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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2279.0. "Cheesecake for Wedding Cake?????" by DECEAT::DRISKELL (Call the foundation savers - NOW) Wed Feb 28 1990 11:13

    
    Question - can a cheesecake be made for a wedding.?
    
    How do you make enough to feed 100+ people?  Lots of small (12slice)
    pans or a couple of big ones?  If big pans - how does it manage to
    cook correctly?  
    
    The wedding is in late June in Boyleston Mass at an old mansion which
    is not airconditioned.  Will the cake stand up to a hot day?
    
    I really really don't like the traditional wedding cakes and think the
    idea of a cheesecake is great.  Especially since it is the height of
    the strawberry season here - I want bowls of fresh berries served with
    it.  Plus, cheesecake is simply YUMMY. 
    
    
    Will this work?  I don't know anything about this and have to rely on
    the opinion of others.  Actually I haven't found someone to do this yet
    - I saw a picture in a wedding cake book.  (It was 3 tiered - on a stand
    that kept the layers apart - kinda like 3 plates on a vertical arm.)
    Do you know anyone who does this?  
    
    Anyhow - what do you think?
    
    
    Thanks,
    
    Jodi

T.R	Title	User	Personal Name	Date	Lines
2279.1	Alden Merrill, Newburyport, ma.	DECXPS::THIBAULT		`Wed Feb 28 1990 12:04`	13
	Jodi, I don't know if you can have a cheescake tier for your wedding, but I know of a place you can call. The Cheesecake company in Newburyport, Mass. It's also know as Alden Merill. My sister got her wedding cake from there. It was a carrot cake and it was delicious. Good luck. They should also be ablt to answer your questions about the heat. Beverly
2279.2	heat and weight	DELNI::SCORMIER		`Wed Feb 28 1990 12:44`	16
	Not to try to discourage you, but if you go the cheesecake route, make certain they know what they are doing and separate the layers by something strong enough to support it. I had a carrot cake with cream cheese frosting for my wedding cake. After about an hour of sitting in the warm room the layers started to slide! The cream cheese was softening and the cake was too heavy to support the height:3-layers in a step pattern: ----- ------ ------- Luckily my Mom caught the top of the cake and held it up until the waitresses could separate the layers! However, it was the most delicious wedding cake I have ever tasted! If the heat is the only problem, make sure it stays refrigerated until the last possible moment, and send it back to the frig after the cake-cutting ceremony.
2279.3	Maid of Scandia	MARX::TSOI		`Wed Feb 28 1990 18:07`	19
	Maid of Scandia sells cake stands that doesn't require support from the tiers on top of cakes, etc. One of them look something like this: cake \| ------\| cake \| They have a style call Victorian which is a cake stand for ______\| about 5-7 cakes, in various sizes. It's kind of pretty. cake \| ______\| The only catch is that they are pretty expensive. Maybe you can check with your caterer or bakery to see if you can rent it or something. I am considering doing my own wedding cake, and it seems like a lot of work! -Stella
2279.4	Refer to The Cake Bible.	SQM::MADDEN		`Fri Mar 02 1990 12:16`	8
	REad The Cake Bible by Rose Levy Beranbaum (am never sure how to spell her last name). She has a recipe for a 3 tiered wedding cheesecake. I think it serves 120 to 150. Her book is excellent. She gives very clear and detailed directions on assembling, storing, decorating and serving the cake. Her cheesecake recipe is also wonderful.
2279.5		DECEAT::DRISKELL	Call the foundation savers - NOW	`Mon Mar 05 1990 09:31`	12
	OK - thanks. I have called and found one woman - her ad was up on the bullentin board near personnel. Her name is MaryJayne (don't know the last) and she is from Hudson. She was excited to hear I wanted a cheesecake as she used to bake them when she was in the restaurant business and has always wanted to do one for a wedding, but no one has asked. However, she estimates it at $1.75 per slice.. seems expensive to me. I will check out the book from .4 I am hoping to find at least one other person so I can have something of a choice on this.... and will know if the price is right. Thanks again!
2279.6		TOPDOC::AHERN	Dennis the Menace	`Thu Mar 08 1990 14:17`	4
	Some friends of ours had a whole bunch of Italian ricotta cheese pies made for their wedding and it worked out fine. They got the idea from a Brueghul painting of a wedding feast.
2279.7	We paid $2.50/person!	WONDER::YOUNG	Beware of Greeks bearing gifts...	`Fri Mar 09 1990 08:39`	6
	re .5. $1.75 expensive?? I think we paid $2.50/person for our wedding cake. It was a little more expensive since it was chocolate but that didn't make that much difference. It was yummy and worth every penny! Barb
2279.8	Keep the layers frozen	MAJORS::MANDALINCI		`Wed Mar 28 1990 09:15`	13
	A suggestion on the heat issue - maybe if you froze the layers and had them defrost while "on display". If you are not serving the cake as desert, you may need to supply a place for guests to hold their cakes to take home. This could work out (as a take home) because you could pull the cake out for the cutting ceremony and pictures, put it back in the refrigerator and cut it just as the guests begin to leave. As a guest at your wedding, the cheeseckae wouldn't even make it to the car in my hands!!!! Are you planning on having it frosted? What with?? Just curious. Great idea!!! Happy wedding day!!!