Hi all, I am making a castle cake for my daughter, the cakes will be 1 12" round with a 6" stacked on top.
I am going to make the 12" cake out of strawberry and white cakes and layer them to give a nice design when cut, the top cake will be carrot cake as this is my daughters fave.
I need a filling that will work with all the three different types of cake, but one that doesn't need refrigerating.... the cake will be eaten mainly by little girls so I was goign to do a strawberry flavoured white chocolate ganache... but thought this might be too much strawberry, also worried about the ganche needing refrigerating with the cream in it....
I struggle with buttercream, as maybe it's my aste buds but mine always tastes too buttery....
sorry lots of questions but want this cake to be delicious!
phooey, if you had asked me in the Old Crisco Days, i would steer you to Earlene's Cream cheese buttercream....it goes with everything, not too sweet, buttery OR cream cheesy....just good.
i suppose it would make a great filling, but with New Sucky Crisco, it just won't hold up.....
BUT look for a recipe that's only partially butter, look for something that's only half butter, half shortening, or part cream . hope that helps,
have fun with the cake and post some pics for us!
sally
What about making Earlene's recipe with high ratio shortening?
Sorry, I didn't realize you were from the UK. I haven't heard of an equivalent for high ratio shortening. I think MadPhoeMom was complaining about how they have removed the transfat from our white vegetable fat and its just not the same as it used to be. I have not tried Earlene's recipe, I was just offering a suggestion to remedy MadPhoeMom's complaint about the problems with our no trans fat shortening. good luck with your search.
Quote by @%username% on %date%
%body%