Cake Central › Cake Forums › Cake Talk › Recipes › Wedding Cake Filling Help Please!
New Posts  All Forums:Forum Nav:

Wedding Cake Filling Help Please!

post #1 of 11
Thread Starter 

I found the perfect wedding cake filling for my cousin and they tasted it and loved it.  Until I read on here that doing fillings and frostings with cream cheese in them were a bad idea. 

 

This is the recipe http://cakecentral.com/a/raspberry-mousse-filling. The only thing I was going to change was doing strawberry instead of the raspberry.

 

they loved this filling and so do I.  The wedding is on the 30th, and I could really really use some help finding something simaler.  The filling had a firm yet fluffy texture.

 

thank you in advance for your guidance.  I realy don't want to dissapoint them.

post #2 of 11

it has to be kept refrigerated is all --at or below 40 degrees

 

you can still use it

 

it has an accumulated out of the  frige time frame of 4 hours before the bad bacteria start to flourish

 

that's why cream cheese is considered potentially hazardous because it is ph

 

and did you test that formula with the strawberries?

 

how it performs & all?

 

oh good it's made with jam--good-- i was thinking fresh berries & quietly freaking out

 

already made jam is better better better

 

but you still gotta sweat the cream cheese thing

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #3 of 11

can't you just keep it well chilled?

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #4 of 11
Thread Starter 

I had thought about that but wasn't sure how to make that work.  I'm making a 4 tier cake (6",8",10"'12") and frosting with buttercream.  The wedding is at 3:30 with cake and punch reception there at the church.  I've never refridgeorated a cake before and didn't want to serve a cold cake.  

post #5 of 11

86 the hazardous fillings then

 

cake warms up fast

 

i deliver all my cakes chilled

 

some peeps do some don't

 

but you have to for perishable fillings

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #6 of 11

i use mostly perishable filling though too

 

but it'd still fridge my cakes esp for delivery

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #7 of 11

That 4 hour window is critical for potentially hazardous foods.  And its a total of 4 hours.  So count up your decorating time + transport time + the time the cake is on display.  All that time together has to be less than 4 hours.  Then the cake has to be thrown out. 

 

I always found that after I added in the display time (time between when the cake is set up and later served) the four hour window had been exceeded.  And "chilled" doesn't necessarily do it.  It has to be held at less than 41 degrees.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #8 of 11
Thread Starter 

Thank you everyone for responding so quickly.  I do feel that I should find something else since I'm not sure how I would keep it refridgeorated, and I don't want to chance it.  

 

Does anyone have a recipe that would be ok out of the fridge that has a simaler fluffy but firm texture?  I made almost a 3 hour (round trip) drive yesterday to get some bettercream I whipped it up last night and added the pudding like they suggest but it wasn't thick enough.

 

Could someone point me in the right direction please.  I really don't want to be a failure at this.

 

Thank you! :)

post #9 of 11

most mousses & stuff like that have to be kept cold

 

it's not a failure to keep peeps safe--it's a big win for everybody

 

just tell them you had to adjust the filling recipe and it's still strawberry but safe

 

this is like the bride who wants a smbc iced cake at a 2pm beach wedding in june

 

the chance of sand getting in the melted icing is very high

 

just because someone is getting married and we want to make the best cake ever

 

we still have to play by the rules or suffer the consequences

 

it's ok--you did great--figure out the filling you can use that doesn't have to be friged if you don't want to go that route

 

a mousse is not it

 

there are sleeve fillings that are shelf stable--you can add lorann oil cream cheese flavoring--

 

but fluffy and firm--probably not without proper handling which includes the refrigerator

 

or a ton of recipe testing with ingredients like carageenan and agar agar and who knows what all else

 

best idea here--go with what you are confident in the b& g will go for that the best too

 

learn how to refrigerate the cakes or don't use mousse

 

test it make a tier and mousse it out and time yourself and see if you deliver at the exact point of the reception starting and if the bride will serve cake quickly and not wait till 4 hours after it starts then you got it

 

i mean if it's a fruity curd or a fruity something i fudge on the time

 

you cannot fudge on the milky things

 

if you wanna use that then do the frige thing

 

if not scrap the whole dang thing and find something you can use

 

you did GREAT to catch this in time!!!!!!!!!!!!!

 

multiplied congratulations to you--you are to be commended

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #10 of 11

hey i got it--make the b&g a honeymoon cake with the special mousse

 

take it when you deliver the wedding cake

 

just have it all boxed & ready

 

a little six inch box----use cake scraps from leveling the wedding cake or use leftover batter

 

let the person in charge of the reception know that you're bringing it

 

and it needs to be kept in the chill box and that it goes with b& g  when they make their escape from the reception

 

cool??? icon_biggrin.gif

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #11 of 11
Thread Starter 

Thank you everyone for all of your wonderful advice!  

 

K8menphis - I went back and looked at some other posts and had decided to try the vanilla bettercream and mix in some of the strawberry jelly to see what would happen.  Then I saw your suggestion and remembered that I had bought the shelf stable cream cheese sleeve.  So mixed it in and it tasted very very simaler to my first recipe.  So Thank You, Thank You, Thank You for that suggestion.  I'm testing the recipe in a cake tonight.

 

I also love the idea of the honeymoon cake and I'm deffinently going to do that.

 

i can't thank you wonderful ladies enough!!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Wedding Cake Filling Help Please!