AI have an order for 2 black forest cakes tomorrow, that have an hour drive. I have just finished making and frosting my fourth cake and am in trouble!! I have the cakes to where I love the taste, however I cannot get my frosting nearly thick enough to where the cakes will make it in the car drive. I have tried a cool whip combo, and three other heavy whipped cream recipes, all adding powder sugar, and one adding powdered sugar and vanilla pudding. None of them are nearly thick enough. I have served this cake here, but never transported and it is going to be a disaster. Any help on how to make the icing super thick and firm? I even quadrupled the amount of powdered sugar one recipe called for. :)
AFor events, I do mine differently. I frost with chocolate buttercream and outed ganache. I put the whipped cream as a filling: layer if whipped cream, cherries, whipped cream. That way, it can also be decorated.
AIf the customer is adamant about having the whipped cream frosting, do you think it is possible to freeze the cake after decorating and have them thaw right before serving?
Can you arrive early and frost it at the location or is it too detailed?