whip up at home... just go for it.

I’ve been thinking about white chocolate lately. I'm curious to hear if anyone actually has experience making it—or if anyone even bothers? I know it tastes good, obviously, but how much of a headache is it to whip up from scratch, and what's the actual end result like?

There used to be some pics here showing exploded chocolate... maybe that's the fix we need

shadowbadger13 said:Adonia, I really need your advice here. Reading through all these threads is giving me a massive headache. I’m currently stuck in a bit of a stalemate...
I have zero interest in using Tic Tacs. And don't even get me started on that canned whipped cream—that stuff is just a nightmare, honestly, it feels so "plastic." I was originally leaning toward white chocolate, but I’ve already been shut down at two different shops. They told me it’s too difficult to work with because it doesn't spread well, it gets grainy, and it just snaps when you try to slice it... I can't tell if they're actually struggling with the technique or if they're just being lazy and making excuses to turn me away. Is there some kind of trick to handling white chocolate? What do you think I should do? Personally, I love white chocolate—it's delicious! Maybe there's a way to mask any texture issues with something else??
Is the struggle the same whether you're working with white or dark chocolate??
Please, try to clear this up for me as soon as possible. What is your final verdict on what I should go with??

What they told you is spot on—that’s exactly what they told me. Only, my aunt over at Vincennes warned me that asking for white chocolate was a mistake because it's even worse than the dark stuff... Bottom line: chocolate cracks easily. Sure, you could mask those flaws, but it'll cost you. At Vincennes, for example, they'd charge you an extra half the price of the cake just for that. So, think about it—I'm not paying extra $500 just for "decorating" when I wanted something as simple as possible...
If you're in New York City, try M&M's—I think they can handle pretty much anything. They charge $3.25 per person, but their cakes are incredible and taste amazing!

Ashley Adams4, where can I find M&M's? Do they have a website, or if you have a number, could you send it via PM? Thanks

Here’s a link to M&M's... I honestly had no idea they were such a huge hit. We're always picking up their cookies to take home, and let me tell you, they are absolutely delicious if you're willing to trek across town to get them. 👍
They also make these incredibly sexy cakes, which would be perfect if anyone is looking for something special for a bachelorette party or similar event. 🙂

Anyway, I highly recommend checking them out:

I'm thinking about doing the outside of the cake with marzipan, you know, that creamy, off-white color.

I just want a chocolate cake, but they won't make one here in Slough either. It's awful! I'm thinking about packing my bags, though I seriously doubt anyone here would actually know how to bake one properly.

🙂 🙂 🙂 🙂 whenever I see all those cakes and pastries