Wedding cake questions?

Question

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?

Answer 1

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.

Answer 2

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 2½ cups.

Answer 3

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.