A customer wants a lemon cake covered in cream cheese. I have never covered a cake with cream cheese. To me, cream cheese cannot stand up like fondant/royal icing/butter cream. She also wants the writing and borders (her choice of colours) in cream cheese. Any tips or ideas for a smooth finish will be appreciated as well as how to pipe the writing and the borders.
Following are the respective recipes I am using:
½ cup or 4oz margarine
1 cup granulated sugar
1½ cups flour
2 tsp baking powder
¼ tsp. salt
2 tsp. grated lemon or lime peel
½ cup milk
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese
¼ cup butter (omitting butter because of softness and colour change)
2 tsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
5 cups confectioners sugar
¼ cup cornflour
½ cup granulated sugar
pinch of salt
1 cup boiling water
1 egg, slight beaten
1 tbsp butter
1 tsp grated lemon or lime peel
1 tbsp grated lemon or lime peel
1 tbsp. lime or lime juice
CAKE RECIPE How much would I have to double/triple the recipe to fill a 18x12 inches rectangular pan 2 inches high?
CREAM CHEESE FROSTING - How much would I have to double/triple the recipe to cover a 18x12, 4 inches high cake (baked twice to achieve height)?
CREAM CHEESE FROSTING - I did a trial of a cream cheese frosting which consisted of butter and did not get the desired colour. The frosting turned slightly yellow and was too soft. However, I want a white/super white frosting, so I am guessing I will have to use the cream cheese only and omit the butter?
LEMON FILLING How much would I have to double/triple the recipe to fill a 18x12 inches rectangular cake?
Yep I typed much
I'd tell her that you can't do it covered in cream cheese and get a smooth surface. It's too sticky. Let her decide whether she wants a smooth surface or a more rustic swirly one. I'd also tell her that the colors can't be guaranteed to be matched exactly, since it sounds like she's going to give you a hard time about "her choice of colors" being used.
You could also try to do a cream cheese meringue buttercream, but that tends to be soft, too, and you have to add shortenting to it sometimes to get it stiff enough to smooth out well.