(Closed) Cake flavors!!!! Help is needed please!! Deciding the layers and flavors

posted 9 years ago in Food
Post # 3
Member
1896 posts
Buzzing bee
  • 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 # 5
Member
2249 posts
Buzzing bee
  • Wedding: March 2018

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
Member
199 posts
Blushing bee
  • Wedding: May 2009

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
Member
6009 posts
Bee Keeper
  • Wedding: May 2009

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 # 9
Member
360 posts
Helper bee
  • 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
Member
445 posts
Helper bee
  • Wedding: October 2009

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
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

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)

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