Chaska Herald - cake - Comments

Mollee, I love the idea of

unsiez — Sat, 01 Mar 2008 09:17:57 -0600

Mollee,

I love the idea of lemon and raspberry...perfect for summer. As for the chocolate part, maybe you can make the top layer chocolate...isn't that what the groom's cake is for? Or am I mixing that up with the top layer you freeze and eat on your one-year anniversary? Whatever. I vote for lemon raspberry. If he wants chocolate, get him a chocolate cupcake.
(Sorry Chad, but that's what I think.)

Funny that some like and

Ruth Anne Maddox — Thu, 28 Feb 2008 11:54:53 -0600

Funny that some like and some strongly dislike carrot cake. My sister said that's what she'd have gone with if she could have a do-over. She also forwarded me the Web site of the woman who made her cake -- while it's in Indiana and not a likely choice for you, it has some wonderful pictures and flavor combination suggestions. Check it out: http://www.rascias.com/

We had two cakes: white cake

Leah — Wed, 27 Feb 2008 18:13:47 -0600

We had two cakes: white cake with raspberry filling and carrot cake.
It somehow worked.

Go with the multi-tier cake!

Jmarie — Wed, 27 Feb 2008 16:13:28 -0600

Go with the multi-tier cake! Forget the Petit fours, while they are ever so lovely and less messy they can cost more than a wedding cake… Even the increasingly popular cupcakes or individual cakes at each table- typically start at $2.25 per cake/slice... Besides a multi-tier provides something for everyone! As a symbol of compromise to your groom, allow him to have his chocolate layer, just make sure your lovely lemony white tier is at the bottom, that way your first slice of wedding cake is your favorite, and less messy…..

If your still looking for flavor ideas try the following: White with Lemon and Gran Marnier, Chocolate with raspberry, White chocolate Ganache, and Italian crème cake.... All were favorites at my fall nuptials….

Mmmmm...cake. I think the

ChicChick — Wed, 27 Feb 2008 15:55:10 -0600

Mmmmm...cake. I think the lemon/raspberry combo sounds great for a summer wedding. But, there is something to be said for chocolate. That's what my husband would vote for. I think your guests will be happy with any cake you choose, as long as vegetables aren't involved. I'm talking about you, carrot cake!

A life-size cake of myself

Mollee Francisco — Wed, 27 Feb 2008 14:33:16 -0600

A life-size cake of myself doesn't sound like something the fiance is going to go along with but what a hoot to see! I just know if I had that, I would be glaring at him when he went to eat a piece of my nose or an eye.
(Mollee Francisco is a staff writer for the Chaska Herald. She can be reached at mfrancisco@swpub.com.)

For my first wedding, I

Ruth Anne Maddox — Wed, 27 Feb 2008 14:18:09 -0600

For my first wedding, I opted for the traditional white wedding cake with white frosting. But, knowing my affinity for chocolate, my then to-be and now ex-mother-in-law contacted my cake maker and had her also make a chocolate layer cake with white frosing designed to match the big ol' fat wedding cake and had it placed at the bride-and-groom's table.

For my second wedding -- on a Thursday evening on a beach in Indiana in May -- the 14 guests joined us at a local restaurant and each chose their own wedding dessert: There was a lot of cheesecake passed around.

And, while my sister's groom would have loved a Hostess wedding cake like one of these: http://www.yumsugar.com/229285, they actually had a tasty white cake with a buttercream frosting instead of the regular stiff sugar kind.

There's always the option of the woman featured recently in the news -- having a life-size version of you made from cake: http://www.cnn.com/2008/LIVING/01/07/cake.irpt/

Speaking from experience:

steinie — Wed, 27 Feb 2008 13:18:53 -0600

Speaking from experience: pick petit fours instead ... then you can have different "cake varieties" in every flavor and frosting, AND you won't have to ask any of your dear friends or relatives to be the dreaded "cake cutter" at your reception. Petit fours are easier to eat, serve, display and store (of course you'll want to order extras!) - and they don't dry out as quickly as regular white wedding cake.