Millefeuille as a wedding cake

grahamor

Hi,

We are getting married at the end of July this year and want to have a giant Mille-feuille (for 110 people) instead of a traditional cake.

We are looking for a baker that could create this for us. A few concerns i'm sure they might have would be

- logistics
- keeping it fresh and cold

Can anyone recommend a baker that might be interested in this ?

The wedding is in Drogheda

Thanks for any tips.

kandr10

grahamor wrote: »

Hi,

We are getting married at the end of July this year and want to have a giant Mille-feuille (for 110 people) instead of a traditional cake.

We are looking for a baker that could create this for us. A few concerns i'm sure they might have would be

- logistics
- keeping it fresh and cold

Can anyone recommend a baker that might be interested in this ?

The wedding is in Drogheda

Thanks for any tips.

This guy is excellent and might be able to advise. http://frenchweddingcakes.com

Toots

kandr10 wrote: »

This guy is excellent and might be able to advise. http://frenchweddingcakes.com

when I read the thread title this was the first guy who popped into my mind! He's based in Kilcock in co Kildare, and will deliver, but it's limited to a 1.5hr drive from his premises. Wherever you end up getting it, I'd recommend that you get the baker to deliver it for you.

ABajaninCork

Do you mean a croquembouche, OP?? Millefeuille is like a cream or custard slice...

Faith

You'd need to discuss it with your venue. A lot of places won't allow you to bring in fresh cream cakes because of health and safety issues.

It sounds super tricky, tbh. The baker woul have to time it to arrive exactly when you want it cut. Considering that usually happens late at night, I doubt you'd find a baker who'd agree. You can't leave fresh cream sitting around in a warm room because it will spoil, so timing-wise alone, it would be nearly impossible.

ABajaninCork

Faith wrote: »

You'd need to discuss it with your venue. A lot of places won't allow you to bring in fresh cream cakes because of health and safety issues.

It sounds super tricky, tbh. The baker woul have to time it to arrive exactly when you want it cut. Considering that usually happens late at night, I doubt you'd find a baker who'd agree. You can't leave fresh cream sitting around in a warm room because it will spoil, so timing-wise alone, it would be nearly impossible.

I don't think this will be too much of an issue as the croquembouche will be filled profiteroles, rather than piped and exposed fresh cream. Venues are well used to this (In the UK, anyway), and will make the appropriate arrangements.

Faith

Yes, but they're not talking about croquembouche, they're talking about millefeuille. See the comment about keeping it fresh and cold, which wouldn't apply to a croquembouche (which should be kept cool, but not cold).

Gatica

Faith wrote: »

You'd need to discuss it with your venue. A lot of places won't allow you to bring in fresh cream cakes because of health and safety issues.

It sounds super tricky, tbh. The baker woul have to time it to arrive exactly when you want it cut. Considering that usually happens late at night, I doubt you'd find a baker who'd agree. You can't leave fresh cream sitting around in a warm room because it will spoil, so timing-wise alone, it would be nearly impossible.

This was the first thing I thought of as well reading the OP.
I'd read some venues' T&C's and I do recall there being a warning on fresh-cream cakes.
I also don't know how a delicate dessert like that would work in a 100 ppl size...

Toots

I'd say what you'd probably have to do is have it brought out for the 'cutting of the cake' bit, and then taken straight back in to the kitchen to a cold room or something. If the hotel do allow this, you'd probably need to serve it for dessert, because I can't see them agreeing to serve it with the evening food, which will be sitting out for hours.

ABajaninCork

Faith wrote: »

Yes, but they're not talking about croquembouche, they're talking about millefeuille. See the comment about keeping it fresh and cold, which wouldn't apply to a croquembouche (which should be kept cool, but not cold).

Which was why I queried it...

tinkerbell

ABajaninCork wrote: »

Which was why I queried it...

The OP said Millefeuille, not croquembouche ... Google Millefeuille wedding cake - looks amazing!

Toots

tinkerbell wrote: »

Google Millefeuille wedding cake - looks amazing!

Well that's just great! Now I've to try and talk my husband into going down to the fancy bakery in dundrum town centre and getting me a slice of millefeuille! :P

January

What's with the fancy name? We call those custard slices here

athtrasna

Won't it be a nightmare to cut and serve to the guests? They crumble and disintegrate so fast?

kandr10

January wrote: »

What's with the fancy name? We call those custard slices here

Ah no seriously Google image it! They look awesome. That ain't no custard slice!! Totally deserves a name on its own

eviltwin

Could you get lots of smaller individual ones and arrange them cake like? They are a pain to cut. Flakes galore.

PLL

I love Millefeuille. Check if your venue will possibly have room to store it for you. (my oh is a chef)

P.S. Kudos on the inventive idea! I love seeing people who go for something different!

January

kandr10 wrote: »

Ah no seriously Google image it! They look awesome. That ain't no custard slice!! Totally deserves a name on its own

I googled millefeuille and got custard slices!

Ah no, I am joking, some of them do look impressive.

tinkerbell

eviltwin wrote: »

Could you get lots of smaller individual ones and arrange them cake like? They are a pain to cut. Flakes galore.

I think I'd just want to stick my whole face in a Millefeuille wedding cake. No worrying about cutting it up then! All the crumbly flakey goodness yum yum!!

BabysCoffee

Could the pastry chef at your venue make the millefeuille for you?

grahamor

BabysCoffee wrote: »

Could the pastry chef at your venue make the millefeuille for you?

We are renting a country house that doesn't offer catering so it has to be external

grahamor

eviltwin wrote: »

Could you get lots of smaller individual ones and arrange them cake like? They are a pain to cut. Flakes galore.

Thanks, yes i was thinking of this . You are right about cutting them.

Toots

Oh my god, do this!!

kandr10

That one looks amazing! Could nearly double as your dessert!

deisemum

That looks amazing and different. I'd love some now, it must be around 25 years since I last made some millefeuille and they were extremely popular back then.

BabysCoffee

Since this thread all i want to eat is a millefeuille slice - I've watched so many YouTube videos of them being made

LynnGrace

tinkerbell wrote: »

I think I'd just want to stick my whole face in a Millefeuille wedding cake. No worrying about cutting it up then! All the crumbly flakey goodness yum yum!!

Same here.

I had to look up millefeuille to find out what it was . Looks delicious.

Gatica

January wrote: »

I googled millefeuille and got custard slices!

Ah no, I am joking, some of them do look impressive.

Yes, I had a look at the photos and it's amazing the number of people out there who have tagged/named standard custard slices as millefeuille! They're not even remotely the same thing! :eek:

Anyway, the delicious and much more delicate millefeuille sounds like a wonderful wedding cake, but much too messy to cut at a wedding I would think...