Hello,
I have a Mexican client who has asked me if I can make a cake with a "Pirates of the Carribean" theme for her son's birthday. All the cakes I have made so far have been using a box mix with buttercream and/or fondant. She doesn't like overly sweet icings or fillings and has asked me to use a whipped cream type icing and a custard or pudding-like filling. I am wondering if anyone has experience with this type of a cake? I'm afraid that the filling might ooze out with a whipped cream icing (not really any good way to make a dam, is there?), that I won't be able to pipe very well with whipped cream icing, and if I use fondant figures that they will just sink down into the icing. Can anyone give me some advice?
Note: I mentioned that the client is Mexican only because when I was taking classes it was mentioned that whipped cream icings are popular with people from Central/South America and they don't usually like things as sweet as Americans.
Thanks!
Julie
You'll be fine hun, See if you can find some "rich's bettercream" and use that. Also you can sometimes go to the local wallymart and buy the pirates of the caribbean kit. for five bucks
You can make a nice cake with box cakes. When you are making your filling be sure to use the cooked type of pudding not the instant. the instant will break. Also check into seeing if she wants her cake to be tres leches or three milks cake. Just warn her that cakes with whipped frosting, non-dairy or otherwise, have to be kept in the cooler til service.
And as long as you make a dam from your frosting to keep the filling from oozing you should be fine.
Have you tried "stabilized whipped cream"? If you make stabilized whipped cream, your whipped cream will hold up better. Adding gelatin to whipped cream recipe is what makes it hold up. There are many recipes at cooks.com
http://www.cooks.com/rec/search/0,1-0,stabilized_whip_cream,FF.html
or wilton recipe for stabilized whipped cream uses piping gel.http://www.wilton.com/recipes/recipesandprojects/icing/stable.cfm
Hope that helps a little. 
Thanks for the tips, chaptlps and bellejoey! I wouldn't have thought to use cooked pudding, so I will definitely try that if I go the pudding route. Unfortunately, I don't live in the United States (I'm in Saudi Arabia) so I can't find Rich's Bettercream (that would be perfect!). The stabilized whipped cream sounds like it would work good, thanks for the idea. I was going to try to make fondant figures (no copyright laws to worry about here-at least not that are enforced). Maybe I can just use dowels to keep them from sinking into the icing. This should be a learning experience!
Thanks Again,
Julie
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