How long are we talking? Ideally you'd want to serve them as soon as they're ready, will that not be possible? I would have thought your only option for that amount of desserts would be under one of those heat lamp things that caterers use.
I was thinking the same as Becky, either a heat lamp or some sort of bain marie set up to keep them warm. In saying that though it may affect the overall quality of the cake if they're being held for a long period of time - but they would be my suggestions if there was no other way around it.
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