Hi everyone. I have a wedding next Saturday for 200 people. I am making a fake cake for display which I will try to finish this weekend. I am thinking of making 3 slab cakes of 11" x 15" x 4" each and 1 round 14" x 4 which will be in between the fake cake for the bride and groom to cut. First, do you think this is enough to serve 200 people? Second, can I bake the cakes this Monday and Tuesday and freeze them cause I work all day and don't come home before 7:30pm.? For those who freeze their cakes, do they still taste fresh? Please helpppppp.
I am thinking of making 3 slab cakes of 11" x 15" x 4" each and 1 round 14" x 4 which will be in between the fake cake for the bride and groom to cut. First, do you think this is enough to serve 200 people?
Thank you CRW. Do you think I can freeze the cakes? I have never froze a cake before.
Ayes you can freeze them -- wrap them like mummies -- there are many ways to defrost and conquer -- but I wrap mine twice in plastic wrap then slide them into those Reynolds cooking bags used for roasts and turkeys --
Thank you K8memphis. I will bake them this sunday and freeze them for next week.
To answer your question regarding whether they still taste good after freezing..... I purposely make my cakes ahead of time so that I can freeze them, not sure what the science is behind it but after the cakes have been frozen they seem to taste extra delicious and moist.
AThey don't crumble as much after being frozen either. I freeze all of my cakes even if I will use it within 24 hours. It seals in the moisture and IMO helps develop the flavor.
Is that a typo? 14" x 4, for the bride and groom to cut?
Did you mean 4" x 4"?
So you have two dummy cakes with a giant cake in between? I was just thinking that it would look odd?
Totally just my opinion, as your vision is obviously different than mine...14" single tier is HUGE!
Would a 6" for them to cut be more manageable and look more dainty, along side a large dummy?
I guess I am confused as to why you wouldn't just do a regular cake (maybe far travel, maybe too detailed to get done, maybe too many other orders to get ready, maybe just plain nervous) with additional layered sheets. I just did a 200 serving wedding with 6, 8, 10 rounds. A 12" round and layered 9x13 were just for cutting (not on display).
Sounds like you are doing a lot more work than you need to? Idk...just some thoughts.
By slab, do you mean one layer sheet cakes? This, I personally feel, is a big wedding NO NO. I picture grocery store cakes, not a classy wedding cake. Go smaller and layer...a 9x13x4 serves 65. Less storage space taken up once they are iced, etc.
AI will post a pic of the cake so you can all see it. It is not finished ofcourse and it is too big for the guests but this is what they wanted. They are renting the cake and buying the slab sheets.
The slab cakes, I will be making three rectangle cakes with a pan of 11" x 15" and 4inch high, not really sheets I guess. If you can see see the 14" styrofoam in the pic with no fondant, that's going to be real cake and also a 6" for them to take home.