Bavarian Cream Frosting On Exterior?
Decorating By Becky1679 Updated 7 Jan 2014 , 3:49am by sixinarow
I have a bride wanting a Bavarian cream frosting for the exterior of their wedding cake. Her fiance says he had a cake like this before from a bakery in South Carolina. Anyone ever try this?
How about a German buttercream - would be similar to bavarian cream. Egg yolks instead of whites, otherwise same as IMBC or SMBC. But it is soft - doesn't hold up to anything - better suited to being a filling.
Liz
edited to say what I'm thinking of might be French buttercream, not German. Can't really remember now what is in German buttercream.
Looked it up:
French buttercream is egg yolks with all the same steps as IMBC.
German buttercream is like a custard with butter beat in. Whole eggs, egg yolks, milk, sugar into a custard. Cool then beat in butter.
Sorry I got my countries wrong there. Either one would give a feel similar to Bavarian Cream.
Liz
I would say no on the outdoor wedding and something like Bavarian Cream. Maybe Lorann makes a Bavarian Cream flavoring you could add to regular icing.
Liz
good ideas, liz--
also you could make one separate cake like that--and you could make them a honeymoon cake like that-- a little cake all boxed up that they can 'take out' after the reception--
but not for an outdoor reception--omg--gnats and ants and bird poop oh my--
but they do make canopies for outdoor cakes too--but not for bavarian cream or fbc covered ones--
well there's the other french bc come to think of it--
http://www.wilton.com/recipe/French-Buttercream-Icing-1
i used to use this for all my tier cakes back in the 70's & 80's
but i also tell peeps that i don't do 'legends'--how the heck do you know what was really used on that cake? just saying--
you know what to do--just tell them what you can do for them and explain that you can't reproduce a phantom cake--
at least that's what i would do--
French buttercream stands up pretty well, depending on what you are doing with it. I have done flat and 'rustic' iced cakes with it, with minimal decorations and it was just fine, but I wouldn't do it outside.
I have a strict outdoor policy, it gets fondant. Way too many bugs outside, not to mention potential weather issues.
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French buttercream stands up pretty well, depending on what you are doing with it. I have done flat and 'rustic' iced cakes with it, with minimal decorations and it was just fine, but I wouldn't do it outside.
I have a strict outdoor policy, it gets fondant. Way too many bugs outside, not to mention potential weather issues.
Haha -- eww -- sprinkles...or flies??
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