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Issues with Banana Icing - Page 2

post #16 of 23
Thread Starter 

Yeah, it's my first gumpaste flower. It's kinda falling apart... I secured it to the cake with buttercream cause I didn't trust the floral wire enough. I do have some sculpting experience though, just not with food. 


As to red velvet cake, it's actually my least favorite. I'm not a fan of chocolate, but there's something about red velvet that is just... off. 


I was planning on transporting each tier separately and assembling at the reception. Can I just stick the cake boxes wrapped in saran wrap in a cooler with ice at the bottom of the cooler? Will this ruin the fondant? Would this be enough to have a fruit filling, or probably not?

post #17 of 23

i guess--if you have one of those coolers that is big enough to sleep in--cake boxes take up tons of room


and the biggest cake box is gonna need to be at least 14" square --that's a very large cooler


this one is 17.4 inches wide on the outside so with all the insulation you might can get a 14" cake box in there--the sides slope inside there though ???


and the thought of them getting wet from the ice is terrifying--i should have said ice packs ;)


and you could place each cake box into a plastic bag and tie it up on top so there's no chance the water could seep in


could it work? sure--but this is how i did it once


i got plastic boxes to set the cake and ice in and then placed all that into corrugated boxes -- it's just getting it all to fit


i got this type box at big lots and target


and went crazy finding the right sizes i needed --


then you just slide them in & out--easy peasy and you can use the ice packs and no worry about condensation issues


and you can re-use the plastic boxes for organization & stuff later (15x23x7 is approx what i got)


i made sure the plastic boxes fit into the moving boxes (went to a storage place to get these) that would fit into my car


i used nubbly shelf liner underneath the cake boards --like you set glassware on to keep the cakes from sliding inside


you can fit top & bottom tier in one box then the other two will fit in another one--put ice in another smaller box--seal it all up in the cardboard box--8 - 12 hours or perhaps more even should be no problem if the cake is fully chilled in the first place


*ice packs wrapped in a paper towel to absorb condensation then placed in a plastic bag to control any further moisture issues


i would keep the gum paste flowers separate from the cake in it's own room temperature cake box--the flowers all wrapped up in paper towels--if you want even more security--make 'cups' out of aluminum foil to set the wrapped flowers in--or use scrunched up foil to make channels for the paper towel wrapped flowers to sit within in the box--like depending on how many--i see them sitting nestled in to a nice big half sheet box or quarter sheet box


so all that to say --climate control is huge for you


assembling the cake is kind of a big deal on your wedding day but i know you can do this but another idea is to get a trusted friend/family member who could be your back up--who could be there specifically for any cake issues--already trained--so if it came to that you have a plan

one baker's 'never ever do' is the next baker's 'i swear by this'
one baker's 'never ever do' is the next baker's 'i swear by this'
post #18 of 23
Thread Starter 

Wow, thanks for all the great info! I actually have some extra totes lying around that aren't being used right now. That's not to say they wont' be used by the time the wedding hits... And I have extra heavy duty moving boxes that I refuse to throw away cause they're so sturdy. 


Back to the actual cake. The cake itself was really good. The banana filling absorbed into the cake however, so I'm thinking of trying white chocolate ganache next time. Plus, if I do ganache, I can completely skip the buttercream to make the fondant stick. :)

post #19 of 23

i'm really liking the thought of chocolate ganache--you don't have to keep it cold


much more secure than fruity substances--easier on you--you never know what can come up


we traveled from tn to socal to do a cake for my neice--still a couple hours delivery time and you gotta allow more for that traffic


we arrived with several hours to spare of course--out of town family just milling around 


found out at the venue it's an outdoor reception in june in southern california heheheheh


but it all went well because i had everything wrapped up tight like i described


then i unwrapped it at the last possible moment right before the ceremony--it all worked out anyhow ;)


what kinda cake did you try?

one baker's 'never ever do' is the next baker's 'i swear by this'
one baker's 'never ever do' is the next baker's 'i swear by this'
post #20 of 23

but even though the ganache filling does not have to be chilled


i would still recommend keeping yours chilled because of the odyssey it will be on


chilling of course lends that invisible inner strength

one baker's 'never ever do' is the next baker's 'i swear by this'
one baker's 'never ever do' is the next baker's 'i swear by this'
post #21 of 23

You may be able to ask the hotel if you can use one of the refrigerates..Or see if your venue offers the use of theres.If not maybe one of your guests lives closer. Ive always been told 6-8 hours at the most for indoor air conditioned venues. Good luck I hope you get it all figured out for your special day !!!

post #22 of 23
Thread Starter 

Kovacstracey, that's a great idea. We don't have the hotel booked yet, but I will definitely ask if I can use their fridge!

post #23 of 23
Is dry ice an option for keeping the cake cool in a cooler?
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