Becky1679 Posted 6 Jan 2014 , 11:04pm
post #1 of

I have a bride wanting a Bavarian cream frosting for the exterior of their wedding cake. Her fiance says he had a cake like this before from a bakery in South Carolina. Anyone ever try this?

9 replies
liz at sugar Posted 7 Jan 2014 , 12:22am
post #2 of

How about a German buttercream - would be similar to bavarian cream.  Egg yolks instead of whites, otherwise same as IMBC or SMBC.  But it is soft - doesn't hold up to anything - better suited to being a filling.

 

Liz

 

edited to say what I'm thinking of might be French buttercream, not German.  Can't really remember now what is in German buttercream. 

Becky1679 Posted 7 Jan 2014 , 12:28am
post #3 of

AOh, did I mention it's an outdoor wedding? :D

liz at sugar Posted 7 Jan 2014 , 12:28am
post #4 of

Looked it up:

 

French buttercream is egg yolks with all the same steps as IMBC.

 

German buttercream is like a custard with butter beat in.  Whole eggs, egg yolks, milk, sugar into a custard.  Cool then beat in butter.

 

Sorry I got my countries wrong there.  Either one would give a feel similar to Bavarian Cream.

 

Liz

liz at sugar Posted 7 Jan 2014 , 12:30am
post #5 of

I would say no on the outdoor wedding and something like Bavarian Cream.  Maybe Lorann makes a Bavarian Cream flavoring you could add to regular icing.

 

Liz

-K8memphis Posted 7 Jan 2014 , 12:46am
post #6 of

good ideas, liz--

 

also you could make one separate cake like that--and you could make them a honeymoon cake like that-- a little cake all boxed up that they can 'take out' after the reception--

 

but not for an outdoor reception--omg--gnats and ants and bird poop oh my--

 

but they do make canopies for outdoor cakes too--but not for bavarian cream or fbc covered ones--

 

well there's the other french bc come to think of it--

 

http://www.wilton.com/recipe/French-Buttercream-Icing-1

 

i used to use this for all my tier cakes back in the 70's & 80's

-K8memphis Posted 7 Jan 2014 , 12:56am
post #7 of

but i also tell peeps that i don't do 'legends'--how the heck do you know what was really used on that cake? just saying--

 

you know what to do--just tell them what you can do for them and explain that you can't reproduce a phantom cake--

 

at least that's what i would do--

icer101 Posted 7 Jan 2014 , 1:50am
post #8 of

this is a german buttercream on brave tarts site. haven,t made it though.

 

 

http://bravetart.com/recipes/GermanButtercream

scrumdiddlycakes Posted 7 Jan 2014 , 3:10am
post #9 of

French buttercream stands up pretty well, depending on what you are doing with it. I have done flat and 'rustic' iced cakes with it, with minimal decorations and it was just fine, but I wouldn't do it outside.

I have a strict outdoor policy, it gets fondant. Way too many bugs outside, not to mention potential weather issues.

sixinarow Posted 7 Jan 2014 , 3:49am

Quote:

Originally Posted by scrumdiddlycakes 
 

French buttercream stands up pretty well, depending on what you are doing with it. I have done flat and 'rustic' iced cakes with it, with minimal decorations and it was just fine, but I wouldn't do it outside.

I have a strict outdoor policy, it gets fondant. Way too many bugs outside, not to mention potential weather issues.

Haha -- eww -- sprinkles...or flies??

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