cocobean Posted 1 Sep 2011 , 5:42am
post #1 of

I am very nervous about 4 red velvet cakes that are going on a 4 hour car ride to the wedding. I do not trust creamcheese frosting, it is too squishy. Even if I refridgerate completly before the ride I don't trust it. Should I refuse?

9 replies
lomfise Posted 1 Sep 2011 , 7:15am
post #2 of

I don't know about the frosting being squishy, but I don't think I would care to eat cream cheese that's been left out of the fridge for 4 hours, which is essentially what you're proposing.
Make a small batch and leave it on your kitchen counter for 4 hours, then smell, taste and try to work with it.

Otherwise, can't you bring the frosting in a cooler and apply it to the cake on arrival?

JanH Posted 1 Sep 2011 , 7:20am
post #3 of

Perhaps flavoring your favorite b/c with cream cheese or cheesecake extract and using that would be a safer option. icon_smile.gif

HTH

cocobean Posted 1 Sep 2011 , 5:51pm
post #4 of

I am more worried about how SOFT it gets and would it end up sliding or bulging.
Safe to eat wise I know it is o.k. because of all the sugar.
What do you think about the sliding or bluging because of the 4 hour car ride?

rpaige Posted 1 Sep 2011 , 6:56pm
post #5 of

I made a cute cake just to share among girlfriends and used cream cheese frosting. After a two hour drive to the event, the cream cheese was "squishy" and cracked. The bottom tier's frosting was beginning to droop a bit as well. Friends were fine with the results and the cake tasted great - just not as pretty and crisp as I would have liked. I'm just a beginner so it may have been something I did wrong. Lessons learned. HTH

leah_s Posted 1 Sep 2011 , 7:27pm
post #6 of

Cocoabean, I don't really understand how you "know" cream cheese frosting would be safe to eat fours hours outside of refrigeration. It's a complex chemical formula between the available water in the cream cheese and the ratio to sugar. I'm a degreed Pastry Chef and I barely understand it. But perhaps you're a Food Chemist. I don't know your background.

Anyway, Jan's suggestion of flavoring bc with cheesecake flavoring (Loran makes a tasty one) is spot on.

bakerliz Posted 1 Sep 2011 , 7:28pm
post #7 of

I wouldn't do it. My suggestion is substitute a small portion of cream cheese for some of the butter in your basic buttercream recipe and then add additional cream cheese or cheesecake flavoring like Jan_H suggested

metria Posted 1 Sep 2011 , 7:36pm
post #8 of

are these cakes small? can they be placed in coolers securely with ice? i like using the foam coolers from Walmart ... light and cheap.

cocobean Posted 1 Sep 2011 , 9:47pm
post #9 of

Thanks for all your responses, comments and suggestions I really appreciate it.

leah_s I'm not a chemist so I guess I should have chosen different words than, "I know". I don't understand it either but in my experience it has been fine to leave out over night, We have never had anyone get sick from it here. I've read a lot of comments from people here that they also think it is the sugar that preserves it.
I still say the main worry for me is the car ride.

A little cream cheese could make the frosting sag after all that bouncing around. I've even used Sam's Club cream cheese frosting from their bakery and it is really soft to.
Sooo because of the softness factor I think I will experiment with Jan's suggestion of the cream cheese flavoring. Especially if you think it is "spot on".

cocobean Posted 1 Sep 2011 , 9:59pm

...I guess i should have also mentioned someone else is delivering the cake, so I won't be decorating there. The cakes are 4 - 8"x5", each square. They will each be on a separate pedestal at the wedding.

...plus 36 large cupcakes.

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