I have been asked to make another cake for the hospital I work at to feed about 100 people.
Thank goodness no tiered cakes this time, just a really large sheet cake. I am planning on making two 12 x 18 sheet cakes, single layer, placing them side by side and icing the whole thing.
1. They want one vanilla ( All Occassion Downey Yellow butter cake, which I have made before in a 12 x 18 pan ) and one chocolate. Which chocolate cake is used in the Rose factor chart? I would really like to make the chocolate domingo cake but I don’t know if it will even work in a 12 x18 sheet pan. The heights of each cake would need to be fairly even. I know that I can get a full 2 inch height from the all occassion downey yellow butter cake from my previous cakes.
2. I am going to put a filling in the cakes but here is the problem. When the cake is completely done I can’t fit it in my fridge. ( It’s too big ) So I am going to need fillings which can stay at room temperature for a day. I plan to fill and ice the cake the night before. ( they will be well wrapped in the fridge until then) The icing will be the white chocolate mousseline buttercream, so I know that will be ok for 1 day at room temperature.
I am thinking maybe the light whipped ganache for the chocolate cake. But I have no idea for the vanilla cake.
3. Do I need to syrup the cakes since they will be sitting out at room temperature for 1 day?
Any thoughts or advice would be really, really appreciated.