cakemommy Posted 25 Apr 2008 , 4:13am
post #1 of

Okay, so I posted a thread a week or so ago about a "whipped frosting" recipe.

I found one on here that is very popular that uses cornstarch instead of flour. I made it tonight for the first time and while I do love it, does the cake need to be refrigerated once iced? My issue is that I have two sheet cakes to feed 150 each and a "whipped frosting" is requested. They don't want anything heavy or really sugary sweet. I guess they want something more like a grocery store frosting. Anyway, I do NOT have a refrigerator that will hold a cake to feed 150 people let alone a cake of this size plus the cake board!!!!!

I have an edible image to use on one of the cakes as well. I am concerned about that too. Plus, this icing doesn't crust so how in the world am I going to make this icing smooth. I can NOT have a cake with icing that is not smooth and clean looking. I just can't!!!!! So now I picture my cakes with spatula marks all over it because it took a billion swipes on the icing to make it "smooth".

I really hope that made sense!!!! I need a recipe that is light, fluffy, and not too sweet that does not need refrigeration and one that will smooth AND hold an edible image. A black and white edible image at that. I certainly do NOT need my ink running all over the icing.

AIIIII!!!!!!!! I want to freakin' cry. icon_cry.gificon_cry.gificon_cry.gif Why why oh WHY did they have to request a non-buttercream. JERKS!!!!!!!!!!!!!!!!!! icon_mad.gif

Even after all that I still don't feel better. Thank you to all those who tolerated this post and those that may have the answer that will save me from self destruction! icon_rolleyes.gif


Amy

27 replies
Sugar_Plum_Fairy Posted 25 Apr 2008 , 6:22am
post #2 of

Okay, I can't answer all your questions, but for a shelf stable icing, how about Pastry Pride or Rich's Bettercream? I haven't used either myself, but have seen these products come up time and time again and their suppose to taste very good and not need refrigeration.

Hopefully somebody else can give you more details, but I hope this helps somewhat.

EmilyGrace Posted 25 Apr 2008 , 6:52am
post #3 of

What about Wilton's Whipped Icing Mix? It doesn't need refridgeration and I don't remember it being too hard to smooth (although I've only used it once, on the second cake I ever made!). I got lots of compliments on the taste. I don't think it crusts but you could try a hot dry spatula to smooth it? The cake I used it on is in my gallery, it's the one with raspberries on it. HTH!

cakemommy Posted 25 Apr 2008 , 3:11pm
post #4 of

Thank you for the suggestions. This whole issue for me started because I do not have access to Riches or Pastry Pride.

Stinks huh?! I'm really lost and do not have time to do trial and error on an actual cake

Amy

Sugar_Plum_Fairy Posted 25 Apr 2008 , 3:19pm
post #5 of

I found this online. I don't really have time to read it through, but maybe this will be helpful: http://www.janicesirresistiblebaking.com/

cakemommy Posted 25 Apr 2008 , 3:27pm
post #6 of

Thank you for the link!!!! Sounds wonderful!

Sugar_Plum_Fairy Posted 25 Apr 2008 , 3:30pm
post #7 of
Quote:
Originally Posted by cakemommy

Thank you for the link!!!! Sounds wonderful!




I'd be curious to find out how you fare, what you decide to use and how it all works out. Let us know.

cakemommy Posted 25 Apr 2008 , 3:33pm
post #8 of

I will for sure! The cakes are due the week of May 11th-17th!

Amy

jscakes Posted 25 Apr 2008 , 4:01pm
post #9 of

Hello cakemommy,

I'm attaching a picture of the tool I use for smoothing my icing, Pastry Pride is what I use most of the time. If you can find a tool similar, they work great. Check the hardware stores.
jscakes
LL

cakemommy Posted 25 Apr 2008 , 5:00pm

I have the larger version! I forgot all about it! Does it make the icing relatively smooth with no obvious signs of air pockets? Do you know the look I am referring to?

Have you used the whipped icing made with cornstarch recipe here on CC? It is really good. The recipe doesn't yield much at all and I would need to make a gazillion batches. I refrigerated the cupcakes I put them on last night and I love that cold texture but I don't know how it will hold up sitting out of the fridge. Plus I have an edible image to put on it! Not sure how piping will work out either. I want my piping to show definition but if the icing is soft and doesn't stiffen, not sure how it will look.

Can you tell I'm frustrated!


Amy

jscakes Posted 25 Apr 2008 , 6:52pm

Yes, I understand the look you are talking about and just make sure you wipe the smoother off after using it so there is no leftover icing on the blade. I use the smaller one for the sides.

I have not made the icing recipe you mentioned, and I would hesitate not having it refridgerated unless someone else has done so with no problems with their decorations.

Totally understand the frustration you are feeling, try not to let it get the best of you and you'll be fine.

jscakes

cakemommy Posted 25 Apr 2008 , 7:00pm

Thank you for the vote of confidence. Hey, I'm just glad the quote I gave them for the cakes got approved FINALLY!!!! Just got the approval today so now I really have to get down to all these different recipes.

I have a pastry cutter that I use for my sides but had completely forgotten about the longer one. Thank goodness you brought it up and reminded me! WHEW!!!!!!!!


Amy

Amy729 Posted 25 Apr 2008 , 7:10pm

If you have access to high ratio shortening or have time to order some, I would highly recommend WBH buttercream icing. It is the texture of whipped icing and isn't too sweet and doesn't have to be refrigerated. The edible image should work well on it also.

I think the high ratio shortening is a must with this recipe though. It keeps it from feeling to greasy in the mouth.

I used this recipe on the wedding cake in my pics with red roses 4 tier hexagon and it piped very well.

icer101 Posted 25 Apr 2008 , 7:27pm

i,m sorry , amy729, what does WBH buttercream stand for. i did have the list of all the abreviations and what they mean , but can,t find them right now. where is it on this site again? i do use hi-ratio shortening at times, so i want to get to this recipe.. your pictures are very pretty. thanks in advance for the info i am asking for.

Sugar_Plum_Fairy Posted 25 Apr 2008 , 7:43pm
Quote:
Originally Posted by icer101

i,m sorry , amy729, what does WBH buttercream stand for. i did have the list of all the abreviations and what they mean , but can,t find them right now. where is it on this site again? i do use hi-ratio shortening at times, so i want to get to this recipe.. your pictures are very pretty. thanks in advance for the info i am asking for.




Whimsical Bakehouse Buttercream. I don't have the recipe though.

icer101 Posted 25 Apr 2008 , 7:48pm

thank you sugar-plum-fairy. i do have that book and i have made it. my mind was just stuck in far off place. ha! thanks again

Amy729 Posted 25 Apr 2008 , 7:52pm

Here is a link with the recipe.

Good luck!!!

http://forum.cakecentral.com/wbh-buttercream-ftopicp-5797085.html#5797085

Sugar_Plum_Fairy Posted 25 Apr 2008 , 8:06pm

You're quite welcome.

Amy729.....thanks so much for the link.

Amy729 Posted 25 Apr 2008 , 8:08pm

You are welcome Sugar_Plum_Fairy!!!

And thank you for the nice pic comment!!! icon_smile.gif

Amy

cakemommy Posted 25 Apr 2008 , 11:00pm

I have the WBH book actually! I have never tried the recipe. Where do I find hi-ratio shortening?

ARGH!

You all are a wealth of information!!! Thank you all!


Amy

Amy729 Posted 25 Apr 2008 , 11:04pm

Well, I have someone who owns a resturant order it for me but I think the cheapest place to get it online is into the oven. I buy my satin ice there and they ship very quickly and their shipping cost is very fair.

cakemommy Posted 26 Apr 2008 , 12:39am

I just went to my supply shop and she is ordering me some Sweetex.

I will make a batch of WBH buttercream when I get it. I hope it all works out!


Amy

Sugar_Plum_Fairy Posted 26 Apr 2008 , 1:07am
Quote:
Originally Posted by cakemommy

I just went to my supply shop and she is ordering me some Sweetex.

I will make a batch of WBH buttercream when I get it. I hope it all works out!


Amy




Good luck, Amy. I'm sure it'll all work out perfectly! icon_biggrin.gif

Parable Posted 26 Apr 2008 , 1:29am
Quote:
Originally Posted by cakemommy

Okay, so I posted a thread a week or so ago about a "whipped frosting" recipe.

I found one on here that is very popular that uses cornstarch instead of flour. I made it tonight for the first time and while I do love it, does the cake need to be refrigerated once iced?

Amy




Amy, which recipe is it? I looked and couldn't find one with cornstarch in it, to see what the other ingredients are. Just wondering since you didn't know if it needed to be refrigerated.

On another note, you might try smoothing some of your icing on a cookie sheet and try applying a test EI to it to see if it will bleed.

HTH

p.s. good luck

cakemommy Posted 26 Apr 2008 , 3:20am

Here's the recipe that I used.


http://www.cakecentral.com/cake_recipe-3273-8-Whipped-Frosting-made-with-corn-starch.html

My hubby said to do the same thing. Spread out some icing on a cookie sheet and doing a test with an EI! How funny you say the same thing!!! I guess that's what I'll do!

You all are great!


Amy

Parable Posted 26 Apr 2008 , 3:43am

That is one interesting recipe. I would think if you use the butter/water combo instead of the milk it should be safe for not having to be refrigerated. If you use milk I would think it would have to be refrigerated. Have you tried the butter/water combo?

cakemommy Posted 26 Apr 2008 , 3:51am

No I haven't tried that combo yet. I just tried the recipe out for the first time the other day. It is really tasty! I'll have to try the butter/water combo.

Amy

Parable Posted 26 Apr 2008 , 4:08am

Keep us posted. I am really curious about this recipe.

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