Fake Wedding Cakes?

[Still BLUTANG]

i've seen people do this. especially a mix between the two. The base and the little cake on top are real, but the in between tiers are fake.

[WhiteDaisy128]

It seems that unless you want a really elaborate cake, you can get a real one for not much more than they charge. I mean, I know it's all based on where you are, but if you are willing to look around and be flexible, you can get some good deals.

My wedding cake was soooooo yummy that I can't imagine having a fake or just having a sheetcake that people eat.

[SHEETCAKE]

Originally Posted by WhiteDaisy128

It seems that unless you want a really elaborate cake, you can get a real one for not much more than they charge. I mean, I know it's all based on where you are, but if you are willing to look around and be flexible, you can get some good deals.

My wedding cake was soooooo yummy that I can't imagine having a fake or just having a sheetcake that people eat.

It seems that you are acting a snob. I am served at many many weddings and taste much better than some fondant-covered white frilly crap.

[WhiteDaisy128]

Originally Posted by SHEETCAKE

It seems that you are acting a snob. I am served at many many weddings and taste much better than some fondant-covered white frilly crap.

I'm not trying to act snobby. I honestly think my cake (and many other wedding cakes) taste much better than sheetcake. Sheetcake is often OVER moist and has an every-day cake taste to it. I think for a wedding, having something more special helps set the tone of the event. My cake had no fondant (because I do not like the way it tasts), and had the best butter-cream icing I've ever had.

[NinjaPoodle]

Originally Posted by WhiteDaisy128

I'm not trying to act snobby. I honestly think my cake (and many other wedding cakes) taste much better than sheetcake. Sheetcake is often OVER moist and has an every-day cake taste to it. I think for a wedding, having something more special helps set the tone of the event. My cake had no fondant (because I do not like the way it tasts), and had the best butter-cream icing I've ever had.

I agree with you about the butter cream tasting better. When I worked at the Culinary Academy here in San Fran, I became friends with some of the pastry students. They let me taste one of their cakes which were covered with fondant. It’s more “pretty” than anything else. It wasn’t bad but butter cream is def. better.

[Stef the Pef]

Am I the only one who got reminded of those rubber cakes at restaurants by this?

Not a fan.

[AGDee]

Well, my cake for my first wedding was fake, but it was not a money saving thing at all. In fact, I think I paid more for that option. They individually decorated the foam layers to be my cake (and only my cake..not a rented one) with real frosting. However, they provided personalized, engraved boxes that contained a full half pound of cake in each box. Each box had a piece of 3 layer cake, a chocolate layer, a cherry chip layer and a white layer. There was raspberry filling and buttercream icing. It was the exact same cake batter that they used if they made the cake itself. Each guest got a lot more cake this way, got some of each type (have you ever seen people fighting over who gets the chocolate when it's on the cake table??), it was in an easy to take home container and there were no worries about the cake falling or becoming damaged. Nobody even knew that the cake was fake because there was a section of "real" cake for where we cut it. Then they whisked the cake away and brought in the boxes of cake.

[ISUKappa]

Oh, you know when you're getting a piece of sheetcake.

I mean, cake is cake and I'll eat it regardless, but I always feel a bit slighted when I get a piece of sheetcake vs. tiered cake. The frosting to cake ratio is definitely subpar on a piece of sheetcake.