<font color="0000ff">hi girls, need some help! I'm thinking of replacing the last dessert dish for the banquet with real wedding cake. What can i exchange the dessert from the hotel for? Cos the cake's going to cost a bomb and a bit not cost effective if the hotel won't exchange it for something else.
I have to cater for about 370 people at my dinner banquet and I saw the idea (in the latest style weddings) of using mini cupcakes/mini cakes tiered to form the shape of a real wedding cake and then serve one piece to each guest. Very unique idea. But does anyone here have any idea on how I can cut the cost of doing this? So far, PG quoted $2 for a normal cupcake, cherylshuen $3 for a very pretty looking mini cake with icing etc and some don't even do mini cakes
I didnt ask for quote. I was toying with the idea and asked if they have and they said they do. But in the end we ordered wedding cakes instead cos hb doesnt like tiramisu.... Guess you can call PG and ask them for quote.
oh yes, Bride, as you were enquiring about miniwedding cakes. It is VERY labour intensive and hence the cost will be much higher. That's why i said that for your number of guests, a tiered cake might be more cost effective.
I want to have a real wedding cake and I know of someone that is willing to make the cake for me @ cost because she is relatively unknown. I've seen her portfolio and its quite nice. Should I take her up on her offer or should I spend the extra and have a professional do it?
<font color="0000ff">hi pink bunny, are the raspberry cakes you're talking about on the website? Heart-shaped ones? Nice!
Hey sue75, we've decided that we want mini cakes instead. Take a look at some photos I found on the internet. Hopefully my hotel can get the pastry chef to provide similar ones. *fingers crossed*</font>
<font color="0000ff">hi michelle, i got these pictures off the internet. There are dozens more but I can't upload them all here. Some files are too big. I try again... I dunno if they're halal. It depends on the cake shop.</font>
are you ok with the taste of fondant? almost all of the pics that you have shown are covered in fondant (except the one that I'm pretty sure is actually a candle - the chocolate and white ones) and I'm thinking that most guests won't like the taste of it. Then again, I don't mind peeling it off and just eating the cake itself! Heehee. I consider fondant to be like flowers, they make things look pretty but I'm not about to eat them!
I actually make cakes for friends and family so I know something about it. They say I'm pretty good but they might just be polite! lol.
I'm considering hiring a 'novice' baker for my wedding cake but I'm still kinda iffy. I remember when I first started out and the near disasters I had! But people did put their trust in me so I should 'pay it forward' and put my trust in another novice right? lol. I dunno.
Let me know if I can answer any questions about cakes and I'll try my best! I've attached a pic of a wedding cake I did for a friends wedding. I don't really like the design but the bride did so that's what counts right?! lol.
<font color="0000ff">hi squeakers, yup, i do realise that almost all the cakes are fondant cakes. But they make the cake look sooooo cute!! I think they're cheaper than if i were to use fresh cream also right? I'm not too sure about the fresh cream/marzipan thing so i think i'll just wait for the hotel coordinator to get back to me regarding the costs.</font>
Personally, I would get fondant covered miniature cakes and then provide cake boxes for your guests to bring these 'treats' home. They can eat them later or the next day since most people will be full from the banquet. Or if you want to splurge, you can have them in clear boxes already prepared for your guests to bring them home.
<font color="0000ff">hi squeakers, it's a good idea but I will be replacing the dessert dish of the chinese banquet menu so it's not too nice not to have a dessert. The dessert dish was meant to be glutinous rice balls in soup so that's already quite filling in the first place. So a mini cake should be alright. Ya, it's a bit ex to have individual boxes. Already might not have the budget if Pan Pac expects me to top up a lot </font>
<font color="0000ff">hi squeakers, nope, they have not gotten back to me. Don't think it will be so fast. Nope, no cake fee if i bring from outside. Only an indemnity form to say that if there is any case of food poisoning, then they're not liable</font>
Do you know what flavor you are going to have? I'm trying to decide on that for my own wedding cake. My FH is going to have a chocolate groom's cake so I'm thinking the actually cake should either be a different flavor or a different flavor for each tier.
What do you think would be a good flavor that would please everyone? I'm thinking doing a basic pound cake or white cake...
When is your AD? I'm making the cake for the reception we're having in the States. I'm deciding on the design now. The party is going to have an 'underwater' theme so I'm going to use either one of these cake designs:
I'm not sure as to the flavour yet but i know I love chocolate!
What's a groom's cake btw? Keep seeing this but dunno what it's for...
By white cake, do you mean vanilla flavour? I think chocolate, vanilla and butter cakes are the safest bet cos most people eat these flavours. But to me, vanilla's a bit boring. Butter cakes, I dunno if people will think they're cheap? But that's my opinion cos I love chocolate But between butter cake and vanilla cake, I say butter cake.
My AD's on 9th dec. How about yours? Based on your 2 pictures, I very much prefer the 2nd cake to the first one. The sandcastle looks a little kiddy, if you know what i mean. hope you don't mind my comments cos it's just my opinion</font>
the grooms cake is a small (usually one layer only) that is made out of chocolate that represents the grooms hobby. So if your hubby likes computers, it might be shaped like a computer... They actually went out of fashion for awhile and now they are making a comeback since grooms are more involved with the wedding.
And don't worry! I like the second one as well. Its more traditional.. the first one is more 'fun' though. Everybody has different tastes.
My AD is Nov. 26 and the reception in the States is Dec. 30th. I can't wait! I'll finally get to eat sweets again. Right now I'm concentrating on trying to fit into my dress!
(oh, and white cake is very very white. and can be almond flavour or vanilla.. compared to the vanilla or butter cake which is more yellow.)
so what's the groom's cake for? To display with the wedding cake or is it before the wedding? Sorry, a bit suaku in this.
Oh... is the white cake a small one or those pretty pretty type with patterns on them? You can consider making one of those cakes I posted above as mini cakes to give out as favours. Will be unique esp since you're making them yourself
Dont' worry about asking questions. Considering this is my hobby.. I'm more than happy to talk about it!
Grooms cake is usually set on the side of the wedding cake.. they are displayed together but the wedding cake always steals the show!
The white one I made for my friend is HUGE. I love the mini ones.. they take a lot of time and patience though. For some reason they can go wrong quite easily compared to the big ones. (Like the big one I made for my friend, it was my first wedding cake so all the mistakes were hidden by the flowers. LOL That was a long time ago though so now I'm much better. Thankfully!)
Have you considered making the mini ones yourself? I can give you directions/help if you want to attempt them. (The fun part is eating the mistakes. lol)
I wanted a real "big" cake but I love the little ones as well so I am going to make small individual cakes (like the ones you posted) for the VIP tables only. Maybe you can do that? It saves costs and you get the best of both worlds.