Weddingbee boards

Do you still need some recommendations?  I tasted cake at basically every bakery in Southeastern Wisconsin, so I could tell you all about them.

Okay, here goes.

Aggies:  No.  It was the first tasting and I didn't know what to expect, but a high school girl brought out three bites of cake on a styrofoam plate and left us to look through their book of totally 80's floral wedding cakes.  We asked if we could try lemon and red velvet, and were told they didn't have any available.  I thought the cake was dry and bland, and the service was bad.  Although, my sister did get a birthday cake from there and it was fine.  Not groundbreaking, but fine.

Simma's:  Hands down the best cake I've ever had in my life.  The experience was amazing, too.  They brought out 6 full sized slices of cake on a tray with a bud vase of flowers and two coffees.  Again, a high-school aged employee talked to us about our cake design, but that was my only complaint.  The cake was incredibly delicious AND they sent us home with a to-go box.  It was our #1 choice but also the most expensive, so we ultimately went with something else.

Eat Cake!:  This was the first bakery where we actually met with the baker.  Debbie was friendly and full of great ideas, and her cake was also the least expensive of everywhere we tasted.  I got the feeling she would be very easy to work with and the cake would look great.  I wasn't thrilled about the taste of the cake, though.  The lavendar vanilla was heavenly, but everything else was a little dry.

Le Cakery:  NO.  OMG, NO.  The owner is an a-hole.  I was 10 minutes early and he would not stop going on and on about how early I was and it was such a problem and he was not prepared and it was my fault because I was so early.  Then he complained about my choice of weekend because he has an annual trip that weekend every year.  Okay, sorry, then you should have just told me that weekend was not available.  Also, the cake was "not the right temperature" because I was so early and it didn't have time to thaw.  I didn't even care - I like chilled cake better anyway.  I also thought he was incredibly pushy and was telling us how it was going to be, instead of us discussing OUR ideas.  He laughed when I said I wanted polka dots made of fondant because "fondant tastes terrible."  Maybe YOURS does, but I've certainly had delicious fondant in the past.  Then I fell hard on my butt on his icy, un-salted sidewalk.

Peter Sciortino's:  This is who we went with.  I met with Elizabeth and I thought she listened to us, gave us a fair price, and her cake was delicious.  The chocolate was deep and dark and moist.  The frosting and filling layers were thick, but creamy and the perfect sweetness.  We went with a smaller tiered cake and a large sheet cake for the most cost effective option.