Italian Cream Cake

Decorating By gilson6 Updated 12 Mar 2006 , 9:51pm by crisseyann

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gilson6 Posted 10 Mar 2006 , 1:34am
post #1 of 12

I have had someone order an Italian Cream Cake with a filling. Problem is what kind of filling should we have? We were thinking raspberry. Would raspberry mousse be okay? Let me know what you think.

11 replies
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Zamode Posted 10 Mar 2006 , 4:40am
post #2 of 12

Raspberry sounds good to me! Here are some (vague) ideas:

http://www.weddings-in-italy.com/weddings/wedding_service/cakes.html

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LisaMS Posted 10 Mar 2006 , 4:48am
post #3 of 12

Hmmm...I'm trying to imagine ICC with anything other than cream cheese icing! I guess I don't have much of an imagination. LOL My husband loves ICC and it's the only cake he requests from me; but no special fillings besides the cream cheese icing. Could you throw some coconut on the cream cheese icing and call that a filling? icon_wink.gif

If you try the rasberry, I'd love to know how that tastes!

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gilson6 Posted 10 Mar 2006 , 12:13pm
post #4 of 12

I'm planning on a cream cheese icing. I have until May to figure this out - I might just be baking a cake this weekend. FUN! An excuse to bake and decorate. How does cream cheese icing hold up to shells & stuff?

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crisseyann Posted 10 Mar 2006 , 12:38pm
post #5 of 12

I have a great recipe for a crusting cream cheese frosting, if you are interested. I may have got it off this site, not really sure. It crusts and pipes really well. HTH

CRUSTING CREAM CHEESE ICING

1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt


Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.

If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.

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gilson6 Posted 10 Mar 2006 , 1:47pm
post #6 of 12

Thanks I'll try that one!

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gilson6 Posted 11 Mar 2006 , 11:22pm
post #7 of 12

Well, I made it! It was wonderful - I have the picture in my gallery. I just made a very simple design. Jerry is my nephew who was visiting - I haven't seen him in almost a year.

Thank you crisseyann for the crusting cream cheese icing recipe. It was wonderful to work with.

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maddog Posted 12 Mar 2006 , 4:21am
post #8 of 12

Could I ask what recipe you all use for the italian cream cake?

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gilson6 Posted 12 Mar 2006 , 1:16pm
post #9 of 12

I used the Cake Mix Doctor one. Her website is www.cakemixdoctor.com. I did a search for Italian Cream Cake - I think it was in the December, 2002 newsletter. I would type it for you but it's really long and would take a while. The recipe says to use 3 9" round pans. I barely had enough mix for 2 oval pans. I guess it depends on how thick you want each layer. It was very good!

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crisseyann Posted 12 Mar 2006 , 1:41pm
post #10 of 12

gilson6...I was strolling through the forums early this morning, and saw your cake. It was funny seeing my name in your description of the cake. LOL I'm glad the icing worked well for you. I now have a craving for carrot cake with the crusting cream cheese icing!

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gilson6 Posted 12 Mar 2006 , 7:30pm
post #11 of 12

crisseyann,

I have a really good carrot cake recipe that has crushed pineapple, nuts, coconut & raisins in it. I got it off the back of the Betty Crocker Carrot Cake Mix. Very good!!!!

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crisseyann Posted 12 Mar 2006 , 9:51pm
post #12 of 12

Thank you for the recipe info, gilson6! I've only made carrot cake from scratch (what a hassle!) This sounds like a great idea. Take care. icon_smile.gif

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