I have been making cake for a hobby for a while now and have been asked to do a wedding. It's through someone I know and have been told they are not too fussy but would like passionfruit cheesecake and the rest is up to me.
It's for 100 people and I have been going through so many ideas on how to do this..
First was using a tiered cake stand but the cost of hire is to much here.
Second was to bake the cakes, add the topping and freeze then smooth buttercream over the top and sides, then using dowels and cake boards stack them up.
The third was using fondant over the cheesecake but I think this sounds like a terrible flavour combination.
If i went with my second option my problem would be the sizes, my estimates are I would need a 12inch, 10", 8" and 6" to just serve 50 people.. Are my portion sizes right here? (cheesecake servings are larger that a standard cake I think)
I think I feel confident enough to stack 4 levels but any more seems like trouble.
If anyone could suggest any ideas here it would be appreciated!
Thanks in advance :-)
here´s somethink about cheese cakes covered with fondant, maybe that help or you can use garnache instead too!
oohhh my bad, i forgot to por the link lol http://cakecentral.com/t/738511/can-you-cover-cheesecake-with-fondant#post_7334134
I did a cheesecake wedding and used the satellite stands that were gorgeous...I filled with mini lights and ivy. I frosted my cheesecakes with buttercream so I could decorate and they were tremendous. Had a hard time with the hall staff insisting they chill them right after pics were taken at beginning of dinner because they would have tasted much better but they were still great...rasberry swirl and chocolate swirl per request.
Do you have to use all the cake together? I mean, could you do your 4 layers and then the extra servings would just be pulled out when the cake is sliced?