Wedding Cake With Whipped Cream Icing
Decorating By Andie1515 Updated 2 Oct 2006 , 10:24pm by CupCake13
I made a wedding cake a few years ago for my sister-in-law. It was a 3 tiered cake on a cake stand with strawberries and blueberries as a topper on each layer. I used mock whipped cream icing on the cake which was not a problem at the time because the wedding was very short and the cake did not sit out too long.
My cousin has asked me to make her wedding cake. I want to do something similar to what I did for my sister-in-law but the wedding is in a different place than the reception and I don't know how long the cake will sit out. I don't want the icing to melt. Also, instead of using strawberries and blueberries, I want to use red roses. Her colors are red and gold. I'm also not sure how to incorporate the gold. I like the whipped cream frosting because it's light and not too sweet. If anyone has any ideas, please let me know.
Are you going to use fresh roses or gumpaste/royal icing flowers? If you're using fresh -- you could twine a gold ribbon throughout the roses. If using gumpaste/royal you could brush a little gold luster on them as well as using a gold ribbon throughout. Also, you could put a gold ribbon around the cakes themselves. Maybe a gold ribbon on top of a red ribbon to match the flowers.
I'm not sure about keeping it cold enough. You'll have to check at the facilities where the reception is to see what kind of storage and etc. they have. I've seen wedding cakes on carts that are wheeled out at the appropriate time for cutting. If the facility has a walk in fridge that might be something that could be done.
Whipped cream has to be refrigerated up until serving time and shortly thereafter.
Hugs Squirrelly
You could always use a non-dairy whipped topping like Patry Pride or Rich's Bettercream...Both are light, fluffy, they both have a similar taste to whipped cream and you don't have to worry about leaving it out. I live in Arizona and I can buy Pastry Pride at Smart & Final.
can you do piping with whipped cream-or is it too soft
If you use a stabilized whipped cream recipe where you add piping gel, like the recipe from the Wilton site (my personal favourite method) or add Knox gelatin or use Oetker Whip It, you can do some simple piping like stars or shells and such.
Hugs Squirrelly
you could intertwine a gold fondant ribbon with the red roses. or you could use a gold scroll design on sides
I use a mock whipped cream that has to be refrigerated. When you refrigerate it it has more of a consistency of buttercream so it's able to be piped when it chilled. I prefer to work with buttercream but I like the flavor of the whipped cream. I wish there was something that had the best of both.
I have recently started using the Whipped Cream Buttercream from this site under the recipes -- I usually HATE Crisco BCs but this is too die for and is not sweet -- very light and fluffy and smoothes beautifully with a hot knife...doesn't crust...
everyone that has tried this icing and are usually fans of my other butter buttercreams or cream icings thinks this is the best they have ever had -- it has salt in it that is dissolved by boiling water and it really does cut down on the sweet!
this icing can be made ahead of time and can be in an air tight container for up to 3 months and can sit out indefinitely without melt...
Good luck...
Lisanne
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