Whipped cream frosting? - Page 5

Will cream cheese frosting hold?

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

Thanks. I have stopped thinking about whipped cream. Swiss bc it is. One more question I am making the first big cake ever. It's going to be half chocolate with ganache and half vanilla raspberry swirl with bc+raspberry preserve. It's basically two full sheet cakes togetther and they will be covered in white Swiss on top.
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

Thanks once again.

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?

Looking fwd...

why can't you make two

 

do you have someone to help you carry this?

 

will be kind hulky unweildy

 

one layer??

 

and you can do this with 2" of board showing

 

you want super rigid boards or the cakes will show cracks in the icing

Ummm...because they just want something huge...two layers...

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

i haven't used that in eons--can't remember--sorry

 

two layer is good/great

 

that's only the footprint of one sheet cake--no worries!

Someone today told me that it's unsafe to have Swiss bc on room temp. I am following crumb boss recipe and it comes out good and she says to have it at room temp for 4 days. I am confused...

Also if I am using jam for filling it does it need refrigeration?

Please help me out. Thanks

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

Thank you .... You are a life saver...

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???

No...will go to home depot tomorrow to get the board...

For covering I was told to put dowels in corners and cover with plastic...

I checked all available cake supply shops..they don't have anything...I am from Houston Tx by the way

Just wanted to let you know that all went well everyone happy

 

 

yay!!!!!

 

home run!!!!!!! bases loaded!!!!!!!!!!

 

touchdown!