Earlene's Cream Cheese Buttercream Icing Question

Decorating By shel35 Updated 22 Jul 2009 , 2:58pm by JanH

shel35 Posted 29 Jun 2009 , 6:31pm
post #1 of 2

I have several questions about this icing, I hope someone can help me. The wedding cake I am making needs to travel 2 hours, does this icing travel well? How long can it be left w/o refrigeration? Does it crust well and will I be able to smooth it out nicely? Thanks for any help. I am getting nervous this is my first wedding cake. Any other tips for this icing or red velvet cake are welcome.

1 reply
JanH Posted 22 Jul 2009 , 2:58pm
post #2 of 2

Earlene's cream cheese frosting is shelf stable. icon_smile.gif

However, some members always chill their cakes as preparation for traveling. (Which is something I've not tried but will when I have the occasion to make another tiered cake.)

For safest assembly and transportion, the SPS system as explained by Leahs is very reliable:

http://www.cakecentral.com/cake-decorating-ftopict-603925-sps.html

For smoothing techniques, you can find several methods here:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Red Velvet cake scratch:

http://www.cakecentral.com/cake_recipe-7377-Sarahs-Red-Velvet-Cake-TWEAKED.html

http://www.cakecentral.com/cake_recipe-7054-21-Southern-Red-Velvet-II.html

Doctored Red Velvet:
(I have used Blakescakes recipe successfully.)

http://www.cakecentral.com/cake-decorating-ftopict-594502-.html

HTH

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