Wow! What a lovely cake. Can I ask how much it was and what kind of cake it was? I've never seen a Cinderella chocolate statue like that, it's beautiful!![]()
I agree~ I have only seen the white chocolate ones. I love this!
Wow! What a lovely cake. Can I ask how much it was and what kind of cake it was? I've never seen a Cinderella chocolate statue like that, it's beautiful!![]()
Here's my DW birthday cake that we enjoyed at the wave last Monday. Chef Brian did an outstanding job. My wife was wowed.
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here's her pic of the splash mountian cake.
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Am I the only one who is not really digging the 2 dimensional pics of characters that seem to be popping up a lot now?
Just thought I'd post my most recent experience...
A week or so ago, I emailed Brian at the Contemporary to discuss cake ideas and get some options. We settled on exactly what I wanted and I was then able to call the CR private dining directly to order. I gave a credit card as a guarantee, but it will be charged to our room.
-8 inch chocolate cake with bavarian cream filling
-bright blue fondant
-white chocolate monorail (Brian also said he'd throw in some other fun touches)
-personal message written on the cake
To be delivered to our room at Bay Lake Tower on Feb. 7th. Cost is $100 plus room service fees for delivery.
I'll post pictures here after we get it!
whoops!
it is too bad that things go wrong sometimes.![]()
Hi all! Was wondering if anyone has gotten one of the ganache (rather than fondant) cakes lately? I love the look of fondant, but I've heard having that shoots the price way up. Just wondering what current rates are for ganache cakes, what sizes are available, and what restaurants you can have them served at? Really any info on ganache haha ;D Celebrating my 25th at Disney this year but don't want to spend $100!
Also, if I order a cake from GF bakery, can I pick it up for dinner at CP? I am guessing they only deliver on GF property.
WOW, chef Brian was a busy man last weekend. A Splash Mountain Cake on Sunday and a Cinderella Cake on Monday!!!! Great job, Brian.