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cream cheese - basketweave

post #1 of 10
12/14/04 at 3:51pm
Thread Starter 
I am doing a wedding cake and the bride wants a white pound cake, raspberry filling, and cream cheese frosting. She also wants basketweave on the cake. Can this be done with cream cheese frosting? I have never worked with cream cheese frosting so any help would be very appreciated. Also does anyone have a recipe for white pound cake? Thanks.
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post #2 of 10
12/14/04 at 6:09pm
I wouldn't do it...In my experience cream cheese frosting gets loose after handling for a while...Unless you have a very stiff recipe for this, I would recommend you used buttercream, I use merengue btcm, since it holds it's shape better longer, especially in this winter weather and doesn't need to be kept in the fridge...

Unless you do it and then put in the fridge until serving time...But then in the thawing process, it may ruin all your hard work...

IMHO
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Life is like a box of chocolates, you never know what you're gonna get!

www.cakeobsessions.com
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post #3 of 10
12/14/04 at 6:43pm
Thread Starter 
Thanks so much for your help. I was told to use 1/2 the butter and double the powdered sugar and it would be more stiff. Do you think this might work? If not do you think it would be reasonable to tell her I can ice the cake in cream cheese to get that flavor but then do the basketweave over that in buttercream?
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post #4 of 10
12/15/04 at 10:30am
You can substitute 8oz of cream cheese for 8 oz of butter or crisco in your regular buttercream recipe and add powdered sugar a little at a time if it's too soft.
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post #5 of 10
12/15/04 at 1:15pm
This Thanksgiving I had a request for a basketweave made from cream cheese icing.....I added more powdered suger to make it stiff. The customer liked the cake very much; I, however was not satisfied with the look. The icing was still too thin for the weave pattern.......I was disappointed. If you can suggest buttercream, I would do that. You will feel better and not worry about the outcome.
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post #6 of 10
12/21/04 at 9:33am
I made basketwave with cream-cheese. I used 8 oz cream-cheese + 8 oz batter and sugarpowder. It worked great. And My friends liked the taste!
http://www.pbase.com/leonskigin/image/36810012
Have a look
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post #7 of 10
12/22/04 at 9:12am
http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm#NOT-SO-SWEET%20CREAM%20CHEESE%20ICING
Here's a link to some cream cheese icing recipes on Dolores site. I'm going to try Earline's, she says it doesn't need to be refrigerated.
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post #8 of 10
12/23/04 at 7:00am
Thread Starter 
Thank you all for your responses. I will let you know how it goes. I am currently snowed in my home in Southern Indiana so with nowhere to go I might as well do some practicing.
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post #9 of 10
1/31/05 at 4:56pm
YES it can be done. I made a heart shape basket cake. It was lemon with Lemon cream cheese frosting and it was a BIG HIT. Just use 1/4 cup butter and 2-8 ounce cream cheese or more if you like and powder sugar until you get the texture you what. I also use the bigger tip. Hope this was some help to you. dafranklin65@earthlink.net icon_biggrin.gif
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post #10 of 10
2/1/05 at 6:07pm
Where in Southern Indiana are you>>
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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