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!