Wedding cakes and desserts

Jonathan Hill6 said:So, how many people actually showed up to your wedding?

We ended up with about 130 people in the end...

Joshua Flores said:We ended up with about 130 people in the end...

Were you also cutting numbers here? Like, telling us there were fewer people than there actually were at the rally?

Jonathan Hill6 said:Were you also cutting numbers here? Like, telling us there were fewer people than there actually were at the rally?

Yeah, pretty much. I already mentioned this above.
Basically, we had 140 people RSVP, but 10 of them didn't show up to the wedding. So, we ordered cake for 140 but just a smaller cake for 120.
In the end, there were 130 guests. We ended up with leftovers of both, though there wasn't much cake left... just one big slice of the main cake.
Here, this was the cake for 120 people, and we still have half of the bottom tier left over...

That sounds perfect. I think I’ll scale mine back by maybe 10 or 15 people too. Actually, I’m planning on doing a cake just like that one, though I’ll probably swap in some orange ribbons instead.😍

Joshua Flores, remind me again when you guys went to that little bakery in Malibu? How much was it per slice? And did they use that heavy chocolate ganache or what?
The lady at the shop told me the ganache was $4.00/slice, and the whipped cream was $3.25/piece

Jonathan Hill6 said:Joshua Flores, remind me again when you guys went to that little bakery in Malibu? How much was it per slice? And did they use that heavy chocolate ganache or what?
The lady at the shop told me the ganache was $4.00/slice, and the whipped cream was $3.25/piece

Yeah, $4.00 we paid extra for the fondant...
Just make sure the restaurant actually chills the cake properly and gives you hot water for cutting.
Our first slice just turned into mush... my friend who's a pastry chef said the cake wasn't cold enough. The venue has a walk-in, but it doesn't chill like a real fridge, so everything got soft... fondant is tough enough as it is, and we had mousse on top... you can probably imagine how that looked...

The wedding was on June 7th.

Joshua Flores said:Yeah, $4.00 we paid extra for the fondant...
Just make sure the restaurant actually chills the cake properly and gives you hot water for cutting.
Our first slice just turned into mush... my friend who's a pastry chef said the cake wasn't cold enough. The venue has a walk-in, but it doesn't chill like a real fridge, so everything got soft... fondant is tough enough as it is, and we had mousse on top... you can probably imagine how that looked...

The wedding was on June 7th.

Thanks for the heads-up, I'll definitely keep an eye on that since I'm doing the whole parfait topping thing too.😍

Was the cake actually good, though?

Jonathan Hill6 said:Thanks for the heads-up, I'll definitely keep an eye on that since I'm doing the whole parfait topping thing too.😍

Was the cake actually good, though?

It was pitch black...😍😍 Everyone was raving about the cookies and the cake, so I guess you don't need to worry.
We had parfait on top, Black Forest in the middle, and chocolate cake at the bottom... I guess.

Jonathan Hill6 said:That sounds perfect. I think I’ll scale mine back by maybe 10 or 15 people too. Actually, I’m planning on doing a cake just like that one, though I’ll probably swap in some orange ribbons instead.😍

😍😍😍Is it actually silver in the book???😍😍😍

Joshua Flores said:It was pitch black...😍😍 Everyone was raving about the cookies and the cake, so I guess you don't need to worry.
We had parfait on top, Black Forest in the middle, and chocolate cake at the bottom... I guess.

yesssssss! thank you so much, now I can finally stop stressing. turns out I used the exact same layers as you guys😍

Joshua Flores said:😍😍😍Is it actually silver in the book???😍😍😍

yeeeeeees🙂

Jonathan Hill6 said:yesssssss! thank you so much, now I can finally stop stressing. turns out I used the exact same layers as you guys😍

I guess I'm happy about it...🙂🙂🙂

Jonathan Hill6 said:yeeeeeees🙂

It’s probably most beautiful out there, I guess.

Joshua Flores said:I think we should probably scale back the guest count for the cake next time. We ordered cupcakes for 140 people and a cake for 120, but there was still a massive amount of cake left over... I guess when it actually comes time for dessert, most people are too full to eat anything, so they just end up polishing off the cupcakes while waiting for their table at the restaurant...
We used the local bakery from Magnolia! 👍👍👍

What was your per-person serving size? I’m getting conflicting advice ranging from 3.5 to 9 ounces.

rustyridge32 said:What was your per-person serving size? I’m getting conflicting advice ranging from 3.5 to 9 ounces.

I think it was something like 1 pound for every 6 people... though maybe I'm wrong.

Check out this little beauty! 🙂Seriously though, isn't this cake just looking absolutely divine?

Gregory Myers88 said:Check out this little beauty! 🙂Seriously though, isn't this cake just looking absolutely divine?

Looks good

Joshua Flores said:I think it was something like 1 pound for every 6 people... though maybe I'm wrong.

Back when I worked at a local shop—which unfortunately ended up closing down—we used to have quite a few ladies coming in who specialized in baking, and they always suggested calculating about four treats per person.😉

Jesse Murphy76 said:Back when I worked at a local shop—which unfortunately ended up closing down—we used to have quite a few ladies coming in who specialized in baking, and they always suggested calculating about four treats per person.😉

That’s too little—and honestly, it depends entirely on what kind of cookies we're talking about. A chocolate fudge brownie isn't exactly the same weight as a coconut macaroon or a classic sugar cookie—it's just weird math to me.

Joshua Clark said:That’s too little—and honestly, it depends entirely on what kind of cookies we're talking about. A chocolate fudge brownie isn't exactly the same weight as a coconut macaroon or a classic sugar cookie—it's just weird math to me.

Actually, I don't think it's too little at all. Not everyone has a sweet tooth, and you also have to factor in the full cakes. Besides, these women are booked up months in advance for their baking gigs, so they definitely aren't amateurs—they've been doing this professionally for years.
We just had a wedding in our family recently, and there was still plenty of dessert left over to toss in the freezer, even with all the kids attending the reception.🙂

I actually had this exact cake once (it was two layers of fruit and two layers of chocolate). It looks a bit pale and washed out in the photo, but those satin ribbons and brooches really make it pop. 🙂