Okay, so I posted a thread a week or so ago about a "whipped frosting" recipe.
I found one on here that is very popular that uses cornstarch instead of flour. I made it tonight for the first time and while I do love it, does the cake need to be refrigerated once iced? My issue is that I have two sheet cakes to feed 150 each and a "whipped frosting" is requested. They don't want anything heavy or really sugary sweet. I guess they want something more like a grocery store frosting. Anyway, I do NOT have a refrigerator that will hold a cake to feed 150 people let alone a cake of this size plus the cake board!!!!!
I have an edible image to use on one of the cakes as well. I am concerned about that too. Plus, this icing doesn't crust so how in the world am I going to make this icing smooth. I can NOT have a cake with icing that is not smooth and clean looking. I just can't!!!!! So now I picture my cakes with spatula marks all over it because it took a billion swipes on the icing to make it "smooth".
I really hope that made sense!!!! I need a recipe that is light, fluffy, and not too sweet that does not need refrigeration and one that will smooth AND hold an edible image. A black and white edible image at that. I certainly do NOT need my ink running all over the icing.
AIIIII!!!!!!!! I want to freakin' cry.
Why why oh WHY did they have to request a non-buttercream. JERKS!!!!!!!!!!!!!!!!!! 
Even after all that I still don't feel better. Thank you to all those who tolerated this post and those that may have the answer that will save me from self destruction!
Amy
I found one on here that is very popular that uses cornstarch instead of flour. I made it tonight for the first time and while I do love it, does the cake need to be refrigerated once iced? My issue is that I have two sheet cakes to feed 150 each and a "whipped frosting" is requested. They don't want anything heavy or really sugary sweet. I guess they want something more like a grocery store frosting. Anyway, I do NOT have a refrigerator that will hold a cake to feed 150 people let alone a cake of this size plus the cake board!!!!!
I have an edible image to use on one of the cakes as well. I am concerned about that too. Plus, this icing doesn't crust so how in the world am I going to make this icing smooth. I can NOT have a cake with icing that is not smooth and clean looking. I just can't!!!!! So now I picture my cakes with spatula marks all over it because it took a billion swipes on the icing to make it "smooth".
I really hope that made sense!!!! I need a recipe that is light, fluffy, and not too sweet that does not need refrigeration and one that will smooth AND hold an edible image. A black and white edible image at that. I certainly do NOT need my ink running all over the icing.
AIIIII!!!!!!!! I want to freakin' cry.
Why why oh WHY did they have to request a non-buttercream. JERKS!!!!!!!!!!!!!!!!!! Even after all that I still don't feel better. Thank you to all those who tolerated this post and those that may have the answer that will save me from self destruction!
Amy
