sweetpee_1993
Well-Known Member
I've ordered/received custom cakes twice. ((You know that, @HouCuseChickie 
)) The first tasted pretty blah and was a thematic mess. And it came from the bakery at the Contmeporary which I've seen so many amazing cakes come from. I was so sorely disappointed on that one. Second cake, from the bakery at Y&B Club, was much prettier and a fantastic representation of what I sketched & described. The taste, however, was good not great. It's my understanding that the bakeries use a traditional buttercream recipe when you order buttercream. Traditional buttercream is different from the American-ized super-sweet-n-creamy version we associate with that name. It's got eggs in it. I don't know about y'all, but I've neeeeever made buttercream using eggs. I did some reading and, yes, proper buttercream is different than what we Americans think of so it's not going to be what some of us expect. I would still order a custom cake with extremely specific instructions on the design for special occasions but I wouldn't go out of my way on non-special-occasions to order one because, to me, we're more likely to be okay with the taste instead of thrilled and the cakes are expensive. I'm not down with spending that kind of money to not have my socks knocked off in taste and appearance.
I don't see why there shouldn't be a cake thread here! Why not?! Is there really such thing as too many cake threads or too much info on cakes??? I think NOT! Carrie does have a killer blog going. I love her TRs, too.
)) The first tasted pretty blah and was a thematic mess. And it came from the bakery at the Contmeporary which I've seen so many amazing cakes come from. I was so sorely disappointed on that one. Second cake, from the bakery at Y&B Club, was much prettier and a fantastic representation of what I sketched & described. The taste, however, was good not great. It's my understanding that the bakeries use a traditional buttercream recipe when you order buttercream. Traditional buttercream is different from the American-ized super-sweet-n-creamy version we associate with that name. It's got eggs in it. I don't know about y'all, but I've neeeeever made buttercream using eggs. I did some reading and, yes, proper buttercream is different than what we Americans think of so it's not going to be what some of us expect. I would still order a custom cake with extremely specific instructions on the design for special occasions but I wouldn't go out of my way on non-special-occasions to order one because, to me, we're more likely to be okay with the taste instead of thrilled and the cakes are expensive. I'm not down with spending that kind of money to not have my socks knocked off in taste and appearance. I don't see why there shouldn't be a cake thread here! Why not?! Is there really such thing as too many cake threads or too much info on cakes??? I think NOT! Carrie does have a killer blog going. I love her TRs, too.
) . I hate feeling like I'm encroaching on her territory, but in the same sense, I also hate sending people to other forums and sites when they have cake questions. Plus, I love having that one thread you can scroll through with tons of cake pics, but then again- I just love looking at cakes in general. 
