A Good Recipe For A Long Conservation Cake
Decorating By doudoun Updated 20 Oct 2006 , 11:13am by bouncyboing
HI 
So maybe i make trade show in 2.5 weeks so i have to make a lot of wedding cake but not for eating !!! so do you have a good recipe for long conservation cake i can make 2 week before and let them outside???
I never make cake who i let them outside, i always make genoise and put them in the fridge.
A recipe not expensive because it's just for expo!
Thanks in advance
I would line the pan with something - parchment, foil, whatever you have, and fill the pan with plaster of paris or some other material that will harden to the shape of your pans. You can then remove it when it has set, and your pan will be okay to use for food and you will have something shaped like your cake pan that you can then frost and decorate. Here, we have a foam insulation that is used in buildings to fill in gaps around doors or windows so that air can't get in from the outside - it is sold in hardware or building supply stores and comes in a can kinda like shaving foam. It is pretty inexpensive, and I have seen character cakes made from this foam after lining the pan with thin plastic wrap. There is also the puffed rice cereal and marshmellow that can be packed into the pan and allowed to harden.Do you have any supplies like any of these available at a reasonable price?
Thank you very much ibmoser !!
You very help me ! we have plaster ans rice krispies so it's will be ok from me ! i buy plaster for my stacking cake but can you give me the instruction for rice, because i woulad like to insert pilar on a cake so fi a make it with plaster i can't insert them. So i do cake or rice !
Thank again ! you can imagine how you help me !!! 
Here's a link to the rice krispies treats recipe.
http://www.ricekrispies.com/Display.aspx?RK_id=1605&kic=1
I've never done this before, but I would think you'd just grease your cake pans well, pack the RK treats into the greased cake pans, unmold and wait for them to harden. Then stack and decorate as you would a cake.
Maybe someone who has done this will chime in.
Yes, the recipe that Snowboarder referenced is virtually the same as the one I use. The only difference is that mine also uses 2 Tablespoons of water. Place the butter and water in a microwaveable bowl and melt butter. Add marshmellows, microwave on high for 1 minute. Stir with a buttered spoon, then microwave on high again for 1 minute. Marshmellows will puff up - stir them down and microwave a few seconds more if marshmellows aren't completely smooth. Stir in cereal until evenly coated. Grease pans and hands well, and press cereal into pans, pressing firmly. Allow to cool completely and remove from pan. You don't want any plaster of paris to come in contact with the inside of your pans - be sure to line well - myabe plastic wrap first, then parchment. Good luck!
Packet cake mixes such as betty crocker have plenty of preservative in and would last 3 weeks I'd say (if not really for eating)
so i need a recipe if it's not a cake to actually eat, a sponge with a high fat content should keep for 3 weeks, although would be a bit dry by the end. Try this
High Density sponge (8 inch round)
McDougalls Sponge flour (available at most supermarkets - if not use self raising flour)
10 ozCaster sugar
11 ¼ oz Block margarine (at room temp. ie take out the fridge the day before)
10 oz Eggs 10 oz (approx 5 large eggs)
Water (Tablespoons) 2 ½
Set oven 150C
Place all sponge cake ingredients in a mixing bowl, mix on slow speed till there are no lumps of fat, mix on medium speed for two minutes, then full speed for a further minute.Spoon/pour the mixture into a 8round tin and bake for approx 1 hour 15 minutes or till cooked.Leave to cool on a cooling rack
NB. do not use soft style margarine ie the type in a plastic tub
For 8" square use 1.5 x above quantities.
This cake doesn't need to be kept in the fridge.
Quote by @%username% on %date%
%body%