Hey Frosting Friends, 3 questions, did the search thing and got overwhelmed.
Making an 8inch round 6 inch high french vanilla to look like a bunny hutch, out of BC with royal accents.
1) I have never used anything besides BC to fill, want to try something different. Have picked out the Raspberry Mouse II. Is this a good taste combo?? Any other suggestions??
2) Will it need to be refridgerated? How does a cold cake taste? Should it come to room temp??? I have a 1.5 hour trip with it Sunday. Would another non refridg filling work better??
3)I have read that filling and crumb coating a cake and then letting it settle for "x" amount of hours, will reduce the amount of bulging/shifting, is this so? how long is long enough?? Normally I would deco and go, but with the long bumpy ride its a real possibility. Should I center dowel it to stabilize it??
Thanx guys, off to read the tutorial on collaring your pans, the cake calls to be baked in 3 inch pans and I only have 2.
Heather
I make most of my cakes to be refrigerated because I think the refrigerated fillings taste better. I just make sure to take it out of the fridge a little early so that it can come to room temperature. That way the icing and filling get creamy instead of being kind of hard/stiff. If I were taking a cake this far I would definately put dowels in the cake to keep it from sliding or shifting. When I make my cake I let it settle for a couple of hours with the filling in it, before I do the crumb coat. Then I add the crumb coating and I usually let it set over night. Then the next day I frost it and decorate it. Hope this helps.
SARAH
Hey Frosting Friends, 3 questions, did the search thing and got overwhelmed.
Making an 8inch round 6 inch high french vanilla to look like a bunny hutch, out of BC with royal accents.
1) I have never used anything besides BC to fill, want to try something different. Have picked out the Raspberry Mouse II. Is this a good taste combo?? Any other suggestions??
If you like raspberries - yes.
2) Will it need to be refridgerated? How does a cold cake taste? Should it come to room temp??? I have a 1.5 hour trip with it Sunday. Wouldanother non refridg filling work better??
It's suggested that Mousse fillings be kept refrigerated. I am not sure if this one is stable enough to not soften up over the trip. You could always try putting the cake in the fridge overnight ( and perhaps even freezing it for an hour before you leave. Then transporting it in a Cooler. This way it should still be cool enough to have kept it's form.
3)I have read that filling and crumb coating a cake and then letting it settle for "x" amount of hours, will reduce the amount of bulging/shifting, is this so? how long is long enough?? Normally I would deco and go, but with the long bumpy ride its a real possibility. Should I center dowel it to stabilize it??
Pipe you dam about 1/4" from the edge. Then fill. Do not overfill. Place the top layer on and press down slightly on the top (help gravity out). Use a spatula or a clean finger to smooth out any icing that has moved out to the sides. Then crumb coat and continue as normal. As for how long this will take? Mere seconds. The key is not putting the dam on the edge or overfilling.
If it's fragile royal icing decorations put them on the cake when you get there.
I don't think you really need to have it dowelled if it's just a single tier. If you do that you overfilled the layers. I have transported numerous single tiered cakes without the need for dowels.
If it's more than one tier I would suggest dowelling it.
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