just one tier?
Is it even possible? She said just like the picture. any recommendations?
is that just cake
what are you making?
a 125 serving big flat cake ain't gonna be that pretty necessarily strawberries & chocolate or not
geez the 'squat police' are gonna be writing tickets left & right about this one
How about one "large" masterpiece and then smaller individual cakes for the guest... that to me seems reasonable and managable...
sure an 18 inch cake
Its cheesecake not cake. I could do a 12" cake as the show cake and then make enough for the remaining servings separately?
me--i would recommend spiffing it up with strawberry blossoms and tendrils and get the bride & groom strawberries up higher
make it look even more graduated--the picture def shows it looking graduated up higher in the middle
i'd do the whole 18 inch
you don't have to bake cheesecake in a spring form
i'd get the 18 inch half pans bake two and slide them together
dang that's gonna be heavy!!
my arms hurt already
i think i'd apply all berries on site maybe
Using that train of thought seems to be the most realistic to me...
cheesecake often gets a smaller serving size though
can't remember how big
must check w/wilton
K8 that does sound do-able! The only concern I had is getting the cheesecake out of a non spring foam pan. any idea's on that?
i usually bake mine with a cardboard circle under it and aluminum foil or parchment in between that & the cheesecake
in this case a half cardboard circle for the half pan
it just ensures that it will definitely fall out no problem-o
to have even more insurance--fold a long strip of foil or parchment like a ribbon and lay it down first so it is under everything so it crosses the bottom of the pan and the ends hang out & up over the sides and you have a for sure little pull tab--not essential but nice if it's your first few this size
cheesecakes freeze brilliantly
pop it out
away you go
i worked for this one place and she would not let me freeze the cheesecake
dumb dumb dumb and we were doing two layer cheescake tiers
still upset about that apparently ;)
but they just sound spooky--easy peasy!
Thank you so much for taking the time to really explain everything!
So take the 1/2 pan and make a 1/2 circle of cardboard and place the cardboard template in the pan then put aluminum or parchment over my cardboard template and pour in the cheesecake and bake?
Also If my recipe works for a 9" pan how would I convert that for an 18" pan? I was thinking multiply it by 5 but I'm just pulling that out of the air lol
yes and don't forget the crust in there somewhere too
let's see you need to decide how tall you want this
like new york tall or like bavarian short or in between
new york bakes low & slow bavarian bakes hot & fast
you could use anywhere from 10-20 cups of batter in each half give or take
i'd say you gotta do some math here then divide it by 2--for each pan
a full 18" layer gets 18 cups of batter but cheesecake doesn't rise like cake
so several variables to consider
oh and check if half pan fits in oven!!!
that's the biggie!!!
you could do a two layer cheesecake too
if baking a tall one is daunting
you can bake one with and one without the crust
and just stack them up--ganache in between
charge like crazy for the expertise
Ha lol I yes cant forget the crust!
I'm definitely going with a New York style. I need a math expert for sure I'm not positive but a 9" recipe has roughly 3 cups?
a 9" cake cake uses 5 cups batter
use an instant read thermometer for testing doneness
don't do any of that leave the oven door open for two hours while it cools
that's why two layers is nice sometimes--hot & fast
because you're baking a behemoth eighteen inches long and only nine inches deep but still use rose nails
cream cheese has a four hour shelf life outside the 40 degree chill box and the 140 degrees of heat (sorry i don't know the celcius)
but the four hours translates well--like say it's 20 minutes to buy it, drive it around in the shopping cart, read the magazines in the check out, get it home, bring in the groceries, get it in the chillbox so now you got 3 hours 40 left
be super vigilant
hey does an 18 inch cake fit in your refrigerator??
Ok maybe I should really think on which recipe to use and if i want to stack them. I have professional appliances but I will definitely go home and measure before I make any commitments!
9"=5 cups really? This is making my brain hurt!!!! And I still have to price the dang thing!
do rose mails react in cheesecake??
maybe use aluminum foil--cheesecake is self repairing--no worries
I use a piece of folded aluminum foil with a tear there on the one end & the little legs bent in opposite directions so it will stand up--I put one or more in my cakes instead of baking cores and rose nails--so the bigger cakes can bake off better--They remove easy peasy--just slide a knife down each side and wiggle it out--the knife unfolds the little feet & it just slides right out.
you made the mistake of thanking me for being detailed
but yeah--while it seems pretty straightforward
it's a boat load of planning
thanks for letting me help plan a bit too much
but srsly thank you!
that was fun
No way you have been an amazing help to me! One last question and I promise I will leave you alone. What would you charge for this?
fresh strawberries and cheesecake
and the chocolate plates around the perimeter too and those have decor on them
you buy those decorative sheets but you still have to cast the choco
just off top of my head not doing any math--$12 per serving sounds respectable
but i'd have no qualms going higher after i crunched numbers
all that strawberry work is last minute of course
no other big cakes that morning
shopping, chopping & dipping at the last possible moment to keep the strawberries pretty
after i think about it a while i think i'm low but i'd start there
and you can make the swirl on the panels with the white & brown choco you will be dipping with
don't need to buy the decorative stuff
Can I ask a question? You're doing a rectangular cake so that you will have enough servings? Why not do a tiered cake? Is the bride just against it?
I have baked an 16 inch round for stacking. I use a 3 inch round pan, spray it with oil and then line it with waxed paper. I don't put any crust on it until after it's baked and set. That way I can build the crust up to a completely flat edge, then put the cardboard round on and flip.
I don't use a nail, I use a bain marie so that the outside stays cool long enough for the inside to bake.
There is a cake on my profile that is a 16/10/8/6. The bride wanted the bottom wider for flowers.
Thanks again! I felt confident with my quote I gave her thanks to your help and advice.
ellavanilla- how do you stick the crust to the cheesecake? Can you describe how you form the crust to fit your cheesecake after the fact?
you are very welcome
A[quote name="Ali3971" url="/t/753317/cheescake-wedding-help#post_7351708"]Hello! My bride is looking for a cake like below for 100-125 people. I'm clueless were to begin. I haven't seen a spring form bigger than 12" and are the servings same as cake? I need to give her a quote by tomorrow at the latest and really need some advice on how to meet her servings
Sorry for the stupid formatting, I don't know what I did when I quoted your post. I don't know if this would be helpful, but I have a new 16" pan with a removable bottom that's for making cheesecakes, and I don't need it. I was going to take it to goodwill but if you want it you can have it if you pay for the shipping. PM me if you think you can use it.
first, i bake the cake as tall as possible, so that i get 3 inch tiers, I make the usual cracker/butter mixture and fill in the top of the pan . be sure to pack the cracker into all the nooks so it creates that smooth edge. then pop it in the fridge until its firm. run a blade around the inside of the pan and warm the bottom so that it releases. put the round on the bottom and flip. if I haven't used enough butter, there can be some loose spillage. but i simply scoop it with an offset spatula back into place and then follow with my crumb coat right away.
it can be messy and I haven't perfected it yet, but I prefer that to having tiers which are built up with frosting to be the correct height,