278127 Sat May 28 14:26:39 -0700 2005 6 31 Home Cooking 0 1471340 Boy, would I appreciate some advice about the big huge birthday cake (for 110) I'm making for an outside party next weekend. 1. I'm outside Boston, so the temp could be anywhere from quite cool (which would be easy) to quite hot -- especially in the tent. Should I go with buttercream or ganache? I've done both in the winter sucessfully many times. The previous posting about the 'too-thrilling' buttercream melting in the heat, though, gives me considerable pause. I will have fridge space. I guess what I need is advice about the best combo of frosting type and refrigeration timing. 2. How much will really be enough? According to the Cake Bible, two 12-inch layers will feed 100. CAN THIS BE? Yes, everyone will have had lunch; yes, there will be other dessert. But it just looks WAY too dinky. On the other hand, last time I made a cake for a mess of people, I wound up making something like four times too much. Thank you so much for any wisdom you care to share! Sat May 28 14:26:39 -0700 2005 0 Tatania 1 1471353 My first thought when reading your post was, 'Oy, both will suck in the hot weather.' If it's humid, the ganache will get wet, if it's hot the buttercream will melt. Additionally, I felt like you did, that the cake was too small for the people you want to feed. I know you didn't ask this...and I know you are making cake...but can I respectfully make a suggestion? Why not make something like a poundcake, or a shortcake with berries?? Or even something with a fondant? At least you won't have to worry about wiltage, spoilage, etc. Conversely, have you considered an alternate plan? Even miniature desserts like tarts, brownies baked in a mini tart pans...you get the idea. I just don't know (overall) how much people really 'do' sliced cake...and with a big gathering, wouldn't be more inclined to eat finger desserts? The inability to know the weather that day troubles me, and it would be sad if all your trouble sat there, melting in the sun, or wilting in the humidity/rain. Sat May 28 21:05:49 -0700 2005 1471340 0 hbgrrl 2 1471365 Thanks very much for the thoughts. By the ganache getting wet, do you mean rained on, or will high humidity by itself do damage? Whichever, I think I'd better go with ganache, because melting would be worse. And based on your reaction, maybe I'll just have the cake business inside unless the weather is perfect. If high humidity alone could damage the cake, though, maybe I'd better also yank one of the bedroom window ACs and install it temporarily into the room where the cake will be living. I think you're right about the size, too. The more I think about it, the less I think I'm constitutionally capable of cutting tiny, ceremonial-size slices of cake. And I think I'd rather have left-overs than not enough. So - back to the oven. About your cake-alternative suggestions -- well taken, though 2-12" are already baked, so I'm in, regardless. The good thing is I do already have a freezer full of sturdy brownies & cookies to put out in addition. Thanks again! Sun May 29 09:08:10 -0700 2005 1471353 0 Tatania 3 1471366 I think if you go with an Italian meringue buttercream, you should be okay. Just be sure to thoroughly chill the frosted cake beforehand to avoid the "too-thrilling" result you saw posted below. Now, from a 12" cake you can cut a 2" ring leaving an 8" circle. You can cut another 2" ring from this leaving a 4" circle, which you can cut into wedges. Since the cake will be tall, slim pieces should be enough. Especially if you're having other desserts, this should be fine. I would do the 12" cake (gotta have a birthday cake!) as well as the other brownies and such. Sun May 29 09:30:38 -0700 2005 1471365 0 Grace 4 1471452 Thank you. Mon May 30 15:32:46 -0700 2005 1471366 0 Tatania 1 1471512 No, that will not be enough. I made a wedding cake last June. The layers were 12 inch, 10 inch, and 8 inch. Each cake was 4 layers, and filled with raspberries as well as buttercream - these were TALL cakes. I also served a 14 inch square "kids' cake" with just buttercream on top. There were 60 guests. Every crumb of both cakes was gone. There were also brownies and cookies being served. I'm in your area. My question is whether you will have refrigeration close to the event. Will the cake have to sit out a couple hours, or all day? Either ganache or buttercream could be fine. Ganache might hold up a little better if it's quite hot. I don't think you need to worry if you can keep the cake refrigerated up to two or three hours before cutting, unless the heat is really out of control - nineties or something. But the ten-day forecast has temps in the 70s, so you're probably safe. Given the cruddy weather we've had lately, it seems far more likely it will be cold and rainy than too hot for cake, but it's true that things can change in a blink. Tue May 31 10:43:36 -0700 2005 1471340 0 curiousbaker 1 1471633 I'm not going to give any frosting advice for obvious reasons, but I will say that I think the Cake Bible author is INSANE in her estimation of how many people a quantity of cake will feed. Reading her chart i suddenly had a good idea why the anniversary cake I ordered for my in-laws 50th was so embarrassingly small that the restaurant refused to allow the guests of honor to cut the first slices. It took surgical precision to cut those tiny pieces they served us. I wouldn't give my guests a slice that size(on purpose) regardless of how much dessert they had before hand. And for reference, my 10 tier (two layers)and 8 inch tier served 38 adults and 4 children with very little left over. Wed Jun 01 08:43:28 -0700 2005 1471340 0 danna