I have an off prem event coming up that has a duo dessert on one plate with miniature moulten lava cakes and miniature chevre cheesecake domes on the menu. Clearly not my idea as this sounds like a logistical nightmare to me as to how to keep the cold dessert cold and the warm dessert warm at an off prem location with no kitchen space, but what's done is done. Its only for a hundred people. I don't have miniature muffin pans or ramekins for a hundred. I do have silicone molds however. I am thinking of baking, freezing, popping out, rewarming on sheet pans and holding in a hot box until service. Any ideas on how to plate this successfully so that i'm not serving cold or overbaked lava cakes? I'm assuming I'd have to plate one or the other just before serving.......correct?