Post # 1
So far I have two cake layers figured out: Orange Grand Marnier Chiffon – which will most likely be vanilla soaked with grand marnier and Orange Grand Marnier Chocolate Truffle. In between there will be buttercream or ganache or whatever, but I haven’t figured that out.
I have multiple tiers, not sure how many yet.
I think that I want to have a different flavor for each tier, but I cannot figure out what they would be!!! I looove frangelico, I loooove chocolate, I looove caramel, I like a raspberry ganache, and really I just love anything chocolate. I dont know what to do. I don’t know what would be a nice combo. I just am sooo confused! I’d like to have some really wonderful ideas to give to the baker when I meet him.
Post # 3
- Wedding: August 2009 - St. Thomas of Villanova Church & the F.U.E.L. House
Definitely do a different flavor for each tier! We picked my favorite for one layer, Mr. Bruschetta’s for another, and then a flavor my mother would be VERY disappointed if we didn’t have for the third.
Oooo, maybe COMBINE your chocolate and raspberry ganache idea?!
Post # 4
Hmm, well I know I don’t like plain vanilla, carrot cake, plain yellow cake, and I really despise fruit chunks in the cake and in the buttercream/ganache … oh and I don’t like white cake.
Post # 5
i say tasting is the way to go. i had flavos picked out until i tried a chocolate cinamon ribon cake that my baker had on our sample plate. I don’t even like cinamon that much and I never would have picked it off a list, but that is our favorite of our choices! Plus tasting is super fun.
Post # 6
We are having 4 tiers,
Top to bottom
-Chocolate cake w/chocolate mousse
-Red Velvet w/creme cheese
-Chocolate cake/chocolate mousse
-White cake w/fresh berrys in creme
Post # 7
I say go for a different flavor with each tier, too! And although a lot of your flavors sound fantastic, I don’t think it would be terrible if you chose one tier (maybe the smallest tier?) to be something a little more plain. Some people just don’t like anything too rich, too heavy, or too sugarey, and getting something plainer might not be something you like, but it would probably cover your bases with all your guests. Mmmm, and I agree with a atste testing. We probably would have chosen something more traditional, but after the tasting we totally changed our minds!
Post # 8
These are some new flavors I just found!!!!!!!!!!!!! They sound so good. What would be a good flavor if my mom loves coconut? Hmmm…
Raspberry Liqueur Cake A white cake made with a French raspberry "crème de Framboise" and raspberries folded into the batter prior to baking. A raspberry liqueur and butter sauce is poured over the cake when it is fresh from the oven, then covered with a rich cream cheese frosting.
amaretto raspberry swirl
White Chocolate cake- raspberry torte
sponge cake with rum,chocolate and vanilla custard layers and whipped cream–out a sight
Tiramisu flavor cream filling
Raspberry Truffle A dark chocolate cake, spread with a thin layer of raspberry jam and filled with a rich, dark chocolate raspberry truffle. And with a layer of champagne truffle, it is positively decadent!
Post # 9
- Wedding: September 2009 - Westwind YWCA camp
Since grand marnier and orange chiffon are such light and tangy flavors, you probably don’t want to pair that with the buttercream. It will just mute the flavor of the chiffon cake. I’d pair that cake with the chocolate ganache filling – maybe even something like a mayan chocolate ganache? (spicy!) Or maybe you want your cake to have an all-over smooth taste?
It’s up to you, really!
Post # 10
We’re doing our cake all the same flavor so if people want cake, that’s the option. If they don’t want cake, they can have the chocolate cjip cookies or whatever we decide to serve later on. I went to a friend’s wedding and everyone at the table got a different flavor of cake. People were asking the waitstaff if they could trade, and have a kind someone else had, etc. Anyone with allergies had to ask if there were nuts or whatever in the cake, and the waitstaff had to figure out what flavor that guest got, and if it had the allergen in it…. I was totally turned off by it. So we decided to do ONE flavor, and we didn’t include anything that are the more normal allergens (ie no nuts). We do have a handful of gluten-free guests, so we will have a cake or other dessert option for them, too.
Post # 11
definately do a tasting! and remember if you choose something like frangelico or almond flavored cake, make sure the type of cake you choose is somewhere listed due to folks nut allergies. the last thing you want is someone rushed to the hospital at your reception. (trust me, been there done that NOT fun)