Question For Those Who Have Made A Cheesecake Cake.
Decorating By weluvpiggies Updated 3 Sep 2018 , 1:45pm by -K8memphis
Hi, Made my first cheesecake cake and I have a question. It held up ok for my pictures, but it was a warm and very humid day, so my BC was literally sliding off the cake by the time we cut it.
But, right from the start, I had a very hard time getting the BC to stick to the exposed cheesecake in the center. It was like oil on oil and it would keep slipping off the cheesecake parts. Any suggestions on how I could have gotten it to stick better?
Thanks!
keep everything cold -- we sometimes ganached ours first before icing with buttercream and vice versa -- buttercreamed before ganaching -- the cake should have been way way way way too cold to have the buttercream slip off at picture time -- cheesecake is a hazardous food and when there's big heat/humidity like that -- the cake has to be kept in the fridge longer and then it's job of being the focal point is cut even shorter because of the trade off of it being hazardous and there being bad weather conditions for it --
how long do you suppose it was out of temperature?
I have never in all of my 70 years heard of frosting a cheesecake with buttercream or ganache! Learned something new today!
Not cake related but about a month ago, I put out a platter of caprese skewers on a 100 degree day and the mozzarella balls actually ended up melting. Luckily, people scarfed most of them down before the worst of it but it's one thing to expect/assume cakes to melt. I wasn't really thinking that actual, solid, mozzarella balls could melt, too! Cheese, man.
i was real proud of this half sheet like five inch tall brownie bottom cheesecake dooey i made -- and i took all this time time time to pre-cut the servings -- then i decorated it -- and cheesecake regenerates like a star fish -- so all that time time time i spent cutting that thing was lost -- hahahahha
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