Just joined this site. What a mountain of information! A co-worker asked if I would make a wedding cake. She and her husband are renewing their vows and doing the whole shebang. I really don't do cake decorating but LOTS of baking. This will be my first wedding cake. I bought the Dede Wilson and Toba Garrett books for my primary research. My co-worker has given me free reign. We both see this as a win/win situation. I am forced to finally learn something that I always wanted to do and she gets a cake. Luckily, I only need a cake for about 40.
My questions are:
1. Is it ok for the crumb coat to be in a different icing than the top coat? For example, the crumb coat has a butter/Crisco type recipe and the top is Italian buttercream.
2. If the cake is decorated in Italian buttercream, will it be ok to sit out for several hours if the house is air conditioned. The reception is in her back yard, so refrigerator space is tight.
3. Can the Viva method be used with all types of icings or do you only use the "crusted" buttercream recipe?
Thanks for the help!
Ellen
Yes, it would be okay for the crumb coat to be of a different icing. It's just a very thin coating of icing, I dont think you probably would taste the difference. I havent used italian buttercream before. You cant use the papertowel method on icings that dont crust. I dont know if the italian buttercream crusts or not, but I am guessing not. I think that the meringue recipes need to be refrigerated but I dont know how long it is safe to sit out. Maybe someone with more experience with this icing will be able to help.
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