Fall Cake Flavors For High-End Wedding

Decorating By MelaMang75 Updated 17 Oct 2011 , 5:31am by scp1127

MelaMang75 Posted 14 Oct 2011 , 4:04pm
post #1 of 25

First of all, I'm not a high-end girl, I'm a simple girl that likes good simple flavors when it comes to cakes! So I'm totally unsure why these people want me?? They want to do a taste-testing for a wedding for next year. They would like to try 4 different flavors besides Vanilla and Chocolate. So, what would you all suggest for flavors? Keep in mind they will be in stacked wedding cake. Thanks!

24 replies
mbyrne Posted 14 Oct 2011 , 4:18pm
post #2 of 25

Pumpkin spice cake with cream cheese butter cream would be good.

bobwonderbuns Posted 14 Oct 2011 , 4:21pm
post #3 of 25

Check out the info in my signature -- it will give you lots of help and recipes on all kinds of cake flavors. icon_biggrin.gif

LeeBD Posted 14 Oct 2011 , 4:25pm
post #4 of 25

Off the top of my head...Carrot, Pumpkin, Red Velvet, and maybe a Caramel Dulce de leche

mariacakestoo Posted 14 Oct 2011 , 4:28pm
post #5 of 25

Brown sugar buttercreams, white chocolate, ginger, mocha....

meljce Posted 14 Oct 2011 , 4:31pm
post #6 of 25

Almond, pistachio, pineapple mango, lemon poppy seed, spice, chocolate w/blood orange buttercream. Persimmon (actually really good), peanut butter, strawberry lemon swirl, rose, lavender, chai spice, green tea. There are so many choices...

bobwonderbuns Posted 14 Oct 2011 , 4:40pm
post #7 of 25

Of course if you want to go seriously high-end, I recommend getting this book "Extraordinary Cakes" by Karen Krasne http://www.amazon.com/dp/0847858081/?tag=cakecentral-20

Some of the cakes call for very specific and VERY EXPENSIVE and hard to find ingredients, but they are all sooooooo worth it!! icon_biggrin.gif

pinklatte Posted 14 Oct 2011 , 4:49pm
post #8 of 25

For fall, pumpkin spice, caramel apple, vanilla chai cupcakes.

bobwonderbuns Posted 14 Oct 2011 , 5:45pm
post #9 of 25

Hey MelaMang75, are you still here?? We've given you several ideas and heard nothing from you. Did you get any ideas??

MelaMang75 Posted 14 Oct 2011 , 6:12pm
post #10 of 25

Wow! Tons of ideas!! Sorry, I had to take a break to do some decorating! I had pumpkin in mind, and something apple, but was drawing blanks from there. What about orange? Would that at all be fallish? They all sound so yummy!!!! Thanks everybody icon_smile.gif

kakeladi Posted 14 Oct 2011 , 6:14pm
post #11 of 25

I also suggest carmel apple and butter pecan w/spiced apple filling.

meljce Posted 14 Oct 2011 , 7:04pm
post #12 of 25

A ginger bread spice, or a cinnamon would be good. So would hot chocolate

cupcakeatheart Posted 14 Oct 2011 , 8:24pm
post #13 of 25

We just did a Cinnamon vanilla cake with Maple cream cheese buttercream... huge hit! And Pumpkin spice always is too

carmijok Posted 14 Oct 2011 , 8:51pm
post #14 of 25

I hope they're paying you for this tasting!

MelaMang75 Posted 15 Oct 2011 , 1:56am
post #15 of 25

Yes, they are. I will include it in with their deposit if they go with me, otherwise I will charge a tasting fee. It sounds like I'm the only one in the running, but you never know until the contract is signed. icon_smile.gif

Normita Posted 15 Oct 2011 , 2:11am
post #16 of 25

I also suggest pumpkin spice with cream cheese....yummy!! The caramel apple sounds delish....how can I make that?

scp1127 Posted 15 Oct 2011 , 4:16am
post #17 of 25

Bob, I just got that book, Extraordinary Cakes, yesterday. I have already read the whole thing, ordered the 10 inch pans, and the proper gelatin. I am looking forward to the recipes, but mostly her methods. I've been wanting to stack cakes in the removable pans and I think she has the right idea as to the style of cakes suited for the process.

On her site, she only offers about 15 kinds in arestaurant seating 175. That means she has it streamlined. The cakes are only going for about $50 for the 10 inch. Mine will have to be much more than that.

I hope her recipes are good, but I usually do my own, so the recipes will be a bonus. I'm glad someone else brought up that book. I would probably get accused of being pretentious, since on another thread, I am wrong, and all cakes are created equal.

tavyheather Posted 15 Oct 2011 , 4:31am
post #18 of 25

oh no way..u guys r talking about the lady who started Extraordinary Desserts, it's right here in San Diego! how exciting! everyone talks about it but I have never been myself. I'll make a reason to go and tell u all about it!

scp1127 Posted 15 Oct 2011 , 5:23am
post #19 of 25

tavy, that would be great. Her book was just released Tuesday. I have been waiting for about two months for this book to come out. I was not disappointed. Some of her ideas are unique. Her lemon buttercream is a combination of German with curd and meringue. The use of gelatin is something I haven't done, so a new skill for me to add. Some inredients are not available for me in a smaller area, but those recipes were few. It is a beautiful book. Even if the recipes have to be tweaked, the inspiration is worth it.

Another note on books: Anyone with a first edition of Miette, by Meg Ray... the publisher is providing free reprints due to the volume of mistakes. You just have to ask. Amazon overnighted mine.

bobwonderbuns Posted 15 Oct 2011 , 3:32pm
post #20 of 25
Quote:
Originally Posted by scp1127

Bob, I just got that book, Extraordinary Cakes, yesterday. I have already read the whole thing, ordered the 10 inch pans, and the proper gelatin. I am looking forward to the recipes, but mostly her methods. I've been wanting to stack cakes in the removable pans and I think she has the right idea as to the style of cakes suited for the process.

On her site, she only offers about 15 kinds in arestaurant seating 175. That means she has it streamlined. The cakes are only going for about $50 for the 10 inch. Mine will have to be much more than that.

I hope her recipes are good, but I usually do my own, so the recipes will be a bonus. I'm glad someone else brought up that book. I would probably get accused of being pretentious, since on another thread, I am wrong, and all cakes are created equal.




I was just going to use my magic line pans. I have a few springforms but I'm not interested in buying new pans, at least not now. I'm looking forward to trying her recipes! icon_biggrin.gif

bobwonderbuns Posted 15 Oct 2011 , 3:34pm
post #21 of 25
Quote:
Originally Posted by scp1127

tavy, that would be great. Her book was just released Tuesday. I have been waiting for about two months for this book to come out. I was not disappointed. Some of her ideas are unique. Her lemon buttercream is a combination of German with curd and meringue. The use of gelatin is something I haven't done, so a new skill for me to add. Some inredients are not available for me in a smaller area, but those recipes were few. It is a beautiful book. Even if the recipes have to be tweaked, the inspiration is worth it.

Another note on books: Anyone with a first edition of Miette, by Meg Ray... the publisher is providing free reprints due to the volume of mistakes. You just have to ask. Amazon overnighted mine.




I have the Miette book and have the email from Amazon saying they would replace it in October, but they haven't yet. I guess I'll have to make a call! icon_rolleyes.gif

bobwonderbuns Posted 15 Oct 2011 , 3:36pm
post #22 of 25
Quote:
Originally Posted by scp1127

Bob, I just got that book, Extraordinary Cakes, yesterday. I have already read the whole thing, ordered the 10 inch pans, and the proper gelatin. I am looking forward to the recipes, but mostly her methods. I've been wanting to stack cakes in the removable pans and I think she has the right idea as to the style of cakes suited for the process.

On her site, she only offers about 15 kinds in arestaurant seating 175. That means she has it streamlined. The cakes are only going for about $50 for the 10 inch. Mine will have to be much more than that.

I hope her recipes are good, but I usually do my own, so the recipes will be a bonus. I'm glad someone else brought up that book. I would probably get accused of being pretentious, since on another thread, I am wrong, and all cakes are created equal.




How on earth can she charge $50 for a 10 inch cake?? I mean, I just spent $31 JUST on the Marco Polo tea to try that recipe!!! icon_confused.gif

scp1127 Posted 16 Oct 2011 , 12:40am
post #23 of 25

Bob, I just emailed them and the next day I had a reply saying that it would be overnighted (Miette book). It was.

On the 10 inch cake, I'm thinking $89.00. That's my current highest priced cake Greman Chocolate). Those cakes probably should be more, but I'm going to see what happens there. She is just mass producing only about 15 flavors for two 175 seat dessert restaurants. We would be doing one.

If you read the recipes, it is the stacking that requires the removable bottom. Any 3 inch pan will do. You just can't stack it. Not really a big deal in the construction of the cake.

Let me know about the tea. If it is good, I would like to know where you got it.

I searched for the gold gelatin sheets. I finally found a good deal. Let me know if you need some. I'll look up where I got them.

scp1127 Posted 16 Oct 2011 , 9:23am
post #24 of 25

Update on my post about Miette:

Tonight I looked at the book and there were no corrections. When I closed the book, a cardboard errata sheet fell out, the same one they have had all along. Tonight I emailed Amazon, telling them that the book had not been corrected as promised. I'll update again when they respond. So just wait on the recall.

scp1127 Posted 17 Oct 2011 , 5:31am
post #25 of 25

Amazon responded by apologizing for the cardboard corrections, and they refunded my original book price from June. that is on top of giving me the new book. They sugested that I email them later about the second edition.

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