In just 2 weeks I am making my final cake for course 3 in wilton (I skipped course 2 for the time being). Anyway I'm so sick of chocolate cake I could puke. I don't like white cake or yellow cake and don't have time to make a scratch cake...
Anyway, I'm planning to make the cake out of a box spice cake mix. I would like to use cream cheese frosting on it but have never used this kind before. I have a couple questions regarding it...
1. I'm assuming it's white, but is it white white or off white?
2. Does it smooth easily?
3. Does it crust?
4. Can you pipe a ruffle with it and get it to hold or would I need buttercream for the ruffle?
Thanks for any help!!!
Beth
It's white depending on what/or if it calls for butter, than it's off white. It does crust well and is easy to pipe depending on how thick you make it, some cream cheese icings can be as thick as buttercream. Hope this helps.
- youngestdecorator
I love cream cheese frosting. Be sure to add merenge powder...I don't find that it crusts as fast as buttercream, but after I put it in the refrigerator it did pretty well. I think a ruffle will be ok with it...but I wouldn't recomend roses or decorations that need really stiff icing.
Thanks!
I didn't even think about refrigeration...how long is it safe to be out? Is 3 hours too much? I could make room in my fridge for the cake before and after class...I just don't know if buttercream would taste right on a spice cake.
Thanks again!
I've made a spice cake before for a class cake and it tasted fine with the class buttercream. Cream cheese is just much softer. I used it for a baby shower cake in the winter and it looked like it was just about to melt after a short period of time. But I am in the most hot and humid part of the US! LOL
Here's a cream cheese frosting that doesn't require refrigeration:
http://tinyurl.com/2ydx9b
(From Sarah Phillips of baking911.com.)
Don't know how well it pipes....
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