Wedding Cakes - Page 6

WinniBug · #1 09-05-2008, 07:33 AM

I thought you were supposed to peel off the fondant before you served the cake?

APhi Sailorgirl · #2 09-05-2008, 08:02 AM

Quote:

Originally Posted by WinniBug

I thought you were supposed to peel off the fondant before you served the cake?

Some places do that as a courtesy, but I don't think it's universal.

Our venue suggested buttercream and said for 90% of what people want the chef can do it in buttercream and then it will taste better for your guests.

Army Wife'79 · #3 09-05-2008, 10:52 AM

Fondant tastes worse than Play Doh to me. ugh. Frosting should taste like frosting. It's ok for a cake to look like a cake instead of "fake advertising food" (the stuff the ad agencies make with shellac over it to look like real tasty food that isn't even food at all).
Most fondant is like semi-hard Elmer's glue.

SthrnZeta · #4 09-05-2008, 04:29 PM

See, as much as I like the look of fondant, I really like tasty cake and I wouldn't serve something to my guests that I wouldn't eat myself. Because of that, I'm leaning towards buttercream.

I also really want a black damask-like pattern on a white cake but I'm afraid we can't make it happen - I don't want black mouths or nasty frosting. Though, I did see a thin black vine-like pattern on a white buttercream cake that looked really pretty and thus would have a lot less black icing on it... Perhaps just having a black ribbon around the bottom of the tiers would incorporate the black without turning everyone's mouths black...?? Any ideas?

ForeverRoses · #5 09-05-2008, 04:38 PM

Quote:

Originally Posted by SthrnZeta

See, as much as I like the look of fondant, I really like tasty cake and I wouldn't serve something to my guests that I wouldn't eat myself. Because of that, I'm leaning towards buttercream.

I also really want a black damask-like pattern on a white cake but I'm afraid we can't make it happen - I don't want black mouths or nasty frosting. Though, I did see a thin black vine-like pattern on a white buttercream cake that looked really pretty and thus would have a lot less black icing on it... Perhaps just having a black ribbon around the bottom of the tiers would incorporate the black without turning everyone's mouths black...?? Any ideas?

I think the black ribbon would be nice- and then no black mouths to worry about.

As for fondant, I have a recipe for marshmallow fondant that I make. It looks just like regular fondant but tastes much better- plus I can flavor it with different things. My favorite is a cherry almond cake that I ice with almond-flavored whipped cream and then top with the almond-marshmallow fondant. Yummy.

VandalSquirrel · #6 09-05-2008, 04:50 PM

This thread just makes me want to eat cake, which I really don't need to eat a lot of.

I've had some amazing cakes covered with marzipan instead of fondant, and the marzipan has had designs imprinted into it. If I were to be married, this is the way I'd want to go, plus Swedish princess Cake is just something I like, A LOT. LucyKKG knows what I mean.

This bakery has an example, it was one I would consider if I were to be married back at home (if I were to be married at all, haha!) http://www.legateauelegant.com/Our_Cakes.html

honeychile · #7 10-06-2008, 10:40 PM

Quote:

Originally Posted by VandalSquirrel

This thread just makes me want to eat cake, which I really don't need to eat a lot of.

I've had some amazing cakes covered with marzipan instead of fondant, and the marzipan has had designs imprinted into it. If I were to be married, this is the way I'd want to go, plus Swedish princess Cake is just something I like, A LOT. LucyKKG knows what I mean.

This bakery has an example, it was one I would consider if I were to be married back at home (if I were to be married at all, haha!) http://www.legateauelegant.com/Our_Cakes.html

I think I gained a gazillion pounds just reading that website! They sound wonderful!

ZTAMich · #8 09-07-2008, 07:52 PM

This thread is a handy reminder that I need to email our caterer and see if she has found our 'misplaced' top layer. I had almost forgot about it! I really want some cake next month on our anniversary!

APhi Sailorgirl · #9 09-08-2008, 04:16 PM

Quote:

Originally Posted by ZTAMich

This thread is a handy reminder that I need to email our caterer and see if she has found our 'misplaced' top layer. I had almost forgot about it! I really want some cake next month on our anniversary!

Better yet, just ask her to make you a new one. Our venue said they would do that for us instead so it would be fresh. I'm not sure I want freezer burnt cake.

aephi alum · #10 09-08-2008, 05:16 PM

Quote:

Originally Posted by APhi Sailorgirl

Better yet, just ask her to make you a new one. Our venue said they would do that for us instead so it would be fresh. I'm not sure I want freezer burnt cake.

Our top two layers survived the freezer quite nicely. It's all in how you wrap it. (The bottom two tiers were enough to feed our guests, so the caterer gave us both of the other tiers.)

ZTAMich · #11 09-08-2008, 05:50 PM

Yeah this is a catering company that is based at the church. They serve lunch to the surrounding Harlem community daily and have 3 spaces for wedding and any other kinds of receptions. I think they know how to store a cake tier!

Our cake was SO good I don't think I'd notice a little freezer ice.

Glitter650 · #12 09-22-2008, 12:55 AM

This is my wedding cake. If you see in the corner is a little bride and groom star fish It was supposed to be the topper, but my mom made it and the baker said it was too heavy to keep on the whole time.

HBADPi · #13 10-08-2008, 02:05 PM

Here's our cake! We had a different flavor for each tier (coconut, chocolate, carrot and raspberry amaretto). My favorite was the amaretto! Yum!

WCsweet<3 · #14 10-08-2008, 05:25 PM

That is so beautiful! What bakery did you get it from?

KSUViolet06 · #15 10-08-2008, 05:28 PM

HBADPi: Your cake is gorgeous.