I’m going to make a 3 or 4 tier cheesecake cake for a wedding with 150 guests, largest tier being 10”. I know only 3 tiers won’t be enough, so I’m making extra cheesecakes for cutting in the back. How much cheesecake would you make for 150?
how tall will each tier be? will you be doing double layers per tier? and who ever you go on those questions helps determine the size of your servings — what size servings do you want?
then of course you understand the very short amount of time the cake can be out of temperature— which means very little display time for safety reasons
Can you talk them into a cheesecake bar? Then in can be multi level cake display withour stacking. And the cakes stay in the frig until a very quick set up and serve.
I make a 9" round that bakes up about 3" tall, using 2.5 lbs of cream cheese. I have always served standard "cake slices" rather than the rectangle cuts popular for wedding cake. (Besides, everyone wants the crust). I can get 20 slim slices from that (but I serve). Cheescake is sticky and harder to slice in small pieces, IMHO.
I think I found the solution. I’m going to tier a 9” and a 6” on a stand for pretty display and pictures, and make mini individual cheesecakes for serving. (Cupcake size) ! The bride is cool with it!
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