Making MIT’s (750-pound) Sesquicentennial Cake

It took six decorators and two bakers more than a week to build MIT’s biggest birthday cake ever. The result? A 24-foot long masterpiece that looked as good as it tasted. Watch the video to see how it all came together. Happy 150th MIT!

More about the cake

Creator: Montilio’s of Boston

Weight (cake and icing): 750 lbs.
Number of cupcakes: 1,000
Weight w/cupcake river: 1,000 lbs./450,000 g.
Number of bakers: 2
Number of decorators: 6
Days to construct: 5
Percent of finished creation that will be edible (non-structural): 80

Cake ingredients
Sugar: 270 lbs.
Cake flour: 225 lbs.
Baking Powder: 6.75 lbs.
Cream of tartar: 18 oz.
Vanilla: 18 oz.
Salt: 18 oz.
Shortening: 135 lbs.

Icing ingredients
Butter and shortening: 100 lbs.
Powdered sugar: 150 lbs.
Milk: 5 gal.
Vanilla: 1 qt.

Credit: Amy Marcott

Tagged as: cake, Montilio's, sesquicentennial, toast to tech