Wedding cakes and desserts

Donna Chase12 said:I’m going to make them exactly like the ones in that wedding link... chocolate and vanilla cakes, with that same half-chocolate, half-vanilla glaze—which I actually love because it feels way more "natural" to me... plus, I'm really not about that artificial stuff.

Anyway, here are a few more pics.

I also hate margarine, so I’d want those little cakes if they could just do them entirely with chocolate frosting. Maybe that's where my anxiety comes from—worrying they won't turn out right. Then again, if I can manage a glaze for a massive cake, why couldn't they handle the minis?🙂

I trust Vincent, but I wouldn't hand over $9.25 a single cent, even if the damn thing was solid gold inside.

I’ll be wiser once your wedding is over. 😉

Honestly, if that pastry chef wanted to, she’d probably drown the whole thing in chocolate just to please you... I actually asked her about adding whipped cream, and she said she could do it, but since she has to hand-decorate each one to make them look pretty, she’d have to bump up the price a bit—apparently, it's a huge time sink for her. I'll hit you up once everything is finalized, but honestly, if the flavor is anything like the sample I had, you really can't go wrong here.
We’ve actually dropped by their shop a few times to sample stuff, and we even picked up some cake slices to take home—everything was legit delicious. Obviously, they don't have a massive selection like Whole Foods or something, since it's just a small boutique bakery, but the quality is there, and these mini tarts are like three times cheaper than what you'd pay at a big chain like Magnolia Bakery.
Plus, if you check out those photos in the link, you can tell the presentation is top-tier... I actually managed to track down the bride from that wedding in the link, and she told me everyone absolutely loved the desserts.

That’s what I was thinking too. I'm sure it'll taste great and look exactly how you pictured it. Personally, I don't believe in bad cake or dessert... 🤣

Beyond the anxiety, I'm stuck in a bit of a dilemma. I already found this incredible cake that I've had my eye on for ages, so my dream scenario is actually having both—the main cake and some cupcakes. But maybe I could find a middle ground? I could do cupcakes, then make the top tier for the ceremonial first cut exactly the way I want it.

I’m definitely going with that top cutting cake too, though honestly, it’ll probably look identical to the smaller one...

Hey ladies—quick question about wedding cakes. For those who’ve already tied the knot, how much did you actually order versus your guest count? My baker is telling me to aim for about 1kg per 8 people, but my mom is totally convinced that’s way too little... I really don't want to run out, but at the same time, I have zero interest in throwing money down the drain on fancy desserts that just sit out all night under the lights, drying up or melting into a mess that nobody wants to touch by the end of the night.
I know people have probably touched on these "rules" before, but I really want to hear your actual experiences—how much did you order, and realistically, how much was left over (or wasted)?

Patrick Anderson4 said:Hey, does anyone here have experience with Sugar & Spice? I’m a huge fan of theirs... if you've been there, let me know! 🙂

Reposting this since it got buried under a mountain of photos 😉

Donna Chase12

Hey everyone! I’m still on the hunt for some great dessert options—and honestly, trying to find stuff that doesn't break the bank is becoming an absolute mission!
It feels almost impossible lately! 😠
So, the standard rule of thumb is supposed to be about 10 ounces of cake per person, but every single catering company or restaurant I've talked to regarding wedding planning keeps insisting that 5 ounces
is plenty! 👍

I mean, I’m pretty sure my local baker wouldn't tell me it's enough unless it actually was... I mean, let's be real—it's in her best interest to upsell me on as much as possible anyway...🤷

Patrick Anderson4 said:Hey, does anyone here have experience with Sugar & Spice? I’m a huge fan of theirs... if you've been there, let me know! 🙂

Their pastries are honestly delicious, though I suppose they are quite pricey.

silverscout91 said:Their pastries are honestly delicious, though I suppose they are quite pricey.

I know they aren't cheap. I was actually planning on just ordering the wedding cake from them and picking up the rest of the desserts at a local bakery over in Columbus. I tried some of their treats last year, but I’m really curious if anyone here has experience with their wedding cakes. Specifically, are they easy to work with, or are they the type to half-listen to your requests and then just do whatever they want anyway?

Olivia Brown14 said:Donna Chase12

Hey everyone! I’m still on the hunt for some great dessert options—and honestly, trying to find stuff that doesn't break the bank is becoming an absolute mission!
It feels almost impossible lately! 😠
So, the standard rule of thumb is supposed to be about 10 ounces of cake per person, but every single catering company or restaurant I've talked to regarding wedding planning keeps insisting that 5 ounces
is plenty! 👍

I think 15 ounces per person should be more than enough for the desserts, especially when you factor in all the other food and cake that'll be served. I actually made that much last time and still had some sweets left over—they were absolutely delicious, by the way, from Sugar Land—but honestly, with everything else on the table, people just didn't get a chance to dive into them...🙂

ugh, thanks a million... I guess I've finally made up my mind—I'm definitely ordering 15oz of each...

I’m currently torn between getting pastries from Sweet Secret in Sugar Land or picking something up from Emma over in Columbus...

I’ve been crunching the numbers on how much dessert I actually need... since I don’t plan on sharing, I was thinking about putting two decent-sized pastries on every single table in the hall (which works out to about 4.5 pounds). That would mean ordering roughly 120 pounds of sweets total... and honestly, just thinking about it is already making me feel a bit overwhelmed.

Man, why even bother with such a huge crowd? Honestly, if they’re priced differently but taste just as good, just hit up whichever spot is cheaper... did you actually try both bakeries yet?

Donna Chase12, I really am... both places make incredible cookies and cakes alike. Honestly, all my friends had their wedding cakes from Sweet Secret, but we always pick up our birthday treats from EM... so I’m genuinely torn here.

And as for what people are saying... please, don't even get me started. At this point, I'll be thrilled if we "only" end up with 230 guests.

And do they actually cost the same?
uff, man... just a massive crowd... and a mountain of cookies😉

If you ask me, I wouldn't even bother putting a dessert spread on the tables since hardly anyone touches them... but good luck trying to explain that to my mom. "What kind of wedding is it without sweets?" she says. Honestly, give me a break.

As for the cost... they told me at Sweet Secret that a cake for about 200 people would run around $833... meanwhile, over at Emma, they quoted me somewhere between 10-$4.00 per slice. Regarding the other pastries, Emma has $30... and I completely blanked on how much they were charging at Sweet Secret, maybe
.

Hey ladies! My wedding is coming up in about eight months—September 10th. When should I actually be sitting down with bakers to finalize the cake and dessert situation?

Fear, my date is September 11th... and everyone keeps telling me it’s best to show up around the third or fourth month... just make sure to book an appointment ahead of time. Apparently, every bakery has a specific capacity they aren't supposed to exceed... I mean, they technically could, but they won't

Sean Long4 said:Fear, my date is September 11th... and everyone keeps telling me it’s best to show up around the third or fourth month... just make sure to book an appointment ahead of time. Apparently, every bakery has a specific capacity they aren't supposed to exceed... I mean, they technically could, but they won't

Thanks for getting back to me. 😉

Drew Foster11 said:Thanks for getting back to me. 😉

p.s. I was actually thinking about getting everything done at a local bakery, so if anyone has any thoughts on those...