Goodmorning everyone!
I just have a few quick questions about a cake I was asked to do for my cousins birthday party.
She wants a two tier cake (12 inch on the bottom 10 inch on the top) and she wants the ombre rosette effect. She wants it by the 7th for the hotel slumber party but she wont be cutting it until the morning of the 8th. Im afraid that by then the icing will not be firm and it will start to run or fall off. I've made these cakes before but always just an hour before an event and it did not sit over night. What would be the best way to do this or should I tell her to go with a different style option ?
Thanks in advance
I have set my cakes out overnight with crusting buttercream on it and they do just fine if they do not have any type of fruit filling in them. Mine always were filled with buttercream icing inbetween the layers.
AI already called the hotel they just have mini fridges in the room and guest are jot allowed to use the fridge in the kitchen. The room nine times out of ten will have the heat on (the weather is freezing here and her home is always above 80 so i would asume the room will be too). But thanks for the information from everyone
leah_s said:......... Really? I finish ALL my cakes the day before delivery or pickup. Why would the icing not be firm? Generally it crusts and gets firmer as it sits. Why would icing ever melt? Is it being stored in a really hot place?.........
I definitely agree with her! I have had cakes side outside in CA weather for many, many hours and never had them melt. I really think you are worried for nothing :)
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Mother Nature has a fridge! Keep the cake in a box overnight, and either leave it on the balcony (if her room has one) or in her car.
Totally agree. Use the weather to your advantage. I wouldn't want my cake to sit out overnight in a hot hotel room either.
Not saying Leahs isn't right (she usually is!), just I don't use crusting buttercream.
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Mother Nature has a fridge! Keep the cake in a box overnight, and either leave it on the balcony (if her room has one) or in her car.
I agree with this - I never finish do my cakes the day that I have to use them otherwise I would be stressed if I had trouble with something. In winter when we have the heater running in the house I put my cake in our spare room with the door shut as it stays really cold in there like that. Only annoying thing is because mine are for family and I don't box them up, moving them into the warm part of the house (or someone else's heated house) causes condensation. So make sure to bring the cake in a little early and leave it in the box to adjust to the temperature difference if you can.
Good to see real pioneer women talking sense. Pheasants freshly shot hung for 2/5 days, Christmas turkey all left in cold garage for days.
Cakes in sturdy boxes up to week (covered in fondant) absolutely fine.
Incidentally the hen pheasants were forgotten for 7 days (son hid them because hens should not be shot!)
absolutely perfect with mulled wine jelly.
Bottle of red
2 large orange studded with 6 cloves each
1 cinnamon stick
Brown sugar to taste.
Roast oranges and cinnamon sticks in foil for 1hr at 160 (preheated)
Tip all mush in FP
Add wine and mush and bring to slow boil, then simmer for 10-20 mins.
cool and strain.
add equivalent sugar to liquid and off you go ladies!
NB Many UK palates do not like this too sweet, so add juice OR rind of lemon to original recipe.
Keeps amazingly well in jars for the year (add a little brandy?....Heaven!)
Good for the Glorious 12th, venison and gorgeous with a crisp strong cheese too.
You ladies are the best. Thanks for all of the advice
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