Last week in our catering community, discussions centered around efficient planning and execution for large events. Members shared their strategies on managing resources and ensuring quality service when catering for big groups. There was also a lively exchange about creative problem-solving, especially in maintaining the structural integrity of complex desserts under less-than-ideal conditions.
This Week’s Hot Topics
Pars and batching for 150 guests
This discussion dives into the nitty-gritty of planning food quantities and preparing in batches, which is crucial for catering success at larger events. It’s a practical exploration of balancing efficiency with quality. Read more here
Croquembouche doing its best Pisa impression
Here, members are tackling the challenge of keeping towering desserts stable. This thread is a perfect blend of humor and seriousness as caterers share tips to prevent their creations from leaning like the famous tower. Read more here
Looking forward to another week of engaging discussions. Keep sharing your experiences and solutions—your insights help us all deliver exceptional service.
I stopped my mousse cakes from listing by adding a touch of gelatin and checking the table with a pocket level before stacking — turns out at one outdoor gig the floor was the culprit… Now I remind the team to “check the table, not just the tiers.” If you’re avoiding gelatin, pectin NH or agar can work but set firmer, so test your ratios ahead.
I keep tall entremets from creeping by piping a thin ring of very stiff SMBC on the base as a “gasket” and seating it onto a chilled board; five minutes in the fridge locks it in place even if the table’s a hair off. In extreme heat I’ll swap to IMBC or add 2–3% cocoa butter to the glaze for extra hold.
On those less-than-level setups, I anchor tall entremets by dropping a quarter-sized pool of tempered dark on a chilled board and seating the ring — sets in about a minute and stops any creep. If it’s a hot tent, I swap to a light cocoa-butter spray on the base plus a strip of $1 non-slip shelf liner under the board; @sgray98’s SMBC gasket works great but chocolate’s thinner.
For ‘less-than-level’ rooms, a $3 ring of non-slip shelf liner under the board stops creep instantly. I’ll also pin taller desserts with two trimmed bamboo skewers into the drum — pull them before service and no one knows. @lucas_w235’s tempered puck is great, but the liner wins when it’s too warm to temper.
Quick tip from last weekend: I carry a mini bubble level and a couple of cake-board shims, then true the base and tack the dessert with a thin bead of royal icing — it grabs in minutes and pops off cleanly later. If the surface is fabric or unfinished wood, skip the icing; a pea of museum putty under the board has been steadier for me, @JulesCatering (I look like a carpenter, but the cakes stop wandering).
@lauren_smith82 I’ve had good luck ‘gluing’ tall entremets by swiping a nickel-sized smear of melted marshmallow under the base on a chilled board — it grabs rubbery, holds through bumps, and peels off clean later; if the room’s blazing, I’ll switch to a tiny isomalt dot — anyone else tried this?
I anchor tall entremets with a nickel of tempered chocolate on a parchment coin — sets in about 90 seconds in the walk-in and twists off clean later. Saved me at a 300‑guest gala when the platform was a touch uneven. If it’s a warm tent, swap to a tiny isomalt dot instead, @lauren_smith82.