Hi all, I havent been on this site for a long time, but a friend has asked me to make her wedding cake and I could really use your heelp, opinions and suggestions. I live in NOrway and willbe travelling to Finland for the wedding. She wants a 2 tier cake 1 chocolate 1 white cake. I was planning on making the cakes and taking them with me undecorated. The decorations are fairly simple (ribbon and pearls, which I can make ahead) My question are?
1.How big do the cakes need to be to serve ca. 120 people
2. What frosting cake I use that does not need to be refridgerated but simple to make (I have to make it in the hotel room)
3. what filling can I make that do not need refridgerated that might have fruits in it.
she does not want buttercream. Thank you for taking your time to read this and I would love any help I can get.
PS has anyone travelled with cakes in their suitcase, wondering if they become dense because of the pressure. thank you thank you thank you
I know that the decorator Colette Peters has shipped un-iced cakes by wrapping them carefully and packing them in a box, then checking them on the plane. She then picks up the box along with her luggage at her destination. For icing, most American buttercreams such as the Buttercream Dream recipe on this site do not need refrigeration and could be whipped up in a hotel room if needed. Not sure about the filling, though....
Good Luck!!
There is a size chart in the articles to help select the sizes. Suitcases take quite a beating, if you can hand carry the cake or box it for shipping it would be better. You can have a packaging company help you.
Jams make great non-perishable fillings, raspberry is good with white and chocolate.
Making icing in a hotel room is going to be quite a challenge. Take a look at the whipped cream buttercream in the recipe section. It is nice and fluffy, and can be made ahead and packed with your cakes or separately.
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