AI have a wedding coming up this weekend for a 2 tier carrot cake covered in cream cheese icing piped rosettes. However, I am getting super nervous, as I live in Canada where our summer is hot with very high humidity. I will have the cake in the fridge up until the point where I have to deliver to the venue, where the reception will either be outside or inside without any air conditioning! I warned the bride and groom ahead of time about how heat/humidity can wreck a cake, and also how cream cheese is perishable and should be consumed within a couple hours of being out at room temperature. I am delivering the cake right before the dinner begins, and from what I understand, the cake will be eaten right after dinner, so I'm guessing it will be sitting out for a little over an hour without refrigeration. I really don't want the cake to melt or be ruined- will it be okay sitting out do you think? I'm worried about condensation forming from taking it out of the fridge and then having it in the heat, causing it to possibly melt or have the rosettes fall off. Any advice for me would be so much appreciated!
I think I saw a shelf stable recipe on here some where.
AThank you enga! That is my go-to recipe for cream cheese icing. I'm just worried about it melting and the rosettes falling off, as I've never made a cream cheese covered cake before and then had to leave it sitting it out in the heat.
Oooo, I don't know puddles_gal. I wish I had more experience with this recipe as to how it would react from sitting outside in the heat. Do you think you could up add more shortening for stability? Maybe someone will pipe in with more help.
puddles gal~~I am making two, 12"x4" cakes for a church function this Sunday with about 150 guests expected. I will be using the "cream cheese" frosting suggested by Rae of BlakesCakes as filling for my cakes:
Mix half and half--your buttercream recipe and canned (Pillsbury, Betty Crocker, DH, etc.) cream cheese frosting.
Depending on the design elements, I may use this same combination to frost the outside of each cake. If I need the flexibility of crusting buttercream, I will lessen the amount of canned cream cheese to 1/4 to 3/4 my buttercream.
Right now it is hot and humid in Southern California (around 100F and 84% humidity). There is no way I am trusting the logistics of this church event to refrigerate these cakes prior to serving. Additionally, if there is any cake left over, I really don't trust that the leftovers will be properly refrigerated prior to being eaten.
The only time I make cakes with real cream cheese is when I know they will be safe.
It's lovely being a hobby baker--gives me so much control! (lol.....)
p.s. Since you have warned the bride and groom what may happen, I strongly suggest you have them sign a disclaimer before leaving the cake!
I was just reading older threads and most of them suggested not using this type of icing for hot weather. Do you think they would mind if you used a cream cheese icing for the filling and a more stable BC for the outside of the cake and the rosettes? IDK, just a suggestion. Hope everything works out for you.
AThank you for your suggestions ladies! I think I'm going to bite the bullet and hope for the best. I do know the recipe I'm using (decorators cream cheese) does crust and harden up beautifully, so hopefully it will be enough to make the cake last until it's time to be eaten, I might get lucky and it might even rain, which would definitely help cool things off! Lol.
AI did one this weekend with rosettes using the decorators cream cheese icing mentioned above ( i dont add the vanilla which makes for a stronger cream cheese taste and add water not milk) In Newfoundland it was 27 degrees with about 60% humidity (I think). The venue had no air conditioning and I delivered about 1-1/2 hours before the reception started (straight from my fridge) I didn't get a call or message to say it flopped so I'm guessing it was fine !
Original message sent by Newfoundlandgirl
I did one this weekend with rosettes using the decorators cream cheese icing mentioned above ( i dont add the vanilla which makes for a stronger cream cheese taste and add water not milk) In Newfoundland it was 27 degrees with about 60% humidity (I think). The venue had no air conditioning and I delivered about 1-1/2 hours before the reception started (straight from my fridge) I didn't get a call or message to say it flopped so I'm guessing it was fine !
Oh how this puts my mind more at ease! I'm in Manitoba where we are averaging 28-30 degrees every day with high humidty as well! Thank you so much for sharing that with me! :grin:
AI always err on the side of less water though. I would much rather have a more difficult time piping with stiffer icing than have it slide off !:smile: