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gracecakes
Junior Member
Joined: Dec 15, 2007
Posts: 74
Location: CT
Birthday: Jul 13
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Fri Jul 04, 2008 9:04 am |
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First off I am very upset with my badger airbrush compressor that I bought about 2 months ago, only used 3 times and it burnt out and broke on me. Stressed out! I can't find my receipt and I have a huge cake due next week. Anyway I am figuring that out.
My real question is, the cake I am making next week which is a carrot cake, carved Fennway Park grooms cake will be covered in fondant. My only question is, If I can't refrigerate the cake due to the fondant and also due to the sheer size of it can I still do the lemon cream cheese filling, or is that too dangerous. I heard that the sugar content in that frosting/filling is so high that it stabalizes and doesn't need to be refrigerated.
Does anyone have a good alternative, like should I just flavor my BC with lemon? |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1003
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Fri Jul 04, 2008 9:16 am |
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There's the sleeve fillings. There's cream cheese flavor. But I would not do the real cream cheese filling myself.
Carrot cake sounds soft for a fondant covered sculpture. I could be totally wrong. It seems like it would shrink more under the weight and kept at room temp.
But I'm totally not trying to freak you out. Maybe you've done this before. Carrot cake doesn't seem particularly sculpty to me.
I mean this is why I frige all my cakes even the fondant ones. I learned on my own and I broke all the rules and it works for me.
I'm sure someone smart will chime in for you. |
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Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 2282
Location: Houston
Birthday: Dec 10
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Fri Jul 04, 2008 10:08 am |
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You can refrigerate fondant cakes. I do all the time.
A cream cheese buttercream made with (for example) 1 cup butter and 1 cup cream cheese to 2 pounds of powdered sugar is room-temp safe for about 3 days.
I'm with k8memphis on the carrot cake perhaps not being the best sculpting cake. Good carrot cake has grated carrots, walnuts, pineapple, and is very moist...chunky, wet cake is not suitable for carving. |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7881
Location: NC
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Fri Jul 04, 2008 10:12 am |
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or get the oil flavorings and just make a cream cheese flavored BC |
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BlakesCakes
Forum Fanatic
Joined: Aug 01, 2005
Posts: 1872
Location: Cleveland, OH
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Fri Jul 04, 2008 1:38 pm |
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"A cream cheese buttercream made with (for example) 1 cup butter and 1 cup cream cheese to 2 pounds of powdered sugar is room-temp safe for about 3 days. "
I'll vouch for the above statement, as I did it for a cake a few weeks ago (on a 97 degree day!) and it worked great.
As for the carrot cake, I remember a post a while back where someone was very upset that it was a mess to tore & level (because it tore where the knife hit nuts or raisins) and was even worse for carving. My carrot cakes are heavy & moist, so I reserve those for basic shapes only.
JMHO.
Rae |
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gracecakes
Junior Member
Joined: Dec 15, 2007
Posts: 74
Location: CT
Birthday: Jul 13
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Sat Jul 05, 2008 6:41 am |
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Thank you all. To K8memphis and Doug, thank you so much I never knew there were cream cheese flavorings, I can't wait to see what else they've doctored up. Its like something out of Willy Wonka and the chocolate factory. where can I get those.
To CakePro and Blakes Cakes. Thank you for telling me the good news I wanted to hear, that cream cheese frosting mixed w/ butter and stabalized with lots of sugar is safe outside of fridge for a time.
To you all. I am a very boring carrot cake maker. Mine is plain, the kitchen aid recipe and I MIGHT, might not even put nuts just because its for a wedding and I don't even want the potential of a nut alergy issue. I might switch the cake to yellow and carrot stacked alt. I was a little misleading when I said carved. Only the building will be actual cake, so its pretty rectangular. It just stacked pretty high and only 3" wide. Anyway wish me luck. Thanks again. |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1003
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Sat Jul 05, 2008 6:47 am |
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Oh great! about the sculpture being more about the decor rather than the carving. I was hoping.
Those sleeve fillings can be purchased from cake deco stores, online cake supply stores too.
You'll do great! Can't wait for pictures. |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7881
Location: NC
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Sat Jul 05, 2008 7:38 am |
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look for LorAnn Oils -- cheesecake flavor.
sold at better candy/decorating stores and all over online. |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1799
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Sat Jul 05, 2008 7:55 am |
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Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 2282
Location: Houston
Birthday: Dec 10
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Sat Jul 05, 2008 10:11 am |
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Y'all are spot-on about the LorAnn cheesecake flavor....I recently did a bunch of strawberry cupcakes that needed cheesecake filling but had to be out at room temp for many hours, so I made a batch of WBH BC and added the LorAnn cheesecake oil. It wasn't cheesecake texture, obviously, but tasted super yummy. 
Have fun with your cake, gracecakes!
Sherri |
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gracecakes
Junior Member
Joined: Dec 15, 2007
Posts: 74
Location: CT
Birthday: Jul 13
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Tue Jul 08, 2008 7:36 pm |
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thanks all,
I will post pics hopefully by Sunday which is my birthday! woo |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 734
Location: North Jersey
Birthday: Oct 29
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Tue Jul 08, 2008 8:08 pm |
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while the size of the cake is a whole other issue, fondant covered cakes CAN be refrigerated. I'm clueless as to why so many people seem to think they can't be. |
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loriemoms
Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2483
Birthday: Feb 12
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Fri Jul 11, 2008 7:37 am |
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I did a topsy turvey carrot cake about a year ago..I chopped up the raisons a little and the nuts a little finer and it worked great for carving...although I dont know if a sculpted cake would work, but a stadium it might work! |
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heather12112
Newbie
Joined: May 16, 2008
Posts: 1
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Fri Jul 11, 2008 9:35 am |
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My cream cheese frosting is 1/2 c. butter with 1 brick cream cheese, 1 # powdered sugar and 2 t. vanilla (yummy!).
I, too, have refrigerated fondant. Caution, though, if the cake temp. comes down too quickly, it may sweat. |
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