Post # 1
I went cake tasting yesterday. I really liked the pumpkin cake but do you think that it would be too fall for a wedding in Feb?
The bakery suggested alternating the teirs so it would be layered with vanilla cake, I could do the whole cake one flavor as well, just kind of like the alternating idea.
The carrot cake was really good too, but quite dense so it would be difficult to alternate that one.
I guess I am just concerned that it seems like such a fall flavor that it would seem out of place in winter.
Post # 3
Is pumpkin a popular flavour?
I think you should have another flavour for sure, I hate pumpkin, but I’m sure i’m not the only one.
You can’t go wrong with vanilla and pumpkin right?
Post # 4
I don’t think people care about the cake being in the right season – juding from myself, I only care about whether it tastes good or not! 🙂
Alternating flavours sound like a good idea, I’ve never had pumpkin cake so I can’t tell you whether I like it or not but it’s always safer to have two options just in case.
Post # 5
Mmmm pumpkin cake is delicious! It is sort of a “fall” flavor, but also a “cold weather/comfort food” flavor more importantly, so I think it would still be fine in February because it’s still quite cold (at least where I live) in February 🙂
Post # 6
I think pumpkin cake is great idea. Wedding cakes are often dry and it is pretty much impossible to make a dry cake with cans of pumpkin inside it 🙂