Earl Grey Cake & Frosting

Baking By Bopple Princess Updated 18 Mar 2014 , 9:34am by Bopple Princess

Bopple Princess Posted 10 Mar 2014 , 6:03am
post #1 of 19

AHello, I'm new to this forum, hope I can get some advise from experienced bakers :) I have a cake order of earl grey cake with earl grey frosting and not quite sure how it taste and how to make it, the customer wants to have a grass frosting which means it has to be quite a dense frosting, could you please help? Thank you :)

18 replies
Godot Posted 10 Mar 2014 , 6:41am
post #2 of 19

AYou took a order for cake/frostng that you have no idea how to make?

Bopple Princess Posted 10 Mar 2014 , 6:45am
post #3 of 19

AYup coz I guess its just like making normal sponge cake but with different recipe?

cakefat Posted 10 Mar 2014 , 6:57am
post #4 of 19

What's a 'grass frosting'? It's made from grass? you add some grass to the frosting/buttercream? It's the color of grass? What is it?

 

The frosting has to be dense? do you mean heavy? 

 

And whats up with earl grey as a flavor? Like earl grey tea?? I don't get how that could be such an incredible flavoring for a cake.

 

ps- google seems to have a lot of recipes for earl grey tea cake- just google earl grey tea cake, about 200,000 results come up. 

Bopple Princess Posted 10 Mar 2014 , 7:02am
post #5 of 19

AYa she wants a "grass cake" like this [IMG]http://cakecentral.com/content/type/61/id/3201550/width/200/height/400[/IMG]

What I mean by dense is that its not too runny so the grass can hold up, I made once for cupcake and after leaving in room temperature the "grass" starts to fall down and becomes more like "curly grass" instead of "standing grass", sorry if this is confusing :p

I googled some earl grey buttercream recipe but most of them said the outcome will be runny :(

And yes earl grey tea flavour

morganchampagne Posted 10 Mar 2014 , 7:46am
post #6 of 19

AMaybe you could try brewing some earl grey tea..let it cool...and start with about 2 oz added to buttercream. I wouldn't go over more than 6 oz.

I would not try with a cake unless you have alot of time to get the recipe right. If the buttercream is flavored earl grey id think that's enough

Eachna Posted 10 Mar 2014 , 11:27am
post #7 of 19

Quote:

Originally Posted by morganchampagne 

Maybe you could try brewing some earl grey tea..let it cool...and start with about 2 oz added to buttercream. I wouldn't go over more than 6 oz.


I would not try with a cake unless you have alot of time to get the recipe right. If the buttercream is flavored earl grey id think that's enough

 

Brew strong Earl Grey tea. Use one teabag/spoon of loose tea/whatever but leave it in until the tea is nice and dark. Use it as a substitute for the heavy cream in the buttercream.

 

I make a yellow cake with  Matcha buttercream:

 

 

* 1 stick butter, room temperature
* 2 tablespoons half and half or light cream
* 1 tablespoon matcha powder
* 3 cups powdered sugar, sifted

1. Mix matcha in with the light cream to make a paste.

2. Beat butter briefly, scrape bowl.

3. Add the sifted powdered sugar and matcha paste. Beat until smooth.

 

 

Matcha is powdered green tea. You could get a similar type of powder from Earl Grey tea by putting it in a food processer or small electric grinder (Magic Bullet) and give it a few whirls in the powdered sugar. The sugar will grind down the tea leaves into fine powder.

Bopple Princess Posted 10 Mar 2014 , 11:33am
post #8 of 19

Thank you! Will try it out :)

Bopple Princess Posted 10 Mar 2014 , 11:35am
post #9 of 19

Will this buttercream able to hold up the grass shape do you think? Coz I'm living in Spore and the weather quite humid and warm, I might put in fridge first but at the venue I think they will leave it inside aircon room which I think wont be too cold (around 26-27 degree) for a few hours :s

cakefat Posted 10 Mar 2014 , 12:45pm
post #10 of 19

I'm in S'pore too..I don't think any kind of buttercream/frosting will hold up in this weather and 26/27 degrees in a room is pretty warm too. The air con should probably be at 16/17 to be safe.

 

maybe you should use a shortening based buttercream? I've read/heard that shortening holds up better than just butter? I'm not sure as I don't use shortening.  

 

good luck!

cakefat Posted 10 Mar 2014 , 12:57pm
post #11 of 19

Ps- this lady, in South Florida which has a climate similar to Singapore's (although Singapore is warmer),  notes that for a stronger buttercream to use less butter and more shortening.

 

I think there are some local online cake places that sell high ratio shortening here too.

 

http://www.designmeacake.com/crustingbuttercream.html

Bopple Princess Posted 10 Mar 2014 , 1:43pm
post #12 of 19

A

Original message sent by cakefat

Ps- this lady, in South Florida which has a climate similar to Singapore's (although Singapore is warmer),  notes that for a stronger buttercream to use less butter and more shortening.

I think there are some local online cake places that sell high ratio shortening here too.

[URL=http://www.designmeacake.com/crustingbuttercream.html]http://www.designmeacake.com/crustingbuttercream.html[/URL]

Oh wow thats good to know cakefat! I will try to find that shortening (which must be very expensive :p)

cakefat Posted 10 Mar 2014 , 1:49pm
post #13 of 19

this place is a local online cake supply shop, I guess they carry it but are out of stock right now

 

http://www.cakedresser.com/decorating/edible-products/decorating-ingredient/ck-products-high-ratio-shortening

 

I don't know where else you could order any from? maybe phoon huat could carry it? Or look for a food/bakery supply wholesaler? Like Bakery Lab, they're out in Tuas. call them before you head out there.

 

http://www.bakelab.com.sg

Bopple Princess Posted 10 Mar 2014 , 2:22pm
post #14 of 19

A

Original message sent by cakefat

this place is a local online cake supply shop, I guess they carry it but are out of stock right now

[URL=http://www.cakedresser.com/decorating/edible-products/decorating-ingredient/ck-products-high-ratio-shortening]http://www.cakedresser.com/decorating/edible-products/decorating-ingredient/ck-products-high-ratio-shortening[/URL]

I don't know where else you could order any from? maybe phoon huat could carry it? Or look for a food/bakery supply wholesaler? Like Bakery Lab, they're out in Tuas. call them before you head out there.

[URL=http://www.bakelab.com.sg]http://www.bakelab.com.sg[/URL]

Wow Tuas is very far but worth the travel maybe if they're the only one who sells it! I will call them tomorrow thanks!

Do you think the flavour will be different if using lots of shortening as I kind of think shortening can make us sick when eating it :p

cakefat Posted 10 Mar 2014 , 2:39pm
post #15 of 19

i don't know how it tastes/works/holds up- I've never used high ratio shortening before. I'm not a big fan of shortening in general. 

 

definitely call them and ask them if they carry it before you go out there..it's in the middle of nowhere!

Bopple Princess Posted 10 Mar 2014 , 2:42pm
post #16 of 19

A

Original message sent by cakefat

i don't know how it tastes/works/holds up- I've never used high ratio shortening before. I'm not a big fan of shortening in general. 

definitely call them and ask them if they carry it before you go out there..it's in the middle of nowhere!

Thank you cakefat! You're very helpful! :D

810whitechoc Posted 18 Mar 2014 , 8:42am
post #17 of 19

I could be wrong but my bs radar has switched on reading this thread.

cakefat Posted 18 Mar 2014 , 9:11am
post #18 of 19

Quote:

Originally Posted by 810whitechoc 
 

I could be wrong but my bs radar has switched on reading this thread.

 

yeah, you're probably wrong.

Bopple Princess Posted 18 Mar 2014 , 9:34am
post #19 of 19

A

Original message sent by 810whitechoc

I could be wrong but my bs radar has switched on reading this thread.

What do you mean?

Quote by @%username% on %date%

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