Which frosting to use? please suggest

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. 

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.

Quote:

Originally Posted by crinoid1029 


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.

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.

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.

Quote:

Originally Posted by SandiOh 

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.