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Bride set on cream cheese frosting-venue is a yacht - Page 2

post #16 of 20
Quote:
Originally Posted by scwright View Post

I've read on other post that someone by the name of Earlene Moore makes a shelf stable cre am cheese frosting using high ratio shortening not Crisco and people seem to love it although I have yet to try this recipe so I don't personally know how it taste but maybe you could test it out and see if you and the bride like it and go from there. I would say no for this order due to the transporting issue but if I was to do this I would not send it already stacked I would box each tier separately to avoid any mishaps and keep the design of the cake simple so there is no fixing up
to do all they need to do is take out of the box and
stack on top. Whatever you decide make sure your contract is iron clad in case of any mishaps

I use this as my crusting cream cheese recipe, but if I'm making a dessert cake, I use a different recipe. I have one that calls for regular shortening, and it tastes 'brighter' than Earlene's in a side by side taste test. I get compliments on both though. Here's the link to her icing page. http://www.earlenescakes.com/icings.htm
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #17 of 20

I too vote No.  From the time it leaves your house to the time it's actually cut may be hours.  Cream Cheese is a dairy product and would be like leaving a potato salad out of the fridge for hours and hours.   Just add it up, people who don't know how to properly transport a cake - unknown accidents causing possible traffic backups, uneven boards on the boardwalk to the yacht, rolling seas, and they're going to be out at sea for a while so they may delay cutting the cake until later on in the evening.  I know it's exciting to get a cake order for a yacht but how exciting would it be to lose your food license.

post #18 of 20

I would tell her that if she wants this, she has to promise to keep the cake inside the airconditioned part of the boat and would insist on delivering myself. A properly stacked cake will be fine on a yacht. Of course, I guess it depends on what we're calling a yacht.
 

post #19 of 20
Personally, this is a whole buncha mountain out of mole hill to me. If you aren't comfortable taking the order then turn it down. But voice of reason here... I have done many yacht weddings. I think you think that whoever driving the yacht will be hauling butt doing doughnuts around the bay/lake/ocean trying to win the America's Cup. Well let me tell you, they putt-putt around and go super slow, they also do whatever they can to prevent the boat from pitching. The last thing they want are guests falling over, drinks spilling all over the place, and guests puking from sea sickness especially in a situation, like a wedding, where people are eating and drinking a lot. And, I don't know if you live in an area that has real yachts, but if you do, and this wedding is on a real yacht, those things are more solid and soft floating then anything you can imagine. I am going to take a stab at guessing this is a huge boat based in the cake size requested and not some outboard tiny schooner.

When I do a yacht wedding (well, any wedding but I'm particularly on my game for these), I make sure my interior support is perfect. If you are worried just use SPS. I always refrigerate my cakes prior to transport and I would suggest you do the same. Yachts are air conditioned and have kitchens larger then your home kitchen- it must be, after all, in order for it to accommodate catering for hat, 150 people? It may even have a walk in or several walk ins, depending on the size of the boat so I seriously would not worry about the cake melting. They aren't goin to mount the thing on the deck!

I also regularly let people pick up tiered cakes. As long as you speak to the driver on the phone, DO NOT RELY ON EMAIL, to explain what kind of car they need to bring, that it needs to be clean, have a flat surface, and not drive like madmen, it will be fine. I always provide a strip of rug grip so the cake won't slide around as part of my service. Then have them sign a waiver.

As for the cream cheese icing hysteria, google it. It's shelf stable. I don't know why people are so paranoid about it, it's even OK in most cottage law states because its shelf table. Some recipes are more crusting and firmer then others, but use what you are comfortable with to get it on the cake. There are several recipes right here in the recipe index that are great like Indidebi's and I think Sugar Shack has one.

Anyway, I say take the order!
post #20 of 20

And that was the voice of reason. I got wrapped up in the air conditioning issue because of the posts on this thread, but as Scratch mentioned - it's even allowed for cottage food. We need to relax, people!  icon_biggrin.gif

 

I've done two yacht parties and let me tell you, they are the only ones I'm ever sad to leave. Best way to have a party in my opinion!
 

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