Has anyone done a 3-tier cheesecake wedding cake? Any advice would be helpful. I have a potential bride wanting to go this route. The reception is outside and it gets HOT/HUMID in Alabama. Thank you.
I'd insist to the bride we do a dummy display cake and bake the cheesecakes in square pans. That solves your cutting problems. The hardest part of a cheesecake wedding cake is cutting them so it looks reasonably cake like on the plate. A warm cheesecake is almost impossible to cut.....not to mention the possible liabilities of a food poisoning if the cake gets too warm for too long.
Sounds like a bad idea for using cheesecake especially if done outside in humid weather!!! Stitches has the right idea of how it should be done!!! Good luck with your customer!!
Thank you stitches. I thought it seemed like a bad idea and would turn to mush. I will suggest a dummy cake with cheesecake bites on the side.
AI did a 4 tier cheesecake wedding cake with fondant, and then stayed and served it. It practically had to be served with a scoop. I was so embarrassed, I just kept making jokes. It was glop, and every piece looked like I had chewed it before I served it. I think a scoop would've been a neater presentation.
Just so you don't try this:
I worked at a place where another decorator delivered a cheesecake wedding cake to (when I was gone). They froze the cheesecake as their "solution" to protecting it from the summer heat. The Chef told me his frustrations about trying to cut it. He wound up putting it on the meat slicer to cut through the solidly frozen cake.
AMost of the pictures I looked up showed the tiers seperated on stands? And you can display it maybe just for the cutting ceremony?