AWill cream cheese frosting hold?
some does some doesn't
there's a 4 hour accumulative window for allowing highly hazardous foods ex. whipping cream, cream cheese etc, out over 40 degrees Fahrenheit (and under 140 degrees if its meats. fish & all)
so say you took 20 minutes to take it off the shelf at the grocery store & get it home to the frig
you got 3 hours 40 mins left
sugar can act as preservative but there has to be certain ratio that i couldn't tell you what it is
and you can do searches for different topics, icings and products too in the search box ^^ up there on the right
AThanks. I have stopped thinking about whipped cream. Swiss bc it is. One more question I am making the first big cake ever. It's going to be half chocolate with ganache and half vanilla raspberry swirl with bc+raspberry preserve. It's basically two full sheet cakes togetther and they will be covered in white Swiss on top. How big a cake board do I need? Will I find a box to go with it? Is this a good combo? I am somehow freaked out...
i like my boards to be 8 inches bigger than my cakes give or take
so i have four inches of board all around
often 4 inches bigger than the cake is more standard so you have two inches of board showing
it's personal preference
so you're doing two full sheets together (198 servings) ?? doorways might not be quite big enough
but if you mean each flavor is a two layer cake set next to the other on the board that would work
the flavors sound awesome
you can get sheet cake boxes at a cake store
don't know if hobby stores carry them
define two full sheet cakes
AThanks once again.
It has to be two full sheets together on one board. I have 16x12 half sheet pan so I am going to bake 4 cakes and put them together to make a large one. I was thinking of having 2" border all around and you are right...I am worried about getting it through the door too. But what if I place them all length size together? Rather than making a regular rectangle, it could be an elongated one. Would that look good?
Actually my customers are kinda friends and they have left everything to my imagination...so ... I don't know...2" borders not good enough?
why can't you make two
do you have someone to help you carry this?
will be kind hulky unweildy
and you can do this with 2" of board showing
you want super rigid boards or the cakes will show cracks in the icing
AUmmm...because they just want something huge...two layers...
I wanted to do tiered but it's a corporate thing so they don't like tiered...
I am planning on getting a board from home depot...wood...
I am still wondering how I would pull this off....three days to go...
I found out that better creme is something that can be used in place of whipping cream? I won't be using coolwhip anymore...thanks for sharing that article.
Do shed some light on better creme...otherwise my flavors are final
i haven't used that in eons--can't remember--sorry
two layer is good/great
that's only the footprint of one sheet cake--no worries!
ASomeone today told me that it's unsafe to have Swiss bc on room temp. I am following crumb boss recipe and it comes out good and she says to have it at room temp for 4 days. I am confused...
Also if I am using jam for filling it does it need refrigeration?
Please help me out. Thanks
margaret braun in her book, cakewalk, advises that smbc can be kept at room temp if in a cool room for several days
she calls it vanilla buttercream but it is smbc--page 211
i inadvertently kept some out for weeks once--of course i discarded it but it was not sour or bad and smelled fine
jam --it depends --probably should be kept chilled--but there are shelf stable fruit fillings where they can be kept at room temp
they are sold in 'sleeves' at cake deco stores
AThank you .... You are a life saver...
I am thinking to make the buttercream today and refrigerate it and bake cakes tomorrow and fill them up by thurs night.
For the whole top frosting, I will do it on Friday night. People I met at cake shop told me to start dressing it early in morning.
I have to deliver the cake on sat morning around 8:30.
Jam well I am using seedless raspberry but I got loran's oil in the same flavor when I was told I wouldnt be able to keep jam at room temp. I was told that those jam sleeves don't taste as good?
thank you! yay!
some of them--the sleeves-- might be better than others
the lorann oils--use them drop by drop-- they are concentrated--i pour into the lid then pour a few drops into my stuff
some people use droppers
--just add it to taste-- a few drops at at time
the icing--you can frige it if you want but i would not frige mine for use in the next day or two
you got your box and board ready???
ANo...will go to home depot tomorrow to get the board...
For covering I was told to put dowels in corners and cover with plastic...
I checked all available cake supply shops..they don't have anything...I am from Houston Tx by the way :)
AJust wanted to let you know that all went well :) everyone happy :D
Glad it worked out for you!
Just wanted to post a recipe I use for others seeking suggestions and opening this thread. :)
Use white chocolate pudding for an all white result.
From Wilton member Bunnywoman:
This is my favorite stabilized whip cream recipe. I have used this to frost many angel-food cakes. You can mix and match up the flavorings or puddings to your liking. It is very versatile.
Bunny's Stabilized Whipped Cream
2 cups of heavy whipping cream
1 TBSP white, granulated sugar
1 envelope INSTANT pudding mix
1 tsp. vanilla
1 TBSP + 1 tsp milk
Place mixing bowl and beaters in the freezer for 10 minutes.
Remove bowl and beaters and start mixing the heavy whipping cream & sugar for about 2-3 minutes. Once the cream starts to get thick (DO NOT OVERBEAT IT!) then add the dry pudding mix.
Once the pudding is added the mixture will get very thick fairly fast. Add the milk to thin it down to a spreadable consistency. This spreads wonderfully! You can not use a Viva on this as it does not crust.
MUST refrigerate cake and any and all leftovers!!!!!
I have made this using WHITE CHOCOLATE instant pudding. This was still a nice white color, but only just a slight hint of the white chocolate flavor.
I have made this using VANILLA instant pudding. This had a nice flavor of vanilla but also gave a yellow color to the icing.
I have made this using CHOCOLATE instant pudding. This had a nice flavor of chocolate but also made the icing brown in color. When I made this I omitted the vanilla and added 2-3 drops of Lorann chocolate flavoring and increased the milk by 1 tsp.
I have made this with LEMON instant pudding. This had a nice lemon-y flavor to it. I decreased the vanilla to 3/4 tsp and added in 3 drops of Lorann lemon OR 3/4 tsp vanilla + 1/4 tsp lemon extract. (I like lemon and vanilla together.)
You can even use this recipe and make this SUGAR-FREE by omitting the white sugar and using sugar-free instant pudding. I use this icing for a diabetic cake.
This icing DOES NOT hold up to heat and humidity. I strongly encourage this icing to NOT be used in the summer's heat and humidity.
AThank you so much...will definitely look into it :)
does this have to stay refridgerated? how long can it sit out?