Wedding cakes and desserts

brightotter25 said:We didn't grab any pastries there, so I'm not really sure. My wife just booked the date for the cake, and I'm still sitting here wondering what the flavor profile is actually going to be... What kind of coffee blends are you guys planning on getting? I'd probably go with something light myself... maybe three different varieties, since we've got three floors to cover.

Ours is going to be three tiers too, though I'm worried that might be cutting it close for 100 guests. What do you think?
As for the flavors, the bottom tier needs to be sturdy, so they're doing an ice cream cake—not literal ice cream, obviously, just how they label it. It's a walnut ice cream cream. I haven't tried it myself, unfortunately, but my dad practically ate his fingers off because it was so good. The top two tiers will be split into two layers each: one vanilla/chocolate parfait and the third tier will be fruit-based, maybe strawberry/banana or wild berry... basically something fruity and light.

Got a picture of your cake?

jadeeagle36 Some lady told us that ice winds aren't good for cake... why on earth did you even get a cake from Emma? You're really getting a cake from her?
amberotter28 I don't have a photo of the cake yet since I haven't fully decided on the design... I'm thinking square with ribbons and bows... do you have a picture? I'd love to go see one of their wedding cakes made with whipped cream (so I might ask if I can drop by one Saturday to check them out)... A three-tier cake is more than enough for 100 people; my cousin had almost an entire bottom tier left over, and it was really delicious.

brightotter25,
I didn't actually grab the cake from Emma.
It wasn't exactly a freezing gale or anything, just something really similar (honestly, I can't even remember the name right now)

brightotter25 — A lady at EM showed me some of their whipped cream cakes, and they actually look decent. She told me not to sweat it just because a fondant cake looks prettier; apparently, you can get that whipped cream perfectly smooth too. I took her word for it, picked some up today, and honestly? I’m thrilled. One less thing to stress about. 🎉

As for my own cake, I haven't made a final call yet, but here's one I am loooovveeeeing... obviously without that top decoration and spread across three tiers.

http://img104.imageshack.us/my.php?i...a18nicewk8.jpg

amberotter28 said:Ours is going to be three tiers too, though I'm worried that might be cutting it close for 100 guests. What do you think?
As for the flavors, the bottom tier needs to be sturdy, so they're doing an ice cream cake—not literal ice cream, obviously, just how they label it. It's a walnut ice cream cream. I haven't tried it myself, unfortunately, but my dad practically ate his fingers off because it was so good. The top two tiers will be split into two layers each: one vanilla/chocolate parfait and the third tier will be fruit-based, maybe strawberry/banana or wild berry... basically something fruity and light.

Got a picture of your cake?

The number of tiers doesn't matter nearly as much as the actual size of the tiers themselves😉 —and frankly, you should just leave that entire decision to the pastry chefs😬

Parfait? 😕 😕
What even is that? 🙂
Is it just layers of whipped cream and pudding? 😕

So, I guess I’m probably the only one here who hasn't actually seen what the finished cake is going to look like! I went through the catalog and picked out this massive combination of everything, but there isn't a single photo of the actual end product anywhere... now I'm honestly starting to get a little nervous about how it's all going to turn out 😲
It’s going to be covered in whipped cream, with a walnut sponge base, and then stuffed inside with bananas and nectarines and vanilla cream. It sounds delicious on paper, but I suppose we won't find out if it actually tastes or looks the part for another two weeks.... 🙂

amberotter28, unfortunately I can't get that cake photo to load. If you wouldn't mind just uploading the actual image instead of sending a link. Did you actually show her that specific picture and have her promise to make it exactly like that?

How much lead time do we actually need to sort out the wedding cake😕

Hopefully I did this right, brightotter25... first time trying to upload an image like this...

Anyway, I took a few cake designs over to her to show her what I’m looking for—asked what she could add, what she could tweak... basically just wanted her take on things. She was honestly wonderful; told me she could definitely handle whatever I had in mind. Once I finally make up my mind, I'll just bring her a specific photo to work from.

http://img75.imageshack.us/img75/223...a18niceef7.jpg

Oh, just a heads-up regarding the pricing... Ema still has her current rates through the end of the month, but starting next month, prices are going up fast...$23

amberotter28, seriously, that cake is absolutely stunning!!!!!!!
Chloe Hayes51 - look, you really need to lock in your date early. if they get slammed with orders, they might just turn you away. I mean, I picked out my cake like two or three months ahead of time, though maybe I was just being extra paranoid about it

amberotter28, I think your cake looks absolutely wonderful... it will probably turn out just perfect, I guess.

Wait, I thought the rush for custom cakes had died down by now.

😕 amberotter28 why can't I see the cake😢 🙂

brightotter25 said:😕 amberotter28 why can't I see the cake😢 🙂

Honestly, no clue... Just tell me how to upload an image directly instead of using a link. I'll try again so you can actually see it.

amberotter28 I'll DM you my email address, then just shoot me that photo

crimsoncyclist2 said:Parfait? 😕 😕
What even is that? 🙂
Is it just layers of whipped cream and pudding? 😕

None of those... I'm sure you know what it is... maybe they just call it something else over in Europe.

It's sort of a firm but light cream... stays set, though... it doesn't "run"... when the whole cake is just creamy like that.

I don't know if I explained that right... oops.

Maybe ask a pro... go enroll in some culinary school or something.

A parfait is essentially just a light cream—think more along the lines of a pudding, but much airier... since you use gelatin, that's the gist of it

What’s the deal with titanium? I see some people acting like it's the holy grail and others treating it like it's useless. What's the actual catch?

Chloe Hayes51 said:What’s the deal with titanium? I see some people acting like it's the holy grail and others treating it like it's useless. What's the actual catch?

I believe you've already been given an explanation regarding what fondant actually is. However, for the sake of clarity: it is a substance primarily composed of sugar. It is quite sweet—some find it rather unpleasant to eat—but it serves an excellent aesthetic purpose on a cake. It resembles marzipan, except it is white and can be dyed any color imaginable. You simply work it like Play-Doh, roll it out thin, and drape it over the cake to cover it perfectly.

Here are a few examples of cakes using fondant...
http://hotimg2.fotki.com/a/78_0/6_94/clip_image002.jpg
http://hotimg2.fotki.com/b/78_0/6_94...ingcakejo3.jpg
http://hotimg2.fotki.com/b/78_0/6_94...f-Diamante.jpg