Me neither.

See, the problem with wedding cakes is that they’re designed to look beautiful. This requires sacrifices to ensure durability, portability, and structural integrity, resulting in a cake with fondant that tastes like a sugary particle-board and a sponge with the texture of floral foam.

At our wedding, we opted for desserts that our guests might actually enjoy, rather than obliging them to make that forced “mmmmm” sound one uses when humoring people, like, say, fans of Transformers 4.

Enter Kristin of Sugar Dot Bake Shop, who prepared hundreds of bite-sized desserts (Meyer lemon tarts, pumpkin cheesecakes, chocolate peanut butter kisses, chocolate truffles, carrot cupcakes, and ginger cookies) that were stunningly delicious and beautifully arranged. This tasty menagerie offered a variety of sweets, so the guests who were allergic to gluten or dairy or chocolate didn’t have to sob quietly in the corner while everyone else raved over dessert.

Kristin even made a miniature wedding cake (which, not subject to the structural requirements of a cake the size of a tractor tire, was also delicious) for us to cut and publicly smear into each others’ faces, as is the custom.

What’s more, she crafted all these desserts and delivered and arranged them at a price far more reasonable than that of a typical, usurious wedding provisioner.”