Wedding cake questions?!
If I was to use buttercream or cream cheese icing, will the finished cake HAVE to be refrigerated before cutting!? Can it be out for display for 1-2 hours before cutting and serving!? and then will it need to be refrigerated right after!? If so, then what is the best icing to fill it, and cover it before I put the fondant over it!?Www@FoodAQ@Com
Answers:
Either will be fne displayed for 1-2 hours before cutting!. Cream cheese icing, however, will require refrigeration once on the layers, and you will probably be doing those 1-2 day sprior to the event!.
Stick w/ buttercream!. I think the best recipe, esp for a wedding cake, is below!.
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes!. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers!. Air dry decorations for 24 hours!.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form!. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed!. Alternately add shortening and remainder of sugar!. Add salt and flavorings; beat at low speed until smooth!.
YIELD: 7 cups icing!. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2? cups!.
Www@FoodAQ@Com
Stick w/ buttercream!. I think the best recipe, esp for a wedding cake, is below!.
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes!. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers!. Air dry decorations for 24 hours!.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form!. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed!. Alternately add shortening and remainder of sugar!. Add salt and flavorings; beat at low speed until smooth!.
YIELD: 7 cups icing!. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2? cups!.
Www@FoodAQ@Com
I know fonadant looks good but I would reccomend staying away from it if you are looking for a tasty cake!. Nobody likes fondant and it is just a waste!.
However I would think that if the cake was very very well chilled before putting out!. (Even stick the layers in the freezer for about 30-45 min before hand!.) and the cake is in a cool spot where there is no direct sunlight shinning on it, then you should be okay!.Www@FoodAQ@Com
However I would think that if the cake was very very well chilled before putting out!. (Even stick the layers in the freezer for about 30-45 min before hand!.) and the cake is in a cool spot where there is no direct sunlight shinning on it, then you should be okay!.Www@FoodAQ@Com
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
WHITE CHOCOLATE BUTTER CREAM FROSTING
Yield: 1 Servings
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut
Up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes or until white chocolate is almost melted, stirring halfway
through heating time!. Stir until white chocolate is completely
melted!. Cool to room temperature!. Beat butter and sugar gradually
into cooled mixture on high speed until light and fluffy!.
Makes enough to frost 2 9-inch cake layers!.
White Raspberry Truffle Filling or Frosting
6 ounces white chocolate
1/4 cup cold heavy whipping cream
1/2 teaspoon raspberry extract (or to taste)
Melt chocolate in the top of a double boiler; set aside to cool slightly!.
In a separate bowl, mix together the whipping cream and raspberry extract!. Gently fold slightly cooled white chocolate into the flavored whipped cream until well incorporated!. Use as a filling or frosting!.
White Fudge Frosting
1/2 cup butter
1 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Melt butter in saucepan!. Add granulated sugar and milk!. Stir until blended!. Add vanilla extract, stirring occasionally!. Bring to a boil; let cool!. Add confectioners’ sugar gradually until of spreading consistency!.
Covers 2 layers!.
ORANGE FILLING FOR CAKES
Yield: 1 Servings
Juice of 1 orange
Rind of 1 orange, grated
1 Egg yolk, beaten
1/2 c Sugar
1/2 c Milk
1/2 c Water
Mix starch and sugar in top of double boiler!. Add juice and rind and
mix until there are no lumps!. Gradually add milk and water!. Cook over
simmering water, stirring constantly until thick!. Cover, turn heat
low, and cook for 10 min!. Remove from heat!. Beat egg yolk with a
fork!. Gradually add a little of the hot sauce into the yolk to heat
it, beating constantly with a fork to keep it from curdling!. Then
pour mixture into double boiler and stir to blend!. Cover and cool!.
Stir once or twice during first 10 min !. to release steam!.
Coconut Cream Filling
Yield: 12 Servings
1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring
Combine sugar, cornstarch and salt in a medium saucepan!. Stir in
milk and egg yolks!. Place over medium heat and cook for 5 minutes,
or until thickened and bubbly, stirring constantly!. Remove from heat
and stir in coconut, cream cheese, vanilla extract and coconut
flavoring!. Cool completely!.
LEMON CREAM
CHEESE FILLING
1 angel food cake (round or square)
1 package instant lemon pudding
8 oz!. softened cream cheese
l cup cold milk
whipped cream
!. Mix pudding with cream cheese, leaving cream cheese chunky!. Add milk, spread over layers of cake!. Top off with whipped cream!.
Serve chilled!.
Www@FoodAQ@Com
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
WHITE CHOCOLATE BUTTER CREAM FROSTING
Yield: 1 Servings
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut
Up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes or until white chocolate is almost melted, stirring halfway
through heating time!. Stir until white chocolate is completely
melted!. Cool to room temperature!. Beat butter and sugar gradually
into cooled mixture on high speed until light and fluffy!.
Makes enough to frost 2 9-inch cake layers!.
White Raspberry Truffle Filling or Frosting
6 ounces white chocolate
1/4 cup cold heavy whipping cream
1/2 teaspoon raspberry extract (or to taste)
Melt chocolate in the top of a double boiler; set aside to cool slightly!.
In a separate bowl, mix together the whipping cream and raspberry extract!. Gently fold slightly cooled white chocolate into the flavored whipped cream until well incorporated!. Use as a filling or frosting!.
White Fudge Frosting
1/2 cup butter
1 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Melt butter in saucepan!. Add granulated sugar and milk!. Stir until blended!. Add vanilla extract, stirring occasionally!. Bring to a boil; let cool!. Add confectioners’ sugar gradually until of spreading consistency!.
Covers 2 layers!.
ORANGE FILLING FOR CAKES
Yield: 1 Servings
Juice of 1 orange
Rind of 1 orange, grated
1 Egg yolk, beaten
1/2 c Sugar
1/2 c Milk
1/2 c Water
Mix starch and sugar in top of double boiler!. Add juice and rind and
mix until there are no lumps!. Gradually add milk and water!. Cook over
simmering water, stirring constantly until thick!. Cover, turn heat
low, and cook for 10 min!. Remove from heat!. Beat egg yolk with a
fork!. Gradually add a little of the hot sauce into the yolk to heat
it, beating constantly with a fork to keep it from curdling!. Then
pour mixture into double boiler and stir to blend!. Cover and cool!.
Stir once or twice during first 10 min !. to release steam!.
Coconut Cream Filling
Yield: 12 Servings
1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring
Combine sugar, cornstarch and salt in a medium saucepan!. Stir in
milk and egg yolks!. Place over medium heat and cook for 5 minutes,
or until thickened and bubbly, stirring constantly!. Remove from heat
and stir in coconut, cream cheese, vanilla extract and coconut
flavoring!. Cool completely!.
LEMON CREAM
CHEESE FILLING
1 angel food cake (round or square)
1 package instant lemon pudding
8 oz!. softened cream cheese
l cup cold milk
whipped cream
!. Mix pudding with cream cheese, leaving cream cheese chunky!. Add milk, spread over layers of cake!. Top off with whipped cream!.
Serve chilled!.
Www@FoodAQ@Com