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Decorating By BeeBoos-8599_ Updated 5 Feb 2009 , 1:17pm by BeeBoos-8599_

BeeBoos-8599_ Posted 4 Feb 2009 , 7:24pm
post #1 of 3

Hi all, I need some help on this one. My dad's 75th birthday is coming up and I of course am making his cake. When asked what he would like he allways goes back to the things my mom used to make for him before they divorced. Hence, he asked for a devils food cake with "that white icing on it" he is refering to the old fashioned 7 minute icing that is egg whites with boiled sugar and corn syrup in it. no problem on that I have made it a hundred times (although not in years). Here is my question, When ever i make it (and when mom did) it does not stay soft. It gets a film on it that I can only describe as merange like (sp??) it is still sticky but not fluffy i guess is how I would say it icon_confused.gif ALso, i want to make this a bit different and put a filling between the 2 round layers. Any thoughts as to what would be yummy? my first inclination was a cherry pie filling but that is as far as I could think with it. HELP please. I want his 75th to be really special.

2 replies
GI Posted 5 Feb 2009 , 5:36am
post #2 of 3

Hi
icon_biggrin.gif
With filling, I would stick with what he likes. Cherry pie filling, like in the can, would probably be too moist and make your cake soggy. If you want to "buy" the filling, then local restaurant store, like a Cash & Carry, has the fillings. They are called "sleeves" because they look like a long, clear-plastic, well...sleeve! That filling is usually pretty good. They have a lot of different filling flavors.

If you want to try your hand at making a berry filling, then there is a lot of awesome recipes right here on cc:

Bavarian cream - yummy with chocolate cake:

http://www.cakecentral.com/cake_recipe-2396-11-Bavarian-Cream-Filling.html

Oreo filling:

http://www.cakecentral.com/cake_recipe-5773-123-Oreo-Filling.html

My favorite, chocolate ganache:

http://www.cakecentral.com/cake_recipe-2328-183-Whipped-Chocolate-Ganache.html


As for your icing, most people in the 70's had the traditional 7-minute white icing. It was good, tasty, but horrible for decorating with. So if you want, perhaps you could make your 7-min. icing for the "filling" and then use your regular buttercream dream or another favorite icing for your decorating?

I've used Swiss meringue buttercream (SMBC) for a filling and it is absolutely scrumptious! And then for decorating, I would use 1/2 SMBC and 1/2 Buttercream dream.

And remember, I'm sure he's going to be just thrilled to pieces to have you make his cake. icon_biggrin.gif Have fun doing it!

(oops, here I found this on our site: Now, the OP said she can pipe borders, flowers with it...) 7-minute icing:
http://www.cakecentral.com/cake_recipe-2357-0-7-Minute-Frosting.html

BeeBoos-8599_ Posted 5 Feb 2009 , 1:17pm
post #3 of 3

Thank you so much for the input. I read the link and I have never made it on the stove. I cannot imagine piping with this stuff. I have used the sleeves before and realy did not even think of them for this project. Again, thanks! thumbs_up.gif

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