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Oh Crud! Now I have to make a cake!

post #1 of 16
9/5/07 at 10:45am
Thread Starter 
I just got my first wedding cake order and it's only 2 weeks away!
The bride wants pound cake with strawberry cream filling and buttercream icing. I made a tester cake over labor day weekend and I was not happy with the way it tasted. I used my mom's traditional pound cake recipe. It's usually nice and dense and moist, but it came out crumbly and dryish. Does anyone know of a good, reliable pound cake recipe that would work as a wedding cake?

I also tried the suggestion that I read on this forum and made the strawberry creme by mixing my regular buttercream icing with strawberry jam. I think it ended up tasting too similar to the buttercream. Is there a good recipe for a strawberry filling that is stable enough to stand up to poundcake?

Thank you for your help in these desperate times!
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post #2 of 16
9/5/07 at 11:15am
Can't answer your question on the pound cake... but for the filling I don't like adding jam to buttercream either; I think its a much better combo if you add the jam to lightly-sweetened whipped cream. The jam makes it a strong flavor.
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post #3 of 16
9/5/07 at 1:34pm
The recipe I use for a yellow cake is pound cake-ish:

http://www.cakecentral.com/cake_recipe-5173-4-Simple-Yellow-Cake.html

I've been wanting to try this with some strawberries and bc, just haven't gotten around to it yet.
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #4 of 16
9/5/07 at 7:29pm
I don't have a tried and true recipe, but this tutorial might help you. Perhaps its not your recipe, but your mixing technique that caused your recipe to fail.

http://www.videojug.com/film/how-to-make-basic-pound-cake

even though I have not tried this recipe, I do tend to trust martha stewart and her "experts" that have real businesses. This recipe is from her show:

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ac5dbe1ba03b1110VgnVCM1000003d370a0aRCRD&vgnextchannel=c3c60eb74ce5f010VgnVCM1000003d370a0aRCRD&rsc=recipecontent_food&lastnavigatedchannel=d23a2798cf2ee010VgnVCM1000003d370a0aRCRD
Alana
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Alana
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post #5 of 16
9/5/07 at 7:40pm
Girl, you are from Georgia! Paula Dean is the queen of delicious poundcakes!! I love "Mama's Pound Cake" from her. So moist, delicious, and I'm pretty sure it's fail-proof!
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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post #6 of 16
9/10/07 at 8:18am
Thread Starter 
Okay, I tried another tester over the weekend. I used Paula Deen's Mama's recipe for the cake and stabilized whipped cream with fresh strawberries in between the layers. It tasted really good and the cake had the perfect consistency. The only thing I'm worried about now is how well the cake will hold up if it sits out for over 4 hours. It will be displayed indoors but I'm not sure how stable stabilized whipped cream is. Does anyone have experience with whipped cream as a filling for wedding cake?
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post #7 of 16
9/11/07 at 7:45pm
You could try using all whipped topping mix (powder) or 1/2 whipped topping w/half stabalized whipped cream.

If the cake is well chilled in a very cool fridge (at least 4-6 hours) before sitting around in a cool reception area, then you shouldn't have a problem.

I try not to let cakes with any dairy fillings sit out more than 2 hours. So I make sure I deliver it as close to reception as possible. Or make sure the reception site has a fridge to store it in.
Thanks,
Roger Raymond

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The Food Fairy, Who doesn't love dessert!
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Thanks,
Roger Raymond

Techno Puzzle - Affordable, quality websites with all the bells & whistles

The Food Fairy, Who doesn't love dessert!
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post #8 of 16
9/11/07 at 8:11pm
Whipped cream will start to break down after a couple of hours. Try using Pastry Pride (Smart and Final sells it in the San Diego area; I don't know about your area.). Add a bit of vanilla extract to it, thicken it a bit with PS when you whip it. It can sit out for 2 days without any problems. After whipping, fold in a bit of your strawberry jam.
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post #9 of 16
9/11/07 at 8:24pm
Quote:
Originally Posted by unixboymd

You could try using all whipped topping mix (powder) or 1/2 whipped topping w/half stabalized whipped cream.



What does "stabalized" mean? I have seen this in other recipes or descriptions of mousse fillings.

Thanks
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post #10 of 16
9/11/07 at 9:06pm
I don't know if I am to late on this one but I made cupcakes this weekend with a strawberry filling and it was awsome! I pureed some strawberries and mixed about a cup into some decorator's cream cheese frosting and it was great and the frosting is very stable. I have gotten lots of compliments on it and the strawberry taste is very powerful. HTH.
Chauntelle
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post #11 of 16
9/11/07 at 9:06pm
Basicly, it means that some stablizing agent has been added to the whipped cream - usually unflavored gelatin.

This helps the whipped cream set and keep it's shape. Otherwise given time it would "deflate" and wouldn't be whipped cream anymore.
Thanks,
Roger Raymond

Techno Puzzle - Affordable, quality websites with all the bells & whistles

The Food Fairy, Who doesn't love dessert!
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Thanks,
Roger Raymond

Techno Puzzle - Affordable, quality websites with all the bells & whistles

The Food Fairy, Who doesn't love dessert!
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post #12 of 16
9/11/07 at 9:13pm
Quote:
Originally Posted by unixboymd

Basicly, it means that some stablizing agent has been added to the whipped cream - usually unflavored gelatin.

This helps the whipped cream set and keep it's shape. Otherwise given time it would "deflate" and wouldn't be whipped cream anymore.



Thank you!
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post #13 of 16
9/11/07 at 9:22pm
NP icon_biggrin.gif
Thanks,
Roger Raymond

Techno Puzzle - Affordable, quality websites with all the bells & whistles

The Food Fairy, Who doesn't love dessert!
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Thanks,
Roger Raymond

Techno Puzzle - Affordable, quality websites with all the bells & whistles

The Food Fairy, Who doesn't love dessert!
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post #14 of 16
9/12/07 at 6:48am
Thread Starter 
Thanks for all the advice! I've been reading about the horror stories in the Cake Disasters Forum and many of them have something to do with fresh fruit filling. Now I'm feeling paranoid but I don't have the time or money to keep trying out different ideas. I'm reaching the freak out stage and I haven't started baking the actual wedding cake! I really liked the taste of the whipped cream and fresh strawberries though. Am I wrong to want to give it a try? I would feel so awful if the whole thing fell over or I had filling squishing out the sides but taste is so important to me as well! What should I do?
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post #15 of 16
9/16/07 at 6:06pm
How about the "mousse" made from heavy whipping cream and a small box of instant pudding? it's supposed to be similar to costco, but i've never had a costco cake - it's very thick and sturdy. Techinically it needs to be refrigerated, but I would think it would be fine out for a few hours.
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