Issues with Banana Icing

didn't it brown too?

i would not leave this sit out for days --it needs to be fridged--it will spoil

mashed fruit left out for days spoils and it's not pleasant

i think it's a risky recipe unless you got it tested to see if there's enough sugar to hold it--which i don't think there is

i don't know why the recipe is wonky and didn't come out the way you wanted

Quote:

Originally Posted by -K8memphis 

mashed fruit left out for days spoils

THIS.

Quote:

Originally Posted by lirana 

I made this recipe today because I want to test how it holds up sitting out of the fridge for several days.

i want you to have the most enjoyable cake and best wedding day ever.

the foundation you are building upon where you let your cake set out of the fridge for a few days

will crumble and burn with the pathway you are taking with the fresh fruit mixed into the icing

this is hazardous -- fresh fruit needs to be refrigerated period

do it any way you want but understand that you risk the safety and well being of every guest you serve young old well and infirm

you are smart enough to start out five months in advance and test and practice and ask for help

be smart enough to heed the danger--over and over we are telling you this is wrong

i will be your best friend to provide the expertise you need to help you get through this but you have to l.i.s.t.e.n in return

deal?

If you want a banana flavor to your filling and be light and fluffy. Why not try banana pudding with heavy cream? It will mix together and be light and fluffy. it will need to in the fridge but it won't spoil like regular bananas do. You can even add maybe half a banana to the mix for more banana flavor but like stated above any fruit filling needs to be in the fridge period. 

Quote:

Originally Posted by lirana 

K8memphis, I didn't mean to make it seem like I was ignoring your advice. I apologoze if that's how Icame off. At this point, I didn't have time to go to the store to get ingredients for another type of filling. I'm stuck with the banana for this trial run.

I plan on covering our cake in fondant which is why I want a filling that can withstand being out in room temperature. Our wedding is on a Friday and while I might be able to cover it on Thursday, realistically it'll probably need to be Wednesday because of other wedding commitments (rehearsal, bouquet making, etc.)

Are strawberry/raspberry fillings okay because they are cooked? Could I potentially make the same type of filling with bananas (like bananas foster maybe), or are they too starchy? Kima920, I don't necessarily need a fluffy filling. I just wasn't sure why this one didn't fluff up.

Again, I really am sorry if it seemed like I was ignoring advice. I really appreciate the help.

no worries--ok cool--

no, cooked fruit fillings have to be friged too-- so if you have to have fruit flavor you'd want to go with a syrup or an emulsion to flavor the buttercream if you can't frige it or henry & henry fruity type stuff--for the cake

there are also 'sleeve' fillings that are shelf stable that some people think the sky will fall if you use it some peeps eat it all the time

i did my own cake, i've done my kids' cakes and there is no way i had time to do bouquets or anything else - i did show up for rehearsal dinners but i din want to ;)

how many servings?

another flavor combination avenue is the cake mix doctor's formula to melt a pint of ice cream + a cake mix + 3 eggs for a really nice dense cake where the sky is the limit on flavor possibilities--it has always baked like a dream too--

but maybe you want all 'scratch'?

don't tell me you don't have room in the frige for the cake because where else is the catering gonna go  

but why not just clear out the frige for a few?

Are you opposed to using a banana-flavored buttercream using banana extract?

Yes Banana buttercream could work as well that way you have no issues with needing it to go in the fridge. 

oh wow--you are doing great--that cannot be your first gp flower! -- my first cakes i sold did not look that good

so cool that you've done the bouquets a couple times already!! and not just family but fiance will help? wow-cool!!!

http://www.auiswisscatalogue.com/2-MASA/Massa+Rolled+Fondants.html are the most user friendly that i know of--they're more expensive but you use less

good idea to try the meringue buttercreams--you might not even want a special filling

it seems the most common problem with those cooked btrcms is not enough flavoring so be sure you use about a tablespoon of vanilla to every 3 egg whites give or take

is red velvet a thought for you? or i like alternating layers of red velvet & strawberry

and that's the biggie with the extracts, syrups and emulsions--you gotta experiment with them --some of 'em i bet are great but i don't know which ones

i mean there is a way to hold your cake and keep it chilled but you'd have to refresh the ice a time or two

you could use a layer of polaner all fruit or something like that and keep the cake boxed in a nice tight thick cardboard box--like a moving box and have it built with a compartment under the cake so you could slide a box of ice in & out that you could refill--to me it sounds like way too much work for the bride and bridal party but it could be done--but i think you can have a great cake that is not any more fussy than it has to be--  but clearly there is that option to create a chill box--i mean it's not like you're trying to keep shrimp cocktails cold --that sure wouldn't work--but you do need to keep the cake chilled as opposed to being at room temp for a couple days but...it's like babysitting a toddler too

sounds like you've already done some great planning