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Cheescake wedding HELP!

post #1 of 30
Thread Starter 

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 needed.

 

 

post #2 of 30

just one tier?

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #3 of 30
Thread Starter 

Is it even possible? She said just like the picture. any recommendations?

post #4 of 30

is that just cake

 

or cheesecake?

 

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 icon_lol.gif

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #5 of 30

How about one "large" masterpiece and then smaller individual cakes for the guest... that to me seems reasonable and managable...

post #6 of 30

sure an 18 inch cake

 

done

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #7 of 30
Thread Starter 

Its cheesecake not cake. I could do a 12" cake as the show cake and then make enough for the remaining servings separately?

post #8 of 30

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

 

icon_biggrin.gif

 

i think i'd apply all berries on site maybe

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #9 of 30

Using that train of thought seems to be the most realistic to me...

post #10 of 30

cheesecake often gets a smaller serving size though

 

can't remember how big

 

must check w/wilton

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #11 of 30
Thread Starter 

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?

post #12 of 30

oh sure

 

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

 

freeze

 

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!

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #13 of 30
Thread Starter 

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

post #14 of 30

yes and don't forget the crust in there somewhere too icon_biggrin.gif

 

 

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

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #15 of 30

oh and check if half pan fits in oven!!!

 

that's the biggie!!!

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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