Help me think through a cake issue, please.

[Habbibu]

It's my mum's 70th birthday party in a couple of weeks, and I said I wanted to make the cake. I, as ever, did not think this through. We are in Scotland, party is in Liverpool, and we'll be heading off on holiday to Devon. Car will be quite packed.

There will be about 100 people at the party. Unless I hire a big tin, I do not have one big enough to make a cake for that many people. I'm thinking that one fancy looking cake plus a few others less fancy but also tasting nice would do, and I could bake them here, freeze them, and then decorate in L'pool.

So - how many (say) 24cm dia cakes will I need for 100 people? Which chocolate cakes freeze best? Has my sister actually sent the damn invitations? where is the best place to get chocolate curls delivered from?

Thank you!

bump

I often make 1 medium sized decorated cake and then make the remaining slices as a tray bake [different flavours maybe] and the just ice them and slice on the night and put out no one will know the difference I mostly do this for large weddings. I also means the tray bake style can travel in the tin to protect them from damage. HTH [SMILE] Good luck and enjoy the party

Sorry meant to say ice them in the tin a few days before, maderia will last a few days even up to a week.
I make my own choc curls could you do that?
Ina Garten has a fab choc cake recipe will find it after I put kiddies to bed, a 20 cm tin will give approx 16 slices [generous]

ACTIVE: 40 MIN TOTAL TIME: 1 HR 30 MIN PLUS CHILLING SERVINGS: MAKES ONE 8-INCH LAYER CAKE
MAKE-AHEADSTAFF FAVORITE
INGREDIENTS
CAKE
1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

FROSTING
6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners? sugar, sifted
1 tablespoon instant coffee granules

DIRECTIONS
MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners? sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

MAKE AHEAD
The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

Ooh - that's a good idea. Wouldn't bother with chocolate curls for traybake stuff - guess people would just think they'd got a middle bit!

No time to make chocolate curls - ds (8mo) is not a friend to leisurely baking. Was thinking madeira, or maybe a genoise? This one always works well, but not sure how well it would freeze/keep.

oh, that looks good. never seen egg yolk in frosting before. thank you!

i would estimate about 35-40 slices from a cake that size as long as they are given as a token and not seen as a proper slice of cake!
if you have a tried and trusted choc sponge cake recipe then i would go with this and it will freeze un-iced no probs
have never bought cigarillos but i do know that surbitonart.co.uk stock them
HTH

If you are concerned about the egg make butter cream or just use ordinary icing but the above freezes well
That cake looks lovely, I will sound very cheap and mean but I do this to save money I would make the one really rich one for the table and use a maderia for the tray bake

Oh, not concerned about the egg - just never come across it before. yes, good plan re one rich cake. I like madeira anyway.

Thanks, blondemoment - very helpful.

what about 100 cupcakes?

I just think 100 cupcakes will be more of a faff to do, tbh, liahgen. Plus cupcakes show faults in decoration more than a big cake - they are a bit less forgiving, I find...

Am also a little concerned about exact nos - see worry about invitations above.