Post # 1
Hello Bees! I have some cake questions! After months and months of back and forth on the cake decision, we decided to go with a red velvet with cream cheese frosting because it is something we both like! I asked around and no one said there would be a problem with it. We also got some quotes from a few different bakers. After much ado, we pick one we liked and started asking more questions.
(1) She then raised her prices, since she had misquoted us. Apologized profuesly, but still. She was originally the most expensive anyway.
(2) she told us (and this has been backed up by others) that cream cheese frosting for a summer wedding (with INDOOR) reception she couldn’t guarantee the cake for transport. That the frosting would melt/shift.
So I don’t know what to do.
Post # 3
I’m not a huge fan of red velvet so yeah, I’d choose something else personally. But if you’re a diehard red velvet fan, maybe you could move to cupcakes or something.
Post # 4
Did she recommend an alternative to cream cheese frosting? Fondant, I’m assuming? Could she do fondant over the cream cheese to help it stay in place? People pick off the fondant, anyway (though this will up the price).
I’ve heard the same worries about buttercream, so I guess it just depends what she offered as a solution.
I also don’t like red velvet, so I’d be inclined to go with something else, but, if that’s what you love, I’m sure you can sort something out.
Post # 5
@KristenGotMarried: This in a nutshell.
Did you have a close second choice that would travel better? I ended up having a vanilla cake with almond mousse filling and buttercream icing, it was amazing. It sounds weird I know, but I got so many compliments on how it tasted because it was something my guests had never tasted before. But I still say do what YOU want.
Post # 6
I’ve heard of alot of people doing red velvet with the cream cheese frosting more of like a thin filling between layers and fondant over top. Like a PP said, that will raise the cost. But if that doesn’t work you can do cupcakes.