Hello all! An acquaintance of mine would like me to try to make her wedding cake to feed 250 people. Eek! So that would be a 15, 12, 9, and 6” cake. The thought of it scares me bc I’ve literally made 3 tiered cakes (only as high as 3 tiers) cakes my life. Hahha is this too daunting a task? My husband thinks im crazy but I love a good challenge. Is this mad??
Also she likes not so sweet cakes. So I was thinking maybe a genoise with mousseline bc and filled with strawberry mousseline? She wanted a strawberry like filling but not direct preserves. I love pairing a sponge with whipped cream and fresh strawberries but is that possible with such a tiered cake? Is the super stabilized whipped cream too light to support such a cake? Also, how do u add fresh fruit without the filling getting too moist? Any thoughts would be appreciated!