AI have an order for a Black Forest flavour cake, but it needs to be sculpted into a giant cupcake and covered in fondant!! I've never tried 'black forest' before but every recipe I've seen says to use fresh whipped cream and so I'm worriedas this will not work for this style of cake.. Stacked, sculpted, crumb coated and then covered in fondant!!! Could I use white chocolate ganache instead.. Would this taste as good?!
ADo you have to cover it in fondant? Stabilized whipped cream would look nice piped on top of the giant cupcake. I don't think Black Forest cake would be the same without the whipped cream. (this is just an example I found here on CC, this is not my work)
ANooo!!! Lol, sorry
AOk so thank you for the input, the trouble is my client desperately wants a giant Cupcake however it's for her husband so she wants the top to look like a football sat in the cupcake case, that's why I have to use fondant!! Do you all think it would be best for me to suggest she change the flavour of the cake as black forest just isn't possible?
Hi there. Going to put a spanner in the works here! I made a Halloween cake but I wanted to make black forest but I also wanted to decorate the cake with fondant. I torted the cake into four layers and after brushing each layer with cherry liqueur I made a dam of dark chocolate ganache. Then I filled with cherry conserve and whipped cream.
I covered the cake all over with dark chocolate ganache and when it had set, I covered in fondant. Please be aware that whipped cream needs to be refrigerated and I had to place the cake in the fridge after filling and after covering in ganache. It was for personal consumption and I don't offer black forest to paying customers- it's too risky!!
Here's the cake
Oh in case you are wondering about the taste of the cake, everyone thought the dark ganache went well with the flavours of the cherry and cream! I've heard of people flavouring ganache- perhaps you could try this for a little something extra?
AThank you petitecat, that's really helpful!! Iv been researching and I wonder if I would be able to use stabilised whipped cream between the layers so that it's safer for the client and a bit easier then worrying about fresh whipped cream staying fresh?!
AStabilised whipped cream still has to be refrigerated. If you're stabilising with sugar, there's just not enough of it to enable your cake to be kept out of the fridge. Stabilised cream is all about the cream keeping its shape when piped. There's lots of threads about making cakes with perishable fillings, have a search on here and you'll find lots of info