Need Help Asap!!!!!! Please

Decorating By MissNinis Updated 26 Apr 2014 , 6:50pm by unicorn5

MissNinis Posted 26 Apr 2014 , 2:54am
post #1 of 21

Hi All,

 

I have a cake order for next Saturday May 3rd, for a Communion cake....The lady wants a fruit cake with vanilla cream, but not the traditional "Christmas Fruit Cake". She wants a fruit cake with layers of vanilla cream, and fresh fruit in between....

 

My question is, What kind of cake do I use? Vanilla?

What kind of fresh fruit goes into a fruit cake?

An does anybody has a recipe for Vanilla Cream? That can sit out, an does not need to be refrigerated!!

 

Please help. Thank you all so much ;-))

 

Nini

20 replies
ApplegumPam Posted 26 Apr 2014 , 5:01am
post #2 of 21

I see so many of these sorts of questions on here and have to admit I just don't understand....


WHY - take an order for something you don't know how to do?

 

WHY not just say ..... that's not something I am familiar with - can't help you - SORRY

 

Its not like you are seeking advice for one step..... its like EVERYTHING

WHY, why would you do this?   and think it was going to be successful
 

Smckinney07 Posted 26 Apr 2014 , 5:33am
post #3 of 21

AI suggest speaking with the person who ordered the cake. You don't seem to know what she wants which isn't something anyone can really help you with, you know what I mean?

If she doesn't want a traditional fruit cake (which I believe is aged and treated in layers of Iiquor) I've seen recipes for fruit cakes that use dried fruits, candied fruits, nuts. Since its for a Communion maybe she wants to skip the liquor, maybe she just wants some berries in her cake, who knows! You can have a completely different vision then a client so you really need to be as specific as possible if you want to provide them with what they want. It's much better then guessing and getting it wrong.

MissNinis Posted 26 Apr 2014 , 5:35am
post #4 of 21

Quote:

Originally Posted by ApplegumPam 
 

I see so many of these sorts of questions on here and have to admit I just don't understand....


WHY - take an order for something you don't know how to do?

 

WHY not just say ..... that's not something I am familiar with - can't help you - SORRY

 

Its not like you are seeking advice for one step..... its like EVERYTHING

WHY, why would you do this?   and think it was going to be successful
 

 

First off I don't understand why you are being rude. I thought this site was for people to come on here and ask for help?? If you were not going to give me any advice or help me with my question, you could have kept on scrolling, This is one thing I don't really like about this site, All the 'Older' members, are so quick to get an attitude an be completely rude to new members. "If you are tired of the same question being asked you don't have to reply to it, simple as that". I know how to do cakes I have been doing them for over 10 years now. I just had a question for about a recipe, that's all. But I can see all I am going to get is rudeness from members who rather get upset, than help someone... Geez.... Ill forget I even asked the question. Ill never ask another question on here again if this is the response I will get from people....Wow!!!!!!

MissNinis Posted 26 Apr 2014 , 5:37am
post #5 of 21

Quote:

Originally Posted by Smckinney07 

I suggest speaking with the person who ordered the cake. You don't seem to know what she wants which isn't something anyone can really help you with, you know what I mean?

If she doesn't want a traditional fruit cake (which I believe is aged and treated in layers of
Iiquor) I've seen recipes for fruit cakes that use dried fruits, candied fruits, nuts. Since its for a Communion maybe she wants to skip the liquor, maybe she just wants some berries in her cake, who knows! You can have a completely different vision then a client so you really need to be as specific as possible if you want to provide them with what they want. It's much better then guessing and getting it wrong.

 

Thank you I will do that I appreciate your advice.

Pastrybaglady Posted 26 Apr 2014 , 8:51am
post #6 of 21

So she doesn't want a fruitcake, she wants a fruit-filled cake?  Berries are always good in these kind of cakes.  Vanilla or chocolate goes well with berries.  Vanilla cream that does not need to be refrigerated will require a non-dairy base like Dream Whip, Pastrypride, Bettercreme.  Depending on where you live these can be hard to come by.

maisie73 Posted 26 Apr 2014 , 9:00am
post #7 of 21

ACan't help with the cream I'm afraid, I'd just use vanilla buttercream but I'm in the UK so it doesn't need to be kept in the fridge here. Rasberries and strawberries go nice between layers of victoria sponge and black cherries are lovely with chocolate sponge. I've never put fruit in a cake before though, only between the layers (unless it's a proper fruitcake). Your best bet would be to ask your customer, just to be sure.

Siany01 Posted 26 Apr 2014 , 9:14am
post #8 of 21

AI agree with Maisie, vanilla buttercream and strawberries is lovely with vanilla sponge. But as Maisie's I'm uk so we have no worries about hot weather here lol

Natka81 Posted 26 Apr 2014 , 11:19am
post #9 of 21

For cream: 16 oz. Cool whip ( thaw in fridge at least 6 hours, if less, it will be runny)

                 1 can 14oz. of sweetened condensed milk.

In mixing bowl: pour condensed milk and whip it on high until its white and fluffy ( about 1 minute). Then put your mixer on lowest speed and add Cool whip  using large table spoon or spatula while mixing. 

    When you add all cool whip put your mixer on high speed and whip for 20-30 seconds.

    For fruit filling: strawberry and kiwi goes well together. For berries filing: raspberries and blueberry, also canned peach.

MissNinis Posted 26 Apr 2014 , 11:33am
post #10 of 21

Quote:

Originally Posted by Natka81 
 

For cream: 16 oz. Cool whip ( thaw in fridge at least 6 hours, if less, it will be runny)

                 1 can 14oz. of sweetened condensed milk.

In mixing bowl: pour condensed milk and whip it on high until its white and fluffy ( about 1 minute). Then put your mixer on lowest speed and add Cool whip  using large table spoon or spatula while mixing. 

    When you add all cool whip put your mixer on high speed and whip for 20-30 seconds.

    For fruit filling: strawberry and kiwi goes well together. For berries filing: raspberries and blueberry, also canned peach.

 

Thank you so much ;-) I was thinking strawberry an kiwi would be awesome together in a cake ;-) do you think a vanilla sponge would be a great match?

Natka81 Posted 26 Apr 2014 , 11:51am
post #11 of 21

I am from middle Asia and our recipes are diffrent from American. I have looked at victoria sponge recipe personally I think its overloaded with butter. 

 Try this: 6 eggs and 1 cup of sugar , whip on high ( 8 ) speed for 10 minutes. Then switch mixer speed to stir position and add flour ( don`t dump the whole cup at ones the batter is very gentle), let it mix for about 10-15 sec. and while stirring, add 1/4 cup of melted cooled butter, or 1/4 cup of corn oil. Pour close to the edge of mixer. with your spatula make sure that there is no clumps in batter. Pour in baking pan and bake for 30- 40 min. on 350F. If using 8" 2" high inch pan: use 2 of them. This recipe makes 1 - 8" round cake.

              This batter is gentle so for large quantity I suggest using flower nails in baking pans.

maisie73 Posted 26 Apr 2014 , 12:00pm
post #12 of 21

AHi Natka, Victoria sponge is British (very British!) but I think it's similar to American pound cake. :-)

Natka81 Posted 26 Apr 2014 , 12:29pm
post #13 of 21

Thanks Maisie73., I din`t know that, I am sure we have something similar from our country also.

maisie73 Posted 26 Apr 2014 , 12:43pm
post #14 of 21

AI only think it's similar, I'm sure someone will correct me if I'm wrong, I think pound cake is a pound of each ingredient and that's the old fashioned way to make Victoria sponge, weigh the eggs and use the same weight of eggs, butter, sugar and flour. :-)

cakelove2105 Posted 26 Apr 2014 , 5:16pm
post #15 of 21

Quote:

Originally Posted by MissNinis 
 

 

First off I don't understand why you are being rude. I thought this site was for people to come on here and ask for help?? If you were not going to give me any advice or help me with my question, you could have kept on scrolling, This is one thing I don't really like about this site, All the 'Older' members, are so quick to get an attitude an be completely rude to new members. "If you are tired of the same question being asked you don't have to reply to it, simple as that". I know how to do cakes I have been doing them for over 10 years now. I just had a question for about a recipe, that's all. But I can see all I am going to get is rudeness from members who rather get upset, than help someone... Geez.... Ill forget I even asked the question. Ill never ask another question on here again if this is the response I will get from people....Wow!!

Ditto!!!

thecakewitch Posted 26 Apr 2014 , 5:23pm
post #16 of 21

AI don't think ApplegumPam is being rude. At all. That's the first thing I thought -[B] WHY - take an order for something you don't know how to do?[/B]

howsweet Posted 26 Apr 2014 , 5:26pm
post #17 of 21

AIn my opinion Pam's advice was the best advice given. I had a request for a victoria sponge with fresh fruit. Once I learned what it was I had to give the customer some other options. I hated to disappoint her as she was homesick and wanted a UK style cake.

But she loved the cake I did for her instead. Even if the fresh fruit and whipped cream weren't an issue, I'd not be trying out a new recipe on a customer. Boggles the mind to think any one would do that.

And most cottage food laws don't allow cakes with fillings like cream that must be refrigerated. Don't know if that applies to you, of course.

MimiFix Posted 26 Apr 2014 , 6:21pm
post #18 of 21
Quote:
Originally Posted by thecakewitch 

WHY - take an order for something you don't know how to do?

 

Yes, of course. But sadly, we see so much of it these days.

MBalaska Posted 26 Apr 2014 , 6:38pm
post #19 of 21

Quote:

Originally Posted by maisie73 

I only think it's similar, I'm sure someone will correct me if I'm wrong, I think pound cake is a pound of each ingredient and that's the old fashioned way to make Victoria sponge, weigh the eggs and use the same weight of eggs, butter, sugar and flour. icon_smile.gif

 

You are correct maisie73, which means  I'll know I'll love Victoria sponge when I visit.:P

maisie73 Posted 26 Apr 2014 , 6:44pm
post #20 of 21

AYay, I love to be right MBalaska (just ask my husband!) and I really love victoria sponge (a Wesh cake with a cup of tea is hard to beat though!)

unicorn5 Posted 26 Apr 2014 , 6:50pm
post #21 of 21

I found the instructions with pictures for this kind of cake.

 

I know you won't understans the text but the pictures are very helpfull.

 

Hope everything goes well :-)

 

http://www.ljubeznipolnaskleda.si/2012/09/porocna-torta-z-jogurtovo-kremo.html

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