Hello!
I have a silly question: I am planning on making a bus cake for my son's Fun Bus party. I don't have to do any major carving, but I would like to round the top edges of the bus. My son wants strawberry filling, but that seems like a disaster waiting to happen. Can anyone recommend a strawberry filling that won't slide when I am carving?

Thanks!

Katie

I'd do a strawberry meringue buttercream, it will be stiff enough to keep its shape and not ooze all over the place.

Do you mean like SMBC? I love that stuff, but I feel like it is kind of squishy. Maybe if I freeze before carving, then it will be hard.

Make ur normal bc, and add something strawberry flavoured to it. Simple!
xx

I've never made IMBC, do you have a recipe to recommend.

I really appreciate your help in this!

I use , 5 egg whites,1/4 tsp cream or tartar ,1 cup sugar, 1/4 cup water and 1 pound of butter at room temp.

Whip the egg whites and cream of tartar to a stiff peak. Heat the sugar and water to 248 degrees (up to 255 for stiffer icing). Pour the hot sugar directly into the mixer with the egg whites while it's running on high speed (use a pouring shield if you're worried about it splattering all over). Leave it on high for a minute, then turn it down to the lowest speed and let it go until it's cooled to room temp. Add the butter a tablespoonful at a time while beating on high speed. It might look loose, but keep beating it and it will eventually come together.

If the meringue is too hot when you add the butter it might not come together, just put the mixer bowl and whip into the fridge for a while until it cools off, then rebeat it.

If the butter is too cold it might break and look like cottage cheese. If that happens take a dishtowel, run hot water over it, and wrap it around the mixer bowl until the towel cools off. Repeat until the bowl warms up and the icing comes together.

To flavor it, add up to 3 oz. liquid like liquers or fruit juices, or just add preserves to get the flavor that you want.

Thank you for the detailed instructions! I'm definitely going to give this a try.

Katie

I never fill my cakes before I carve. I stack all the layers and carve the desired shape. Then I remove the layers add the filling and put everything back together. If you place your frosting dam and add filling then carve you take a chance of cutting into the frosting dam. If you carve first then you don't have that problem.

I would use the spreadable ganache (ie similar to Planet cake's method. Its carves beautifully. with no need for damming.