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Which frosting to use? please suggest

post #1 of 10
Thread Starter 
Hi guys! I'm new to this forum
So i'm making a cake for my friend's birthday party, it's going to be vanilla chiffon cake with a hint of orange, and a white chocolate ganache filling. I'm also planning on doing a lot of chocolate designs for the cake, using a mix of white chocolate and semi-sweet chocolate. The only thing I've been thinking about, is what kind of frosting I should use. It's a tie between whipped cream cheese frosting and Swiss Meringue Buttercream.
This cake needs to be stored for about 18 hours, and I really would not prefer to store this cake in the refrigerator. I know for a fact that the Swiss can sit for 18 hours @ room temp without the frosting being messed up, but I've never experimented with whipped cream cheese frosting. What do you guys think?
What about the flavor? does a white chocolate ganache filling with vanilla chiffon cake w/ hint of orange go well with whipped cream cheese frosting or the swiss? (i'm going to make them not too sweet, aka reducing the sugar the recipe calls for)
Also, I was thinking of wetting the cake with a bit of strawberry juice from a strawberry maceration, since I don't want to risk the cake being too dry, and I also think the strawberry juice would add a bit more flavor depth into the cake, (i'm also adding a bit of rose water to the strawberry juice, would that work well with this whole thing?)
Thank you for reading this , please give me feedback I need to make this cake before Friday ( the party is on saturday)icon_biggrin.gif
post #2 of 10

It'd be good to use swiss meringue buttercream for your cake since it holds up without refrigeration. Cream cheese frosting might also be too rich for the cake that you are describing as white chocolate ganache is a little on the sweet and rich side. Swiss meringue buttercream would be a more neutral option for your tastebuds. :D

Regarding the strawberry juice, I think omitting the rose water would be a good idea as your cake already has a mouthful of flavors. Think, what kind of mouth feel and flavor you would like your cake to stand out with? Give it a theme, which part of your cake do you want to be the focus? 

You could make a plain sugar syrup with vanilla pods, or maybe even a citrus flavored syrup to match the hint of orange in the cake. 

post #3 of 10
Thread Starter 
Quote:
Originally Posted by beat View Post

It'd be good to use swiss meringue buttercream for your cake since it holds up without refrigeration. Cream cheese frosting might also be too rich for the cake that you are describing as white chocolate ganache is a little on the sweet and rich side. Swiss meringue buttercream would be a more neutral option for your tastebuds. icon_biggrin.gif
Regarding the strawberry juice, I think omitting the rose water would be a good idea as your cake already has a mouthful of flavors. Think, what kind of mouth feel and flavor you would like your cake to stand out with? Give it a theme, which part of your cake do you want to be the focus? 
You could make a plain sugar syrup with vanilla pods, or maybe even a citrus flavored syrup to match the hint of orange in the cake. 
Thank you for your reply. You are certainly right about using the swiss buttercream, it doesn't make much sense to use a lot of rich frosting for a chiffon cake. The theme I was aiming was white chocolate-orange, and I want the cake to be light and citrus-y, I thought the strawberries could maybe lift up the flavors of the citrus a bit more, since I'm making the cake vanilla also to kinda match with the white chocolate ganache, but I will do a citrus flavored syrup(maybe lemon, to add more than just orange to the citrus flavors), that sounds wonderful.
post #4 of 10

FYI...swiss meringue buttercream and cream cheese frosting both need to be refrigerated. in my state after 4 hours out it needs to be tossed. better use a shortening based buttercream if you want it out for 18 hours.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by SandiOh View Post

FYI...swiss meringue buttercream and cream cheese frosting both need to be refrigerated. in my state after 4 hours out it needs to be tossed. better use a shortening based buttercream if you want it out for 18 hours.

The swiss meringue's texture for me is NOT AT ALL desirable after refrigeration. Knowing that some people leave butter out for more than 48 hours without refrigeration and they safety consume it. Also, my swiss meringue buttercream's meringue is always cooked to the right temperature, killing the bacteria, and I doubt that any bacteria will grow in there, because of the high sugar content. I believe food safety is not the big issue, your state must have a higher average room temperature than mine and you have to throw out the precious swiss meringue buttercream because of the temperature, I'm assuming?
post #6 of 10
Quote:
Originally Posted by crinoid1029 View Post


Thank you for your reply. You are certainly right about using the swiss buttercream, it doesn't make much sense to use a lot of rich frosting for a chiffon cake. The theme I was aiming was white chocolate-orange, and I want the cake to be light and citrus-y, I thought the strawberries could maybe lift up the flavors of the citrus a bit more, since I'm making the cake vanilla also to kinda match with the white chocolate ganache, but I will do a citrus flavored syrup(maybe lemon, to add more than just orange to the citrus flavors), that sounds wonderful.

 To get a good citrus-y chiffon cake, use grated orange peel, and fresh orange juice as part of the water.  A well made chiffon cake is both light and moist. Measure flour correctly, beat eggs well enough, invert cake to cool completely, you will bake a good chiffon cake.

 

Red juice all over a pale yellow cake would look like there had been an accidental mixup in the kitchen.

 

A meringue buttercream is a good choice because it is softer and easier to spread on the delicate cake.

 

Any cake filled with white chocolate ganache would need to be refrigerated. Give such a cake enough time to warm back up to room temperature, its texture will be just fine.

 

So it sounds like you have read a lot.  DO NOT waste your time reading hearsay online.  Go into the kitchen and bake carefully, half recipes, until you master an excellent cake which doesn't need soaking  or other shenanigans.  I learned to bake from books put out by flour mills like Five Roses, Robin Hood, Pillsbury which can be bought cheap on ebay.

post #7 of 10

normally, I don't care what people post on here. But lately I've had to rethink the way I do things because STRAIGHT from my dept of Ag inspectors mouth. Butter, eggs, milk cannot be held for 4 or more hours over the temp of 40 degrees. that is also verified by the instructor of the FDA food safety course.  So now...you are holding out this stuff for 18 hours plus think its okay and God I hope your not selling it without liability insurance.

Better look into your food safety stuff a little more...

 

and if you doubt. would you eat something with mayo in it after 18 hours at room temp? whats the diff? The mayo in jars has been cooked to temp too.

post #8 of 10

sorry, venting a little...and I noted your not selling it but making it for a friend.  still...If your going to use perishable stuff...refrigerate it and take it out a couple of hours to be safe. I should also state I'm a nurse and I've taken care of people that have lost use of their kidneys due to food borne illnesses. not pretty.

post #9 of 10
Quote:
Originally Posted by SandiOh View Post

normally, I don't care what people post on here. But lately I've had to rethink the way I do things because STRAIGHT from my dept of Ag inspectors mouth. Butter, eggs, milk cannot be held for 4 or more hours over the temp of 40 degrees. that is also verified by the instructor of the FDA food safety course.  So now...you are holding out this stuff for 18 hours plus think its okay and God I hope your not selling it without liability insurance.

Better look into your food safety stuff a little more...

 

and if you doubt. would you eat something with mayo in it after 18 hours at room temp? whats the diff? The mayo in jars has been cooked to temp too.

There is also the sterility factor.  Mayo in a factory-sealed jar is sterile and has enough vinegar to preserve it UNTIL you open that vacuum seal. As soon as that jar is open, the under-40F-at-all-times rule kicks in immediately.

 

I think it makes a lot of sense to be on the safe side and chill or freeze any cake that is not served within ONE hour.  SandiOh I hope you didn't see the postings back in the summer when somebody claimed that IMBC could be left on the counter for a month...just because the Wilton shortening-sugar-water blend can. 

post #10 of 10
Thread Starter 

Thank you for your replies, I'll just refrigerate the cake, hopefully all the details will stay the way they were before refrigeration, and I'll just let it thaw for about 3 hours. The white ganache messed up the room temperature thing didn't it?
 

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