Importance of the cake

Re: Importance of the cake

• kmmssg mod

  

  September 2011 edited December 2011

  TWo things off the top of my head.  Where is he going to store all of these cheesecakes as he makes them?  Does he have any idea what kind of food safety is required when making cheesecakes? Like how long cream cheese can be out of the fridge before it is considered not safe to eat?  That time includes the prep time prior to the baking as well as the amount of time it sits out on display.  This also is not a cheap plan by any stretch of the imagination.
  
  I was lucky enough to hook up with a pro pastry chef of a cooking forum who taught me some of the ropes.  I made cheesecakes for my DD's wedding a couple of years ago.  8 of them and it was incredibly orchestrated and a logistical pain in the butt.
  
  Also, before you make any plans check with your venue.  Many will not allow outside food to be brought in, and if they do allow the wedding dessert it usually has to be made by and delivered by a licensed baking facility.
  
  I really encourage you to reconsider this idea.  How on Earth would he store 20 cheesecakes at one time?  They have to be kept refrigerated once they are cooled. What would you use to display them on?
  
  I have literally made hundreds of cheesecakes and they are not for the novice.  I spent an awful long time learning to mix them properly and how to prevent them from cracking either during baking or when they are cooling. 
  
  If you guys aren't accomplished bakers this is not something you should attempt.

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• That Gal member

  

  September 2011 edited December 2011

  Again, this is HIS plan and not mine (lol) which i'm not really advocating.  He is experienced making cheesecake, and we do know about food safety but we also would never leave them out on display.  They would most definitely be refridgerated the entire evening until being served.  As for transportation, that would be tough. 
  
  Thank you for bringing up about checking with the venue.  I think we mentioned it months ago but I really have no idea what the protocol for bringing outside food actually is there.
  
  I don't want this whole scenario happening in general, but FH is a hard person to convince once his mind is set....seriously.  Thank you for the outside perspective.  I can't wait to make him read this posting (ha ha ha!)
  
  

  

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• kmmssg mod

  

  September 2011 edited December 2011

  Good luck!!

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• That Gal member

  

  September 2011 edited December 2011

  thank you

  

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• 031107

  

  September 2011 edited December 2011

  Can you have him do a mock trial run?  Time how long it takes him to make 1 cheesecake (start to finish - everything).  Than multiply that by 20.  Will he have the time in just a couple days before the wedding to bake, cool, store, wrap, deliver...in time and without being extemely stressed or have to left out of activities because he is baking?
  
  Make sure you have a Plan B in case something comes up.  I had a terrible chest cold at my wedding (I get sick for everything) and there was no way I would have wanted to chance infecting everyone by preparing the food.  Even with gloves, mask...I wouldn't have felt up to making 20 cheesecakes.

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• Gingery1

  

  September 2011 edited December 2011

  This sounds like too big of an undertaking by anyone on their own, professional or not. If your venue would allow you to bring food of your own, that would be a super busy 3 days leading up to your wedding which would likely be busy already.  I don't know if I would want to eat 5 day old cheesecake, or regular cake for that matter. Why not suggest making cheesecake for the rehearsal dinner?
  
  I wish my FI was eager to participate in our planning!

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