Can I Frost A Cake Twice (Dumb Question?)
Decorating By ceshell Updated 22 Jul 2006 , 5:29am by Zmama
Hi there! I am doing a birthday cake for a friend's child -the two-tiered cake is chocolate (bottom) and yellow (top). The chocolate really tastes best w/a chocolate bc frosting and the yellow is DIVINE with a fudge frosting...but the party theme is fish so the cake needs to be marbelly blue -like water.
So I think this is a stupid question but, can I frost each cake in it's preferred icing, and then assemble it and frost the whole thing in blue buttercream? I'm using IMBC so it's very light, I don't think the flavor would clash. I'm more concerned about if this would even work. I obviously would have to frost the cakes and then freeze them before attempting to use the BC frosting on top.
I know I could do fondant but a) I've never used fondant to wrap a cake so I don't want to risk a disaster and b) I don't think I have the time to wrangle the fondant; I already will be spending gobs of time making fondant fishies, seaweed, etc. Have a baby at home so time is short! Also, I know the MMF is supposed to taste OK but I really don't want to have the fondant taste interfere w/the cake.
What do you think - is this a ridiculous idea, or so simple it's stupid to even wonder? Thanks!
Hmm, never done that before, but would it be easier to just have the respective good frostings as fillings? For the most part, people get the most out of eating the cake with the filling, so would you be happy with just using the good flavors as fillings? Sorry if I wasn't more of a help.
I agree! Maybe use the fudge frosting for the filling on the yellow cake, and then use the blue BC on top. That way- you will get the best of both worlds! You won't interfere with the whole theme of the cake, but also you won't have to sacrifice the great flavor combo.
HTH
OK these fabulous suggestions have made me painfully aware of why I am a dyed-in-the-wool procrastinator. I am realizing thru your input that the best option would have been to make the bottom cake the yellow cake, frost it in fudge as required (believe me, nothing else will do, the whole thing needs to be fudge--OMG) and then use perhaps ground cookies/raw sugar to create a "sand" look - this would be the base/ Then use the choc. cake as the top tier, because although it would be tasty w/choc. frosting, the vanilla BC works nicely too, especially since it is a DARK chocolate cake. So yes, fill it w/choc, frost it with blue vanilla, and there we are, ocean scene on a big bed of sand (8" cake on a 10" cake).
But, you see, for once in my life I planned ahead (or so I thought) and already baked the cakes. In the reverse of course! The choc. is 10" and yellow is 8". DOH! The yellow cake must have fudge; I can't even begin to describe what happens in your mouth when you taste this combo (I had some spare batter for cupcakes, so I have experienced this nirvana firsthand).
I do love the white choc suggestion but I am kind of a all-or-none chocolate gal--either it's totally chocolate or I just want something else entirely. White chocolate just doesn't do it for me. I don't know if that makes me a chocolate purist or just a nut!
Oh one more tidbit you may find humorous - I did actually get the idea to put blue into the yellow cake to make it like ocean color (from someone on this site). Of course I forgot till after I poured it into the pans, and it was a delicate "DO NOT OVERMIX" recipe so I couldn't just pull a repair job. Double Doh!!!
I have messed up before and iced in the wrong color and iced overtop on the other color with no problems. just put on thick and don't push in with the spatula and after it is all on begin thinning a little and smoothing.
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