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I have to admit, my driving motivation in wanting to be a “bee” was to score all your opinions on any unconventional ideas I could dream up. Surprisingly, the handful of things I’d wanted opinions on, I haven’t posted about yet! So hopefully you guys can help me out on the cake front. 
Even for the plainest of the plain cakes I had wanted - with impeccable fondant and without the painstakingly handmade edible flower, it would run me $7+ per slice… and we all know that fondant tastes terrible. After I got over the diy idea, I entertained the idea of having a fake tiered cake, and then serving much tastier sheet cake, at less than $2 per slice. Ever-an-anti-buttercream-person, I found I could get a whip cream filled cake (although custard was also an option, but I don’t know if I’m game for that).
But then when I thought about it, for an extra $1 a slice I could get the most amazing mango cake, made with those Phillipine atafulo mangoes (which should be considered an entirely different fruit than the run of the mill Mexican mangoes). It is the tastiest cake in the world, however, my only concern is that it is the birthday cake of choice for everyone’s summer birthdays on his side of the family (that’s me cutting my fab cake at my 21st birthday). So in a way it screams Chinese birthday cake, and while most Chinese birthday cakes are fabulous (I think it’s all in the real whip cream), a mango cake isn’t necessarily your run of the mill Chinese birthday cake I guess….
If they covered the whole cake in whip cream, so I just had a nice white cake on a retro milk glass cake stand…. maybe that would make it less birthday-y?
Another option, for just pennies more than the regular sheet cake would be tiramisu! What are your thoughts on untraditional wedding cakes? Did you/will you have one, or have you been to a wedding with one?
I say go for the Mango cake! It looks divine- the only problem I could foresee would be that everyone would want to eat MORE of it 
Good cake is worth it- I’m still dreaming of the cake my sister served at her wedding.
My all time favorite cake that I’ve enjoyed as a guest was a beautiful ice cream cake. They had a small regular cake that they cut and fed to each other - and to take home for their 1 year anniv. But for the guests, we were treated with a three tiered ice cream cake. Absolutely fabuloso!
On another note, my girlfriend had NY cheese cake as her wedding cake. Also a memorable cake.
I say go for it! We are probably doing a cake/dessert buffé. In that way everyone can have just their favourite cake/dessert + we have a lot of guests with different food allergies that we have to take into consideration… Hopefully everyone will be happy with our buffé.
I’m serving pies at my wedding. Go for the alternative!
I love the idea of a Tiramisu “cake.” You could have it made into a few pretty tiers for cutting but then have big dishes of it ready to go in the back. I’m personally not the biggest cake fan in the world (weird, i know), and I think tiramisu would be a fun twist. My fiance demanded cupcakes and we are having a local lady make them for …… 50 cents each! I’m doing a few other desserts with our caterer and then some big old pies. I want it to look like a fancy bake sale. Another idea is if your reception is at the victorian mansion then you could just have one small pretty, gorgeous cake for you guys to cut, but then get a bunch of small pastries and candy like a victorian tea time kind of thing.
I wanted a chocolate cake, but feared that not enough people would like it. We went with a more crowd pleasing brandy-flavored cake.
I’m personally not a mango fan, but if you think most of your guests are, I say go for it! It would definitely be memorable!!
The FI and I are doing a traditional crouquembouche (spelling?) to honor my (soon to be “our”) family that are flying over from france. It looks super beautiful and the faces that my friends make when I describe a tower of cream puffs covered in a sugar “cage” are absolutely priceless! We’re not even really cutting it; instead we’re lopping off the top cream puff with my dad’s mexican saber which has been in the family forever. Traditions are meant to evolve, maybe your grandchildren will one day cut into a mango cake on their wedding day because that’s “how it’s always been done”! You never know!
We are going to do the traditional cake cutting for pictures, but our tower will be made of cream puffs…very off the wedding path, but I’m really love cream puffs! =)
It screams birthday cake because birthdays are a time for traditional cake and everyone in your family loves it. That pretty much guarantees it will be a hit. And, along with birthdays, weddings are another traditional time for cake. I don’t think it will be out of place at all.
I love the idea of a non-traditional wedding cake! Go for it!
My sister served three great cheesecakes at different levels and sizes at her wedding and I loved it.
I would have preferred to just serve pies at my summer brunch wedding, but the FI is more of a traditionalist that me, so we compromised: A simple, two tier, 50 slice butter cream cake for cutting (lemon cake, raspberry filling, and buttercream icing). And 5 pies (apple, strawberry rhubarb, lemon merangue, and blueberry, and peach). Mini fruit tarts and eclairs come with our brunch, so our guests shouldn’t be lacking in sugar at all. We’re only expecting around 75, so this should cover everyone along with some people who want to try both and it fits our microscopic buget (cake= $180, pies= $15 total, because the apple and strawberry rhubarb are his mom’s award winning home made ones). I’m getting hungry just thinking about it!
I don’t know if you’re in Vancouver or Seattle but Vancouver has a great chinatown and chinese bakeries offer great wedding cakes…same style as the mango…without the mango…”traditional” wedding cake…fruit whipped cream and all…for about $200 at around $1.50 or less per slice…and you could even make a deal!
Same goes in Toronto’s chinatown all the way at the other side of the country! Def. something to look into.
I say go for the mango cake too! I think guests like it when they see something different at weddings (especially if it’s tasty!)
On another note, I’m asian too and prefer the whipped frosting on the cakes from the chinese bakery. I also love cake, but find most wedding cakes too sugary and dry. Well, a girl I knew in high school started baking cakes (she was on the cover of Seattle Metropolitan Bride and Groom a few months ago)…and she totally won me over with her cake.
If you want to try a local baker in Seattle…by the Olympic Sculpture Park…check out her website to set up a tasting (since you do such great vendor reviews and are also in Seattle). She has done cakes for a wedding in Canada too. Her website is http://www.cake-envy.com…not very impressive website, but she’s just starting out and her cake is DELISH…we chose the grean tea cake (I was skeptical, but it’s tasty and a striking green color) and the black chocolate cake (so moist…so good!)
I have no place in my life for fondant. Whip cream + cake = the best! I’m going the fake cake route so that I can have the look and the taste that I want.
A friend of mine who got married in Vancouver had a mango filled cake. The cake was so delicious that I wanted more. If I had the option, I would go with the mango cake.
You could always do multiple cakes - some mango, some tiramisu, some more traditional flavors. That’s what my FI and I are doing - a “cake table” with several different, beautiful cakes to choose from. I just love cake too much to pick just one on our wedding day!
P.S. I don’t know if your background is chinese but like my FI because he is chinese he forgets that not all of our guests are… so he doesn’t realize that what he considers “normal” or “not wedding like” at a chinese restaurant or bakery would be totally amazing and a delicious experience (especially bakery goods) for everyone else!
It’s your day girl, and it sounds like you already know guests will like it! Yummy!
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Mrs. Milkshake, Seattle/Vancouver, BC Age and Occupation: 23, Pharmacist Fiance's Age and Occupation: 25, Pharmacist Engagement Date: May 2007 Wedding Date: August 2008 Blogging Since: December 6, 2007 Venue: Victorian Mansion About Me: Despite the fact that I’ve invested many long years of my life studying the sciences in college, I’m glad to be out of there and I would never do it again! I’m super artsy at heart - I run an indie craft site, I grew up shooting and developing my own film, doing jazz and ballet, and the whole gamut of art classes. I’ve been called a Jane of all Trades… but I was also told many years ago not to make my passion my career because it’d suck the fun out of it. Hence my choice of day job. We live in Seattle but are having our wedding in Canada to be fair to all our family and friends.
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