Whipped cream frosting? - Page 5
some does some doesn't
there's a 4 hour accumulative window for allowing highly hazardous foods ex. whipping cream, cream cheese etc, out over 40 degrees Fahrenheit (and under 140 degrees if its meats. fish & all)
so say you took 20 minutes to take it off the shelf at the grocery store & get it home to the frig
you got 3 hours 40 mins left
sugar can act as preservative but there has to be certain ratio that i couldn't tell you what it is
and you can do searches for different topics, icings and products too in the search box ^^ up there on the right
How big a cake board do I need? Will I find a box to go with it?
Is this a good combo? I am somehow freaked out...
i like my boards to be 8 inches bigger than my cakes give or take
so i have four inches of board all around
often 4 inches bigger than the cake is more standard so you have two inches of board showing
it's personal preference
so you're doing two full sheets together (198 servings) ?? doorways might not be quite big enough
but if you mean each flavor is a two layer cake set next to the other on the board that would work
the flavors sound awesome
you can get sheet cake boxes at a cake store
don't know if hobby stores carry them
define two full sheet cakes
It has to be two full sheets together on one board. I have 16x12 half sheet pan so I am going to bake 4 cakes and put them together to make a large one. I was thinking of having 2" border all around and you are right...I am worried about getting it through the door too. But what if I place them all length size together? Rather than making a regular rectangle, it could be an elongated one. Would that look good?
Actually my customers are kinda friends and they have left everything to my imagination...so ... I don't know...2" borders not good enough?
I wanted to do tiered but it's a corporate thing so they don't like tiered...
I am planning on getting a board from home depot...wood...
I am still wondering how I would pull this off....three days to go...
I found out that better creme is something that can be used in place of whipping cream? I won't be using coolwhip anymore...thanks for sharing that article.
Do shed some light on better creme...otherwise my flavors are final
margaret braun in her book, cakewalk, advises that smbc can be kept at room temp if in a cool room for several days
she calls it vanilla buttercream but it is smbc--page 211
i inadvertently kept some out for weeks once--of course i discarded it but it was not sour or bad and smelled fine
jam --it depends --probably should be kept chilled--but there are shelf stable fruit fillings where they can be kept at room temp
they are sold in 'sleeves' at cake deco stores
I am thinking to make the buttercream today and refrigerate it and bake cakes tomorrow and fill them up by thurs night.
For the whole top frosting, I will do it on Friday night. People I met at cake shop told me to start dressing it early in morning.
I have to deliver the cake on sat morning around 8:30.
Jam well I am using seedless raspberry but I got loran's oil in the same flavor when I was told I wouldnt be able to keep jam at room temp. I was told that those jam sleeves don't taste as good?
thank you! yay!
some of them--the sleeves-- might be better than others
the lorann oils--use them drop by drop-- they are concentrated--i pour into the lid then pour a few drops into my stuff
some people use droppers
--just add it to taste-- a few drops at at time
the icing--you can frige it if you want but i would not frige mine for use in the next day or two
you got your box and board ready???