How Crusty Is Tooo Crusty? Need Help Please!
Decorating By mrsmicbau Updated 22 Jun 2007 , 8:41pm by MacsMom
Here is the situation. I have an order for a flip flop cake for Tues evening. They will pick it up on Monday. I tend to be a tad obsessive compulsuve when it comes to this new hobby- cake decorating. It is my first paying gig. I made a lovely 2 layer buttermilk cake with Bettercream/ raspberry filling. I decided to make the High Humidity icing because I am in Texas, after all. The icing turned out quite tasty as I used White Chocolate Raspberry creamer in place of the milk/ extracts. But...I finished the cake YESTERDAY.... Is this too far in advance to be making the cake? I don't want to disappoint anyone.. What do y'all think? I am thinking I should make another one... Any suggestions?
Hmmm, five days.....I don't like cake sitting out that long it tends to be dry. I would have froze it. When in a pinch for time I freeze.
I'd level and apply simple sugar syrup and wrap tightly with parchment and tinfoil then plop in freezer on a flat tray. (I use cooling racks). Then I pull it out in the morning to thraw and frost about 5:00 PMish. 
I'd place in fridge since you have it done. Tiptop is right it might be a bit dry after that long.
i also think it will be sitting for to long, i have frozen them before but only for a couple of days, Probably would make another one. also what is Better creme or did you mean Butter creme
I would wrap really well and freeze your cake. Even refrigerating a cake can dry the heck out of it. Freezing always makes for moist fresh-tasting cakes for me. HTH.
Cris
I have frozen completely decorated cakes before and they came out perfect when defrosted. You would never have known they were frozen. I put it in the box, wrap it very good in saran wrap, and then wrap it in foil. When I take it out from the freezer, I do not unwrap it for a very long time! I hope that helps!!!
I usually decorate the days before the cake is due. Any longer than that and it has just been sitting too long.
Better Cream is similar to Pastry Pride.. When I used P.P before , I refrigerated and when I took it out , there was weeping. So, of course... yes. The cake is complete right down to the fondant decorations. I was getting out everything to make fresh cakes when I discovered I am out of buttermilk.... will have to run to the store. Figures!! Thanks to everyone for confirming my fears... Better safe than sorry!!..
your buttermilk cake sounds interesting would you share the receipe?
Sure!! Cakebaker1957... someone on Cake Central mentioned it on another forum... It is the White-on-White Buttermilk cake at Baking911.. I hope this link works...
http://baking911.com/asksarahbb/index.php?showtopic=1210
Just copy and paste.
Thanks a Million, Good Luck with your cake.
Better Cream is similar to Pastry Pride.. When I used P.P before , I refrigerated and when I took it out , there was weeping. So, of course... yes. The cake is complete right down to the fondant decorations. I was getting out everything to make fresh cakes when I discovered I am out of buttermilk.... will have to run to the store. Figures!! Thanks to everyone for confirming my fears... Better safe than sorry!!..
are you remaking the new cake...today?
Hmmm... I haven't had a problem with my cakes getting too dry when I refrigerate them for days, but that's after they have been coverd in fondant so perhaps the fondant helps keep them moist.
I have to make mine up to a week in advance because I can only work on them after the kids go to bed and after I sit and relax for a bit, so I usually don't get started til nearly 10pm and call it quits at 1am.
I've never had a problem with condensation on my fondant, but perhaps it's because I live in a very low humidity area.
As I get better at this, hopefully I will be able to finish a cake in much less time
Yes. I will remake the cakes today- pop them into the freezer, make icing and frost on Sunday evening... I like to shape the cakes when slightly frozen for crisper edges. I am not so worried about the cakes being dry. This particular icing got very crusty ... I am sure I didn't add enough liquid. It was the High Humidity Buttercream in the recipes section. I used 1/4 cup Wht Choc Rasp creamer... then 1/4 cup milk ... then additional drizzle of creamer. Oh well. Thanks! Will keep you posted.
Do you think the creamier and milk did something to it ive never used creamer is is the liquid or powederd kind sound interesting, can you taste it in the icing ?
Thanks for the info im always looking for different taste in my baking, What web sites could i go to for a Great reciepe for a Pina Colada cake, and icing that would go along with the same taste since its summer im looking for light and airey fresh fruit tastes in cakes
On this thread: http://forum.cakecentral.com/cake-decorating-ftopict-283883-pineapple.html Caixa talks about using DH pineapple cake.... I haven't tried it yet but I am going too. I made a really good coconut BC with a recipe on here... let me try to find it... and then I made Toba's fondant (from here) and used coconut extract instead of a citrus! It was soooo good. my fav. flavor so far.
Found it: I think http://www.cakecentral.com/cake_recipes_rate-2221-5.html But I used nonfat milk instead of cream cuz I forgot to buy the cream and it was so good!
Well, I haven't tried it yet... but this one was recommended by my cake teacher.
http://www.sptimes.com/2005/06/22/Taste/Bake_a_pina_colada__a.shtml
Just copy & paste... LMK what you think!!
Thanks for the info im always looking for different taste in my baking, What web sites could i go to for a Great reciepe for a Pina Colada cake, and icing that would go along with the same taste since its summer im looking for light and airey fresh fruit tastes in cakes
This is the cake I came up with
http://www.cakecentral.com/cake_recipe-4363-0-Tropical-Dreams.html
It is sooo moist and yummy!
Here is a good filling:
Thick and Creamy Pudding Cake Filling
2 pkgs instant pudding (flavor of choice)
½ c cold water (maybe try pineapple juice for Pina Colada)
2 c Cool Whip Free
14 oz fat-free sweetened condensed milk
1 t vanilla (swap this with coconut extract!)
Combine pudding, water, and milk. Fold in vanilla and Cool Whip.
I actually think one pkg of pudding is plenty - I added the second package to be it held up well under heavy cake and fondant.
Quote by @%username% on %date%
%body%