Whipped Icing Wedding Cake! Need Tips!

Decorating By bterrill Updated 6 Nov 2019 , 1:12am by SandraSmiley

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bterrill Posted 3 Nov 2019 , 6:07pm
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I've been asked (last minute) to make a simple 3 tier (10", 8", 4")  wedding cake for next Saturday. I'm not worried about the decorating aspect  but I'm worried about transporting a cake with "soft" icing. Any tips would REALLY be appreciated!!! I normally use all butter ABC so I don't have much experience with this. Any tips on filling, doweling etc?! How well does this hold up? (It's not hot here now. The high for Saturday is around 50 degrees)

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kakeladi Posted 3 Nov 2019 , 9:04pm
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You do know that whipped cream icing/filling MUST be kept refrigerated at ALL times?  Have you informed your client/family?   Have you considered using the white balsamic vinegar recipe instead?   Hopefully K8 will jump in here w/a link for you as I could not find it :(      Other than that I would treat it exactly the same as I do a b'cream cake :)   BUT.......maybe drive a bit slower/carefully :) 

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-K8memphis Posted 3 Nov 2019 , 11:26pm
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if you use all butter swiss meringue and keep it cold it will not be soft until it gets room temp — and keeping it boxed for delivery will keep it cold en route — 

this is the recipe lynne mentioned but it’s not whipped:


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-K8memphis Posted 4 Nov 2019 , 12:38pm
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SandraSmiley Posted 6 Nov 2019 , 1:12am
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