KarenOR Posted 23 May 2006 , 4:32pm
post #1 of

I am making a retiring cake for my Dad's big Academic retirement on June 10th. I have a few criteria and was wondering if anyone had suggestions that would be good. I just bought the Cake Mix Doctor Book, but I'm not going to have time to try these before I need them.

1. Must be freezable
2. Must be pretty stable, I'm NOT so good at assembling and I actually have to transport this cake.
3. Two flavors that are not strawberries and pound cake (They are having a SS dessert there already)..I'm thinking some kinds of chocolate,maybe one with a liquer.
4. The icing has to be EASY and I such at icing. However, I will be covering it in fondant, so it should be smooth to cover.

Let me have them! Thanks!!

7 replies
gilson6 Posted 23 May 2006 , 5:18pm
post #2 of

I highly recommend her books! I use them all the time.

Okay, for my recommendations on cake recipes:

Red Velvet (using the white cake mix)
Devil's Food Cake
German Chocolate Cake
Italian Cream Cake

I have tried many of the other ones. I know you said no pound cake - but..... the Milk Chocolate Cherry Pound Cake is wonderful!!!!

surfergina Posted 23 May 2006 , 5:30pm
post #3 of

I just tried her Hummingbird Cake - very moist and tasty, especially with the cream cheese frosting. Still taste yummy after the freeze and thaw. You can cover it with fondant.

bonniebakes Posted 23 May 2006 , 5:31pm
post #4 of

I just got this book from the library. I made the snickerdoodle cake last week and my husband said it was the moistest (is that a word?) cake he had ever had. He loved it!! But, the icing that goes with it was WAY too sweet.

there was a post a while back about CMD recipes... I think the title was something about trying every recipe in the book. It had lots of recommendations....

edited to add: here's the link to that thread:
http://www.cakecentral.com/cake-decorating-ftopict-4089.html

MomLittr Posted 23 May 2006 , 5:32pm
post #5 of

The double chocolate rum cake was a big hit with my customer!

KarenOR Posted 23 May 2006 , 5:46pm
post #6 of

Thanks you guys! Now, I just have to choose two flavors. Hmmmm, decisions decisions.

I'm assuming that if I use a cream cheese or a cream/milk icing, that it's going to have to be refrigerated. That's not really going to work for me, so I'llprobably have to stick with a plain buttercream, unless people have other ideas!!

CakesByEllen Posted 23 May 2006 , 8:37pm
post #7 of

Isn't Ganache stable at room temp???

That could be another option.

KarenOR Posted 23 May 2006 , 9:14pm
post #8 of

I was just going to ask about that. ...
YUM ganache!
Do we know for sure that it's stable?
After all this is Oregon, my house is never above 70!

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