Frozen Egg Whites; Refrigerating Fondant Cake
Decorating By gretasmom Updated 14 May 2007 , 4:26pm by mum1205
I'm in the process of making a doll cake. Thus far, cakes are made (9" round, plus Wilton doll pan cake), fondant daisies are done, and merangue royal icing made. Next step is making buttercream, spackling and stacking cake. I plan to use Rose levy Berembaum's mousseline buttercream. I have quite a few frozen egg whites. Does anyone know if this will work okay? Also, once I have the cake spackled, can I refrigerate it? I've bought Wilton fondant, though if I had to do it over again, I'd make my own. I'd appreciate any help. Thanks.[/i]
I absolutely love RLB's Mousseline BC. You won't be able to use frozen egg whites to make it, though. They really need to be thawed. If run cold potable water over the container for a few minutes, they will thaw relatively quickly.
I'm not sure I understand the refrigeration question. Are you asking if you can assemble and base coat the cake, refrigerate, then cover in fondant later?
If that is the question, then my answer is yes. I always use that BC, always completely ice first, refrigerate to firm it up, then cover in thin fondant. Everyone has his or her own method, but that works for me.
Hope that helps!
Yes frozen egg whites (thawed of course) will work just as well as fresh (if not better - they are further denatured) in any recipe. Yes you can refrigerate a fondant covered cake, or the BC covered cake before adding fondant. If you are in a humid area, it may sweat as it comes to room temp tho.
Whew! I must have been really pooped when I posted this question. Of course I meant previously frozen, now thawed egg whites. I think I'll spackle the cake and put fondant and swags and whatnot on it the day before the event. Hopefully, it will be cool enough not to require refrigeration overnight. I am worried about moisture seeping through. Also, I plan to double the Moouseeline buttercream recipe. If anyone thinks this will be a problem, please let me know. I appreciate your advice.
I often wondered if store bought egg whites work like regular egg whites....I always throw the yolk away (mostly because I don't have time to use them).
I haven't come across frozen egg whites...just refrigerated ones.....in what section of the supermarket do you think they would be in? Frozen breakfast foods, maybe?
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