Please Help! 2 weeks ago my soon to be sisiter in law asked me to make their wedding cake. It's a surprise wedding. Lol of course my brother knows. No one else does. Anyway I need help with no refrigeration fillings. I'm not a professional but I always get asked to do family cakes and I've never made a wedding cake. It won't be a huge wedding and she wants cupcakes too.
I'm thinking a 10, 8 and 6 inch cake. I guess, oh Lord I'm in trouble huh?
She wants vanilla cakes in all tiers. She asked for the pineapple filling I make for smaller cakes I got it from here. With pineapple, cream cheese and instant vanilla pudding. I don't know if that will ooze out of the sides so I was going to put it on the top tier.
She said she likes strawberry filling too. I don't have a recipe for that. And I was going to do the bottom 10 inch layer with just buttercream filling. Vanilla and almond.
We live in Louisiana where it's already 80 degrees. It an inside wedding. I have room in my extra refrigerator. If I need to stick a tier or the whole thing in it. But I will have to bring the whole cake with me to the venue when I get there at 8 am to help decorate. So the cake will be on the table all day until the wedding starts at 5. Its happening this Sunday and I'm so scatterbrained and stressed I just realized the pineapple filling was the only one I know to make and I'm not even sure if I can leave it out that long.
Please please help me. I shouldn't have said yes but I know I can do it.Thank you a lot
Some cake supply shops carry fillings in a plastic sleeve........I highly suggest those. OR you can use a good quality jam - yes, just jam/jelly off the shelf:) As for your pineapple fill, I'm not fimilar w/the recipe but maybe you can thicken the juice w/cornstarch?
Thanks. We do not have any cake supply stores around here, not that I'm aware of anyway.
The pineapple filling is pretty thick. It's delicious. I got the recipe from here. It's crushed pineapple drained, instant vanilla pudding, cream cheese, and powdered sugar. I am just scared that I can't leave it out all day.
I live about 25 miles from the venue so maybe I should leave the cake at home and go back and get it after we decorate. I know the place has a fridge but I'm not sure how big it is.
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I've made strawberry and pineapple curd. Very stable. Same principle as lemon, just different fruit. I have a Vita Mix blender, so it pulverizes everything, including the seeds. But you can puree your fruit and put it through a sieve to get rid of the seeds. Or you can just cook your fruit down make a thick jam. I personally wouldn't use cream cheese, but a cream cheese flavouring. You'll achieve the same thing. Lorann's oils makes a nice cream cheese flavouring.
10"/8"/6" sounds good. As far as filling oozing out. You create a dam around your cake if royal icing, then put your filling in the middle. Once your cake tiers are stacked, use either ganache or melted chocolate to seal the seams between your cakes. That will also stop any oozing.
Since it will be so hot when you have to transport your cake, you might consider building a insulated cake carrier.
https://avaloncakesschool.com/delivery-box/
Hope this helps.
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