ManangA Posted 2 Oct 2012 , 10:32pm
post #1 of

I usually make a Pistachio Cake with the white cake box mix and add one box of the Jello Pistachio Pudding Mix, 3 eggs, 1 cup of oil and 1 cup of club soda. Will this be ok to be covered in fondant icing? Someone is asking me to bake this for her but wants to cover it with fondant. I am omitting the pistachio whipped cream filling since I have read that the cake has to be stable enough to hold the fondant. Can someone please give me some advice? I truly appreciate it.

Thank you!

7 replies
DeniseNH Posted 2 Oct 2012 , 11:14pm
post #2 of

You'll be fine. Sounds like the cakes I make all the time - and cover in buttercream followed by fondant. Spritz the buttercream with alcohol or water before covering in fondant so that it will stick.

ManangA Posted 2 Oct 2012 , 11:37pm
post #3 of

Thank you DeniseNH! What if I put the whipped cream filling which is made of 1 pack of dream whip, 1 bpx of Jello Pistachio pudding mix and 1.5 cups of milk. Will the cake be stable enough to hold the fondant icing? I truly appreciate your help, thanks!

hbquikcomjamesl Posted 2 Oct 2012 , 11:37pm
post #4 of
Quote:
Originally Posted by DeniseNH

Spritz the buttercream with alcohol or water before covering in fondant so that it will stick.



If alcohol, make sure it's vodka, Everclear, rum, or some other potable form of ethanol. Isopropanol is not "good eats," and neither is any kind of denatured ethanol, much less straight methanol.

It's extremely bad manners to make your customers sick, crazy, blind, or especially to make them dead.

ManangA Posted 3 Oct 2012 , 12:19am
post #5 of
Quote:
Originally Posted by hbquikcomjamesl


If alcohol, make sure it's vodka, Everclear, rum, or some other potable form of ethanol. Isopropanol is not "good eats," and neither is any kind of denatured ethanol, much less straight methanol.

It's extremely bad manners to make your customers sick, crazy, blind, or especially to make them dead.




I am in a good state of mind that I know which kind of alcohol she meant, the potable ones, no further explanation needed. Only a person in a crazy state of mind will assume or think of adding something that will bad for people to eat and will affect them badly. Thank you.

hbquikcomjamesl Posted 3 Oct 2012 , 2:12am
post #6 of

Well, that's me, slightly crazy.

That, and to the chemist in me, any hydrocarbon backbone with one or more hydroxyl groups bonded on in the right place(s) is an alcohol.

BakingIrene Posted 3 Oct 2012 , 2:28am
post #7 of
Quote:
Originally Posted by ManangA

Thank you DeniseNH! What if I put the whipped cream filling which is made of 1 pack of dream whip, 1 bpx of Jello Pistachio pudding mix and 1.5 cups of milk. Will the cake be stable enough to hold the fondant icing? I truly appreciate your help, thanks!




NO I would not assume that this filling recipe would be stable. Nor can it be left out at room temperature for more than about 4 hours.

For a pistachio filling, try a buttercream recipe using the pistachio pudding, such as is used for Nanaimo bar filling:the middle layer in http://www.recipebridge.com/g/175/9934759/holiday-nanaimo-bars and using nondairy creamer liquid. You can add a few drops of LorAnn pistachio to up the flavour (It's good stuff).

For a covering icing, use your white buttercream or a white chocolate ganache.

The reason for these is that your cake will be fairly dense, and a soft filling will get squeezed as you get the fondant on right. A proper buttercream filling can harden up in the fridge before you start adding icing or fondant.

ManangA Posted 4 Oct 2012 , 12:52am
post #8 of

Thanks a lot BakingIrene! I will try your suggested pistachio buttercream filling. I actually just bought a bottle of the LorAnn Pistachio flavoring today since I was thinking that if I can not use the whipped cream pistachio filling, I could omit the filling and just flavor my buttercream icing to crumb coat the cake with pistachio flavor.
Thanks again! I appreciate your help!

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