wedding cake : (leigh burns) wrote: So...what do you think? AmI crazy for wanting achocolate wedding cake? Should I be flexible and get the white icing anda few white layers? Has anyone ever *seen* a chocolate wedding cake?----------------------------------- ------------------I have seen **lots** of chocolate wedding cakes, and have heard themmetioned here quite frequently! My best friend/MOH got married last September (I was her MOH) and she hada yummy chocolate cake with raspberry filling (had white icing, though).The worst was a distant cousin's wedding cake: Yellow cake (we're talkinglike out of a box, not lemon) with chocolate frosting and blue icingroses. It had staircases and a fountain underneath with blue water. Thechocolate frosting didn't even taste good--and I'm a chocoholic, too, soit's got to be bad chocolate for me not to like it! But I have seen prettycakes with dark chocolate frosting, too.It's obvious that this baker is INSANE and should not bake your cake! Justkidding. I'm surprised is all, considering what a progressive kind ofplace Austin is (I lived there until last summer).
wedding cake : Your idea of strawberries and ivy sounds lovely on dark icing. Maybe youshould shop around for a baker who is more in tune with what you want.Godd luck!My fiancee, raised in Hershey, Pa. --Chocolate Town USA, is a certified(and certifiable!) chocoholic. Our wedding will be in Hershey (in agarden overlooking the Hershey chocolate factory). So what other kind ofcake could we possibly have! I love the idea of a chocolate wedding cake(hey, I'm a chocoholic too), and I bet our wedding guests will love it aswell.So Leigh, you are NOT crazy to have a chocolate cake! Enjoy it!I have to agree with Megan on this one. Wedding cakes are TRADITIONALLY white or yellow cakes, but recently more and more brides have been having fun with their cakes. I am having a 4-tiered cake, and each tier will be different. This will give the guests an option. One of my layers will be a chocolate cake. If your baker refuses to try something new, then you need to try a new baker. Find one that likes to be creative and who is willing to work with you to acheive what YOU want (not what the baker wants). You'd be surprised at how many bakers do some of the same things. The cake topper that you described could be probably be done elsewhere if you just explain it to the baker.
wedding cake : Oops! I didn't mean to sound as if the baker were totally inflexible. Heactually suggested the 4 different tier method. I think he was justtrying to point out that some people wouldn't like the chocolate cake andthe variety may be better. (Of course, in weddings where there is nogrooms cake, people who don't like white cake are left without an option.)He would certainly make whatever I wanted him to with no hesitation.I think chocolate wedding cake is fine--I have seen them and they look beautiful and unusual! Especially if you are having a cheescake groom's cake, I wouldn't worry about those mythical "people who don't eat chocolate"If the baker you've chosen won't make it for you, find another one!I cna't remember for sure but I think Martha Stewart's weddings book has a picture of a chocolate frosted cake. If you get the latest MS weddings magazine, there's even a cake with GREEN frosting! Our wedding cake was a chocolate cappucino cake with mocha icing and optional hot fudge sauce, and we got a small decorated sheetcake as an option for those who don't do chocolate. I alone got about fifteen rave reviews at the reception for selecting it, and my mom reported tons more. We chose it because it's our favorite dessert at a favorite restaurant. The restaurant was very helpful in preparing several of the cakes for us to pick up a couple of hours beforehand (a friend volunteered to get it and set it up for us). The whole setup, including the fudge and the extra cake, cost less than $200. Go with what *you* want for the wedding cake. If you want to be nice and offer an option, you can -- it worked for us!
wedding cake : Shannon & Chip, with a few slices of cake left to enjoy this weekend!--_________Shannon W. Sudderth"The price of freedom is eternal vigilance." -- Thomas JeffersonCensorship is the easy way out. Chocolate wedding cakes aren't unusual at all, at least locally to me. We do plenty of them (usually with raspberry filling). Are there peoplewho don't like chocolate cake? Absolutely- just as many as the ones whodon't like white cake, in my experience. And most of our cakes have more than one flavor included in the cake. (one layer chocolate, one layer gold, one layer carrot, etc.) How manyflavors you have in your cake may depend on how you intend to serve it. Will it be THE dessert? Or will it be distributed informally afterdinner along with another dessert? If you're serving it as THE dessert,you might want to consider that people will want one or another flavor andsome may not get what the want. For that reason, we usually suggest oneflavor when it is THE dessert. If it's being distributed less formally, people will tend to pick andchoose the flavor they want over time. The ability to have the exactflavor they want becomes less important because it's then up to them toget what they want while it's still available. Grooms cakes, while not unusual, are not frequent in our region. People have adapted the tradition of having two different flavors from twodifferent cakes into having only one cake with more than one flavor. Thisallows them to have an overall larger single wedding cake at the same costas the two seperate smaller cakes.Good LuckPaulIn article (leigh burns) wrote:
wedding cake : I spoke with someone this past weekend regarding my wedding cake. She isa friend of my cousin (my cousin is encouraging her to start her own business) and I wanted to talk with her and find out whatshe had in mind as far as the type of cake (I know nothing about weddingcakes) to serve and what she would charge. Mind you, she is not a professional baker and this would be her first wedding cake. We looked at some pictures and I picked out a cake (three tiers, serving approx. 95guests), I told her not to worry about my color theme--just do it in ivory, and I also asked her to pick out a cake top for me--nothing fancy,just elegant with doves on it.When I asked her the cost, I was floored--she was charging me well over $1 per slice (which is the going rate in our area). I hesitated, and she said we could discuss the cost later. I felt that she was ripping me off!! She is not a professional baker and this would be her first wedding cake--I thought she could at least give me a discount for allowing her to experiment with my cake.
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