I have been asked to make a sheet cake for 100 people at an outdoor event. This will be one of my first cakes for a paying customer and I have another pretty big 3D cake due to this event the same day.
I would like to fill (torte)each cake with a lemon curd or another filling but perhaps I should go with a crusting type of buttercream filling as I cannot keep it cold for too long. Being my first cake, would you advise I not use a filling that needs to be kept cold?
Here is my question: For a sheetcake- how big does this cake have to be and what size/shape should I consider to make it to look aesthetically pleasing? If there will be several sheet cakes to feed the 100, should the torted cakes be stacked one on top of the other, with those cardboard cake boards in between the stacked cakes? If so, should they be doweled for delivery so they do not slip around?
Please advise - I need some help!
It is best to not use a filling that NEEDS to be refrigerated. Hopefully someone else on here will be able to correctly answer you.
I am not sure what you mean by making a sheet cake aesthetically pleasing. You can place two 11x15's side by side or two 12x18's side by side.
If you can give me a clearer idea of what you have in mind for the 3D cake I might be able to help more.
Sorry if I am confused.