Cookies And Cream Celebration Cake Dilemma
Baking By shonac Updated 25 Mar 2014 , 1:14pm by AnnieCahill
AI think I've just gotten to the point where I've completely over thought this! I'm doing a cookies and cream celebration cake (Tiffany box) and am wondering what are the best flavour/texture combinations- choc mud with cookies and cream in the mud or not, (will it be too oven powering?) or just cookies and cream filling (and that brings up another question- cookies and cream buttercream or ganache' filling? Or both, buttercream inside- ganache' outside?) Also does cookies and cream go better with choc mud or white choc mud? Sweetness wise, stability wise under fondant, personal preference, tips, tricks and anything else would be hugely appreciated as I think I've just read too much about flavour combinations to the point of confusion! TIA Shonac
AIf you can't decide on choc or white cake, do a layer of both with cookies and cream buttercream. If you are worried about it being too sweet, use heirloom frosting for your filling and mix with cookies. Use regular buttercream on the outside. I don't know that I would use ganache....might seem too rich, if you are worried about that.
Good luck!
For future reference, one of my most popular flavors is chocolate cake with Oreo buttercream filling. I roughly break up the Oreos and mix them into some buttercream and put a thick layer of that in between the layers. The chocolate cake is just plain chocolate.
What I do is add more heavy cream to the filling part and whip it on high speed for a few minutes so it's not as heavy and sweet.
AI leave mine out at least two days with no issue. There isn't that much cream to make it a problem. Maybe a few tablespoons...
AYou can refrigerate fondant...I do it all the time.
Right...I'm not sure what the food laws are in Australia so of course OP would have to make sure it's something that's allowed.
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