I have several questions about this icing, I hope someone can help me. The wedding cake I am making needs to travel 2 hours, does this icing travel well? How long can it be left w/o refrigeration? Does it crust well and will I be able to smooth it out nicely? Thanks for any help. I am getting nervous this is my first wedding cake. Any other tips for this icing or red velvet cake are welcome.
Earlene's cream cheese frosting is shelf stable.
However, some members always chill their cakes as preparation for traveling. (Which is something I've not tried but will when I have the occasion to make another tiered cake.)
For safest assembly and transportion, the SPS system as explained by Leahs is very reliable:
For smoothing techniques, you can find several methods here:
Red Velvet cake scratch:
Doctored Red Velvet:
(I have used Blakescakes recipe successfully.)