I’ve been asked to bake a dessert reception for my congregations Erev Rosh Hashanah service. We are expecting about 150 people. I’m used to baking a cake about every other week for approximately 35 – 40 people, but I’m up to the challenge… I think!
Of course, I can’t put everything together until Tuesday night, so I thought I would give you a little sneak peak at what I’ve been doing for it as well as a little tutorial of how I put together my timeline for such things.
White cake with strawberry filling
Dark Chocolate Salted Caramel layer cake
2 Apple pies
2 Bonoffee pies
5 dozen Apple Cider donuts
Obviously, this whole project is going to take a lot of butter. Count that – it’s 28 sticks!
First, I go ahead and make all the cakey parts of each cake and froze them. This only works to my advantage, because cake is easier to shape and frost when it is frozen or just barely thawed.
Second, I make the dough for the donuts and the apple pie crust and also froze them. Consequently, dough is also much easier to work with once it has been frozen.
I also made the apple filling for the apple pies and pretty much just assembled it and now it’s refrigerating.
Third, I made toffee – FIRST TIME! You just put cans of sweetened condensed milk into a pot with water and boil for 2.5 hours.
Tonight I will make the 2 Bonoffee pies (very simple, pre-made crust, no-bake pies). I will also make the buttercream for and assemble the snickerdoodle cake. This cake seems to be sturdier than the other cakes and the buttercream is the super sweet kind requiring two bags of powdered sugar, so I’m thinking this will work out fine to do 2 days beforehand.