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Cheescake wedding HELP! - Page 2

post #16 of 30

you could do a two layer cheesecake too

 

if baking a tall one is daunting

 

you can bake one with and one without the crust

 

and just stack them up--ganache in between

 

charge like crazy for the expertise

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #17 of 30
Thread Starter 

Ha lol I yes cant forget the crust!

 

I'm definitely going with a New York style. I need a math expert for sure I'm not positive but a 9" recipe has roughly 3 cups?

post #18 of 30

a 9" cake cake uses 5 cups batter

 

use an instant read thermometer for testing doneness

 

don't do any of that leave the oven door open for two hours while it cools

 

that's why two layers is nice sometimes--hot & fast

 

because you're baking a behemoth eighteen inches long and only nine inches deep but still use rose nails

 

cream cheese has a four hour shelf life outside the 40 degree chill box and the 140 degrees of heat (sorry i don't know the celcius)

 

but the four hours translates well--like say it's 20 minutes to buy it, drive it around in the shopping cart, read the magazines in the check out, get it home, bring in the groceries, get it in the chillbox so now you got 3 hours 40 left

 

be super vigilant

 

hey does an 18 inch cake fit in your refrigerator??

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #19 of 30
Thread Starter 

Ok maybe I should really think on which recipe to use and if i want to stack them. I have professional appliances but I will definitely go home and measure before I make any commitments!

 

9"=5 cups really? This is making my brain hurt!!!! And I still have to price the dang thing!

post #20 of 30

do rose mails react in cheesecake??

 

maybe use aluminum foil--cheesecake is self repairing--no worries

 

 

I use a piece of folded aluminum foil with a tear there on the one end & the little legs bent in opposite directions so it will stand up--I put one or more in my cakes instead of baking cores and rose nails--so the bigger cakes can bake off better--They remove easy peasy--just slide a knife down each side and wiggle it out--the knife unfolds the little feet & it just slides right out.

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #21 of 30

you made the mistake of thanking me for being detailed icon_lol.gif

 

but yeah--while it seems pretty straightforward

 

it's a boat load of planning

 

thanks for letting me help plan a bit too much  icon_biggrin.gif

 

but srsly thank you!

 

that was fun

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #22 of 30
Thread Starter 

No way you have been an amazing help to me! One last question and I promise I will leave you alone. What would you charge for this?

post #23 of 30

fresh strawberries and cheesecake

 

hmm

 

and the chocolate plates around the perimeter too and those have decor on them

 

you buy those decorative sheets but you still have to cast the choco

 

just off top of my head not doing any math--$12 per serving sounds respectable

 

but i'd have no qualms going higher after i crunched numbers

 

all that strawberry work is last minute of course

 

no other big cakes that morning

 

shopping, chopping & dipping at the last possible moment to keep the strawberries pretty

 

after i think about it a while i think i'm low but i'd start there

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #24 of 30

$12-15 minimum

 

and you can make the swirl on the panels with the white & brown choco you will be dipping with

 

don't need to buy the decorative stuff

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #25 of 30

Can I ask a question? You're doing a rectangular cake so that you will have enough servings? Why not do a tiered cake? Is the bride just against it?

 

I have baked an 16 inch round for stacking.  I use a 3 inch round pan, spray it with oil and then line it with waxed paper. I don't put any crust on it until after it's baked and set. That way I can build the crust up to a completely flat edge, then put the cardboard round on and flip. 

 

I don't use a nail, I use a bain marie so that the outside stays cool long enough for the inside to bake.

 

There is a cake on my profile that is a 16/10/8/6. The bride wanted the bottom wider for flowers.

 

Jen

post #26 of 30
Quote:
Originally Posted by ellavanilla View PostI don't put any crust on it until after it's baked and set. That way I can build the crust up to a completely flat edge, then put the cardboard round on and flip. 

 

 

What do you stick the crust to the baked cheesecake with?

post #27 of 30
Thread Starter 

Thanks again! I felt confident with my quote I gave her thanks to your help and advice.

 

ellavanilla- how do you stick the crust to the cheesecake? Can you describe how you form the crust to fit your cheesecake after the fact?

post #28 of 30

you are very welcome

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #29 of 30
Quote:
Originally Posted by Ali3971 View Post

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








Sorry for the stupid formatting, I don't know what I did when I quoted your post.
I don't know if this would be helpful, but I have a new 16" pan with a removable bottom that's for making cheesecakes, and I don't need it. I was going to take it to goodwill but if you want it you can have it if you pay for the shipping. PM me if you think you can use it.
post #30 of 30
Quote:
Originally Posted by Ali3971 View Post

Thanks again! I felt confident with my quote I gave her thanks to your help and advice.

 

ellavanilla- how do you stick the crust to the cheesecake? Can you describe how you form the crust to fit your cheesecake after the fact?

 

first, i bake the cake as tall as possible, so that i get 3 inch tiers, I make the usual cracker/butter mixture and fill in the top of the pan . be sure to pack the cracker into all the nooks so it creates that smooth edge. then pop it in the fridge until its firm. run a blade around the inside of the pan and warm the bottom so that it releases. put the round on the bottom and flip. if I haven't used enough butter, there can be some loose spillage. but i simply scoop it with an offset spatula back into place and then follow with my crumb coat right away. 

 

it can be messy and I haven't perfected it yet, but I prefer that to having tiers which are built up with frosting to be the correct height,

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