I have a 6, 9 and 12" CHEESECAKE to do in three weeks, and not only is it my first wedding cheesecake, it's the first time doing a cheesecake that big, and a new recipe, and multiplying my favorite recipe x 1.5, plus using different/new pans...I don't want to be "learning" on this cake two days before the wedding!

I think I need to have a "cheesecake-tasting" party for some friends soon, lol.

Ever do a dry run of the whole thing or part of it, just to make sure?

I did a "dry-run" of the cake I'm making for my sister's wedding next month (in my photos...white and blue with a bow). I'm extremely glad that I did, so there won't be any surprises when I do the real thing.

I make a "practice" cake once a month for my church anyway, so the expense didn't bother me. Cheesecake, however, seems like it could get quite a bit more pricey on you. Maybe you could just try it in the 12" since, for me, that would be the biggest worry.

How high are you going to make the cheesecakes? I'm intrigued yet terrified of someone asking me for a wedding cheesecake.

Stupid double post.

I would go ahead and do the dry run on the cheesecakes, and you may be able to actually "sell" the "practice run cakes." That would help to alleviate the cost factor.

Cheesecakes are really wierd--so many things can go differently with each batch! I've never had two cheesecakes come out exactly the same!

Although they are the biggest part of my business, I've never done a cheesecake wedding.

Your freezer is your best friend when working with cheesecakes, though. And the oven thermometer...and the hot water bowl...and...

I'm really anxious to see your finished work, and best of luck to you!!

You GO girl!
--Knox--

The whole idea of a cheesecake for a wedding kinda freaks me out. I dread when the time comes that someone asks me to do one! Most cakes sit out for so long at a wedding that I just don't think it's safe...unless they're refrigerated until the last possible minute and then put back in shortly after cutting, but that's just me. LOL

Anyway, back to your question. I agree with kelleym; that's going to get expensive to practice the whole thing, so maybe do a trial run on the part that you think you might have trouble with (here again I agree that I would practice the biggest one).

I've never done a practice run of an entire wedding cake. I have practiced certain decorating techniques that I don't use on everyday cakes, but I just use a dummy for that.

Now, if you're trying a new recipe, definitely give that a practice run on friends or family. That could actually save you money (and frustration) in the long run.

Yeah, it's a new and different recipe I'm trying first time (Rose L Berenbaum's wedding cheesecake--I've only done her single cake recipe for c.k.)...PLUS a recipe I usually use, but only have done in a 9" size, and it's going to be the 12", so I need to make it bigger....

The 12" layer is a triple-layer cheesecake: Chocolate crumb crust with (ready?) a layer of coffee, chocolate, and regular cheesecake on top.

The 9" layer will be regular cheesecake.

The 6" layer will be regular cheesecake with a swirl of real homemade caramel through it.

All will be on the floating tiers cake stand (easy), frosted with a white chocolate cream cheese frosting that is just basically those two ingredients and surrounded by white chocolate-dipped strawberries.

OH, and there will be two satellite cakes 10"--one chocolate with chocolate mousse and one white with lemon...but I don't have to practice those.

I'm thinking of doing the whole cheesecake as a practice, because I'd like to bake them all basically at the same time and see how they turn out. Plus we have friends who will *gladly* eat the results... I'm charging her $3.25 a serving for the final cake, probably could/should have gone higher...

I will post a pic of the finished cakes (of course!) Can't wait!