Susan:
I think if the flowers go down one side, it'll be easier to photograph, and potentially cheaper (this is based on an assumption that flowers are more expensive than a baker doing piping). Although I really like the idea of the last cake - the flowers kind of rippling over the top tier, and then maybe the bottom tier and middle tier have the piping. And the bird toppers on top of those billowing flowers (can flowers billow?) would be so pretty! And if it's possible, I'd like the different piping on the different layers. The top and bottom can match, but the middle layer should be different. I think if each had its own style, it might be confusing to the eye. But if we're putting the flowers at the top instead of down one side, then maybe the only piping on the top tier is the vine/branch.
I like the idea of TheCakeStand cake, but I think I'd prefer if it was a lighter brown, or even a green so that it looked like vines (if we're using a vine flower. I still haven't decided what flower to use).
Yeah, I'd prefer if the piping was the same color of the cake. I think if the lace was the same color, it'd be really nice.
Yes! I really love the last cake, too! Maybe instead of piping a design, we could just do the vine/branch theme. Because that seems very natural yet elegant.
Your depiction is exactly what I want for each tier. But if it's a good amount more expensive to have 2 fillings per tier, then yes, I'd like the bottom and top to be coconut, and the middle tier to be strawberry. :]
Umm ... you guys can have whatever filling you want as the third option. I'm kind of set on the coconut and strawberry, so have fun with the last one. Raspberry Bavarian filling, anyone? (that's from TheCakeStand)
Aww, Susan, you don't want moss on the top of the cake? :3
DD's website is the one huge downside to using them as the baker. It probably means that the owner is older, and doesn't know how to use the internet? That's just an assumption. But! If they have free cake tastings, I bet you'd be interested in a consultation. :P
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H was telling me the other day that there should probably be some kind of food, because he and I will have had to eat lunch ahead of time. We'll have to determine how much we want to spend per person for the buffet, because that can add up quickly when there's ~50 people.
H's younger brother (we'll call him Middle H) was offered the MC job, and I think he's going to be the MC and possibly the DJ - although the hotel consultant said there's a DJ that gives 50%-off to people who use the hotel as the reception, so we'll have to talk to him about his prices.
Would you guys want to do multiple cake tastings in one day? Maybe I should limit scheduling them to 2 per weekend. Unless you guys are marathon cake tasters. :D
The hotel consultant said that they have the equipment to do the slideshow. So start finding the cutest pictures of me!
Susan, that would be great if you could schedule the cake tastings! I'm not sure if they'll let you do the tastings without knowing what type of flower we're using, but you can call and ask to sample their cakes in order to determine which bakery to use.
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And now for a very important piece of information. The hotel sent me an email last night that I just saw this morning, and it reads:
" The $500 facility fee is waived if you are spending $30 or more in food and beverage through the hotel. You had talked about appetizers being served. We would prefer the hotel to do the catering for your event, as that is part of our service. Our exception for outside catering is typically for wedding cake, and ethnic food—Indian, Persian, Pakistani food ect. We would like to discuss what menu you had in mind, what foods you had in mind. We can easily have 4-5 appetizers in the $25 price point. "
Isn't that exciting? : D So lemme go look at the menu items that they sent us. Dum dee dum dum duuuuum ...
Okay, not as exciting as I had thought. If we got 5 hors d'oeuvres per person like we would do from the catering company, we would end up with roughly $18 per person, or $900 total. No freaking way we're doing that.
A cheaper option would be to use these "action stations" they provide. Each station requires one server for $75. If we did this, I would prefer the brisket station ($110, serves 20 ppl) + the smoked turkey station ($125, serves 15 ppl) + the cumin pork station ($165, serves 20 ppl). Then we have 5 servings leftover based on a 50-person assumption. However, each station only comes with fresh rolls, no vegetables. Vegetables would be $8.95 per person * 50 ppl = $445. Yowza.
I think for now, we'll stick with the outside caterer. I'm going to talk to them today, and ask about the hors d'oeuvres as well as how much they charge for other foodies. We can still use the hotel for alcoholic beverages and such, and that will definitely put us over the $30 limit.
Wedding Committee adjourned!
Alright. Do you prefer regular piping or the flower piping as in the second to last cake picture? And if you're going to have the flowers billowing from the top as in that picture, do you want piping on the top layer? And do you want the flower drawing stuff instead of piping on any of the layers? We'll ask about flower verse piping when we go.
ReplyDeleteYou're right about TheCakeStand cake, that it depends entirely on the kind of flower you get.
If you go for the vine/branch theme as in that last cake, would you still want it to match the rest of the cake?
Raspberry Bavarian sounds like a yes. I'm going to look through all of them to make sure.
The Cake Stand has a Caramel Coconut Pecan filling, but not just a straight coconut.
Do you want a fondent? DD uses a very smoothed out butter cream icing usually, but if we want a fondent, it's an extra $4 per serving. That may be why her prices start out so cheap. She does seem to have free tasting though.
I think I'm going to sketch a picture and upload it to make sure we get this right. I would be terrified if your wedding wasn't perfect and it was my fault ^-^
I've emailed a couple of the places, asking how early in advance we should book the appointment. I also noticed that it's recommended the cake be ordered three to six months in advance. That worries me. A lot. We may have to charge forward and try to taste cakes this Saturday and decide pretty near immediately.
It also looks like one of them, I don't remember which place because they all blur together right now, has two days set aside for tasting, and neither of them are Saturday. And another place has 2:30 Saturday tastings, but that's the latest. Don't worry about all that though, Anna. I'm saying this more for your mom's sake. I'm going to take care of this so you don't have to!
The hotel is ridiculously expensive! I think you're right about going for the outside catering. Let us know how the talk with them goes. And if there are only two adults at the wedding, the bar will take care of the $30 minimum.
Susan and Mom: MUCHO IMPORTANTE.
ReplyDeleteI talked to the caterer today, and the only appetizer tasting that she offers within the next couple weeks is this weekend. At 2:30 pm. I'm going to give you a list of things to try, and you can tell me what's good and what to stay away from.
... coincidentally, I lost the address you're supposed to show up at. Her phone number is 817-368-9064, Keri Navarre.
As for the response to your questions, Suz (H says you deserve a 'z'):
I prefer the flower piping over the regular piping (granted we find a flower that looks good on a vine. You guys are probably my best resources for that. You all know what grows on a vine, or at least maybe what looks good on a vine, so I'm leaving flowers up to you. :D).
Piping probably doesn't have to be on the top layer. Hopefully we'll have enough flowers, big or small, to cover up the top tier.
Do you mean color-wise for vines matching the cake? Because I think I'd like green vines on the white cake, or if we do a branch, then a very light brown (I really don't like how dark the branch is on the picture on the website).
I would prefer the fondant, as from what I understand this is easier to pipe on than just buttercream icing. But it's probably more expensive as well. If you could ask the other places if they also have a charge for fondant when you go for tastings, that would be great.
The thing that's holding me back about doing the $17/adult for 2 hrs of bar service is that there are roughly 36 adults. That's $612. So ... we might just get a half keg ($185, serves 100 ppl) or a full keg ($350, serves 200 ppl), and then supplement with wine.