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
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??
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.
fresh strawberries and cheesecake
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
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.
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,