Hi Everyone, I so so need your help. My niece has asked me to make a wedding cake for her. Initially, the plan was for 30-40. Last week I found out that it was for 100 people AND, it will be served at the party after the wedding as only a small number will be attending the wedding.
I will be doing a birch bark design as she wants a rustic look. I also will have to take it on a 7 hour drive and for that reason will stack it there.
My questions for you ladies are;
1) Will a 14,12,10,6 inch look alright and will it be sufficient for 100 party pieces?
2) I will be making my carrot cake recipe which is filled with lots of goodies, will it be too heavy if I ensure to use plenty of plastic dowel for support.
3) Other than a crumb coat of cream cheese icing, can I also cover the cake with with it before I add and decorate the fondant.
I am so open to any other advice you can offer. This size cake was not in my plan and leaves me...unsettled.
Thank you all for any help.
cream cheese icing is a problem for any decorator especially on a 7 hour drive -- here's an icing possibility for you that will travel well and be as good as cream cheese icing:
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
you need to look up how to box your cake up for travel too -- get 'em cold in the fridge and put them in corrugated cardboard boxes -- i found plastic storage boxes that fit perfectly into my cardboard boxes -- you can add some freezer packs -- wrap in paper towels to absorb moisture and put into ziplock bags -- and i wired them into the corners so there was no danger of them budging -- you can refresh your freezer packs when you get there or use ice -- but if the cardboard boxes are sealed up it will hold the cake well for the trip -- but it needs to be stored in the fridge or in those boxes with fresh ice overnight sealed up tight --
doing a cake for 100 people carries a big safety responsibility -- if you are using real carrots in there and fruit like pineapple & stuff you have to hold it properly so it is absolutely perfectly safe for every guest --
i would recommend wedding size servings -- that's only a 12x9x6 much easier -- plenty of cake -- no worries -- for example your size is 184 wedding size servings -- there's no need to provide that much cake -- especially if there will be any alcohol at the party -- but even if there isn't -- i've used wedding sized servings forever and it works --
if the bride wants a cake for her anniversary just bake her off a little four or five inch cake and box it -- if you bake two you'll have a honeymoon cake for them too -- lots of time b&g's don't get to enjoy their food & stuff kwim --
i would recommend sps for the doweling -- single plate system https://www.globalsugarart.com/ssearch?q=sps
This portable cooler is done very similarly to the way -K8memphis described. I have a carrot cake recipe that everyone loves and, like your's, it is chocked full of goodies. The only draw back is that it doesn't slice as nicely for wedding size servings because it tends to crumble. When I've made carrot cake for a function like this (for a large, stacked cake), I use the old fashioned recipe that just has carrots and spices. It has a much smoother texture and is still delicious.
Do you have an extra fridge? Make sure you'll have room for the boxed up cakes in your fridge.
What all of the above lovely ladies said :)
But cream cheese frosting under fondant is not great... the cream cheese makes the fondant go all melty melty. Not sure what would happen on a 7 hour drive... I often use the cream cheese frosting as a filling in my hummingbird or carrot cakes but around the outside I use SMBC flavoured with cheesecake flavour from LorAnn - delish.
I totally agree with me_me1 on the cream cheese frosting. I do the same, fill with real cream cheese frosting and frost with SMBC flavored with LorAnn Cream Cheese emulsion. I am happy to hear other parts of the world enjoy Hummingbird cake!! I thought it was just a southern USA thing!
cream cheese frosting is a bad cholce for a long distance cake that cannot stay refrigerated -- it is unfortunately a safety hazard
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