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Carrot Cake Help

post #1 of 10
Thread Starter 
Hi all, I have an amazing recipe for a carrot cake. My "to be" bride wants a carrot cake as one of her tiers. I am not sure if it will hold up. It is the 3rd tier of 4. So it is small and only the small or 4th tier will be on top. Has anyone made carrot cake for a wedding cake. Will it hold. Two layers with cream cheese filling.... I will freeze before. It is going to be covered with fondant. Help again!!! Oh and it is my first wedding cake. What a challenge. God bless, me.icon_biggrin.gif
post #2 of 10

You shouldn't have any problems using a carrot cake in a wedding cake, I have lots of times. The ONLY issue is the cream cheese frosting filling. Technically, you should use the 4 hour limit for perishable foods. I think there's a recipe ladies here use that is super shelf stable cream cheese frosting............I might use that if you were concerned.

 

Definitely, use the same frosting for the entire exterior of the cake.

 

P.S. I wouldn't freeze it. Than it will sweat more as it defrosts in front of people.

post #3 of 10
Thread Starter 
Oh that would be yuk. I plan on using the cream cheese filling and the doing a crumb coat around the layer, as I will on all of them. I am covering them in fondant. The carrot cake is only the 3rd tier.
post #4 of 10

To clarify, are you talking about freezing the layers before you fill and ice?  That would be ok because it would thaw as you are working with it......I would not freeze it after icing though.  If you put the fondant on after it comes out of the freezer it will condensate really bad and make your fondant sweat and get sticky.

 

I am confused about what your concern is about the carrot cake being part of the wedding cake.  You do plan on putting dowels under each tier for support right?  I also run a bamboo skewer through all the cakes to keep the tiers stable so they can't tip or fall off.....I place the skewer through the center of the top cake and pound it through the whole thing with a meat mallet (never used on meat ever) the skewer pierces through all the cake circles I then cut off the excess skewer off the top and cover with bc or fondant to hide the hole.  I never sweat delivering stacked cakes since I started doing this.  You can also get long thin doweling and sharpen one end for taller cakes.  I like the bamboo skewers because they are already sharp on one end and they are easy to get and cheap.

post #5 of 10

As long as your support system is correct, (cake boards and dowels), it will be fine. No weight whatsoever should be on the cake itself.

post #6 of 10
You can't use cream cheese because it needs refrigerating. Try orange buttercream.
post #7 of 10
Once you add enough sugar to cream cheese, it can sit out not only for several hours, but even days!

You know those cinnamon rolls you buy at the store or bakery? The ones that sit out for days at room temp? Cream cheese icing. Yep.
Plank.
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Plank.
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post #8 of 10

Carrot cake will hold up just fine as long as you have a good cake structure/supports.  It doesn't matter what flavor the cake is as long as it is properly supported.

post #9 of 10
No idea what a cinnamon roll is!
post #10 of 10
Quote:
Originally Posted by cupcakemaker View Post

No idea what a cinnamon roll is!

 

 

i am shocked--shocked i tell you--

 

http://allrecipes.com/recipe/clone-of-a-cinnabon/

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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