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Wedding Cake - Page 8  

post #106 of 147
Have fun! Can't wait to see it!
post #107 of 147
Tomorrow is the big day....how's it going?
post #108 of 147

Can't wait to see pictures....

post #109 of 147

Me too! I've been following this thread. Remember there are some professional bakers watching this thread so if you need help just ask xxx I hope it's going wonderfully. 

post #110 of 147
Quote:
Originally Posted by DebbyJG View Post

If you are using real cream cheese in the filling, I would leave the cake in the fridge until about an hour before serving. Cream cheese and September outdoors are not a good combination....

I really wish people would quit worrying that a cream cheese based ANYTHING will suddenly turn and go bad within a few hours.  It won't.  Especially when there is sugar involved as it's a pretty good preservative.  If it did, I couldn't let my cream cheese soften before creaming it with the softened butter for my frosting!

 

Plus you don't want your cake to be served cold as it can have a tendency to taste dry--especially if there's butter involved because butter is hard when cold.  If you have a strong enough dam of buttercream holding the filling in you won't have to worry about 'slippage' either as cream cheese filling is pretty soft...and if it's covered with fondant, you shouldn't have those issues anyway.

 

Refrigerate, yes-- but deliver it an hour before an event starts so it will come to room temp over several hours before serving.  Fondant if it's cold can have condensation when taken out to warm temps, but it will dry if left alone (and it's not real humid). 

 

And that Henry and Henry stuff is not refrigerated in the sleeve so yes...it's pretty shelf stable. 

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

post #111 of 147

I think one of the big reasons people think that is because the cottage food law does not label it as shelf stable and doesn't allow it to be sold from home based bakeries.

post #112 of 147
Woooow!!!!! This thread has been riveting!!!! I cant wait to see how everything turns out!
post #113 of 147
Oh I know, like the cream cheese is going to instantly become poisonous. I'm a bit hyper about spoilage and safety myself, but a cream cheese filled cake is fine for a good amount of time out of refrigeration. It stays at a cool temp for longer than you think.
post #114 of 147
I don't even want to think about what shelf stable cream cheese "stuff" is like. Makes me shiver.
post #115 of 147
Quote:
Originally Posted by BatterUpCake View Post
 

I think one of the big reasons people think that is because the cottage food law does not label it as shelf stable and doesn't allow it to be sold from home based bakeries.

Just so you know.. in Tx you can sell cream cheese cakes just not Cheese cakes.

http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 

This website someone gave me has recipes tested that will not spoil 3 of which are cream cheese.

I just took the food handler cottage permit portion that is voluntary and the spoilage occurs due to water. If there is enough sugar it stabilizes the perishables.

post #116 of 147

I don't know how I missed this saga...must have been under a rock or something.  I've been forced into a caking break by some pretty heinous flooding, so Nicki, if you need a last minute assist, I'm up late and available most of tomorrow.  From what I've seen so far though, methinks you're going to rock this;-)

post #117 of 147
Quote:
Originally Posted by carmijok View Post
 

I really wish people would quit worrying that a cream cheese based ANYTHING will suddenly turn and go bad within a few hours.  It won't.  Especially when there is sugar involved as it's a pretty good preservative.  If it did, I couldn't let my cream cheese soften before creaming it with the softened butter for my frosting!

 

Plus you don't want your cake to be served cold as it can have a tendency to taste dry--especially if there's butter involved because butter is hard when cold.  If you have a strong enough dam of buttercream holding the filling in you won't have to worry about 'slippage' either as cream cheese filling is pretty soft...and if it's covered with fondant, you shouldn't have those issues anyway.

 

Refrigerate, yes-- but deliver it an hour before an event starts so it will come to room temp over several hours before serving.  Fondant if it's cold can have condensation when taken out to warm temps, but it will dry if left alone (and it's not real humid). 

 

And that Henry and Henry stuff is not refrigerated in the sleeve so yes...it's pretty shelf stable. 

 

Filling or frosting made with real cream cheese, out of the fridge for a few hours in a comfortable air conditioned room, no problem.

 

Filling or frosting made with real cream cheese, sitting outside in the sun on a day in September that could be, as it was here two days ago, 95 degrees? Thanks but I'll pass on having a piece of that cake.

 

Shelf stable cream cheese from a sleeve? No.

I homeschool because I don't believe in the mass production of human beings.
I homeschool because I don't believe in the mass production of human beings.
post #118 of 147

when I said shelf stable I meant NHFP...my bad

post #119 of 147
Quote:
Originally Posted by DebbyJG View Post
 

 

Filling or frosting made with real cream cheese, out of the fridge for a few hours in a comfortable air conditioned room, no problem.

 

Filling or frosting made with real cream cheese, sitting outside in the sun on a day in September that could be, as it was here two days ago, 95 degrees? Thanks but I'll pass on having a piece of that cake.

 

Shelf stable cream cheese from a sleeve? No.

YUP

post #120 of 147
Quote:
Originally Posted by DebbyJG View Post

Filling or frosting made with real cream cheese, out of the fridge for a few hours in a comfortable air conditioned room, no problem.

Filling or frosting made with real cream cheese, sitting outside in the sun on a day in September that could be, as it was here two days ago, 95 degrees? Thanks but I'll pass on having a piece of that cake.

Shelf stable cream cheese from a sleeve? No.

What is the difference between a cake with real cream cheese filling ( that hopefully was cold when delivered but was allowed to come to room temp over time), and a cream cheese cheeseball outside for hours on a buffet table? I personally don't like the thought of any cake outside simply because it could melt or attract bugs...but worrying about a cream cheese filling is the least of it.

Henry and Henry's cream cheese filling in a sleeve is like all their other fillings such as the Bavarian creams...but I have no idea what it tastes like. So far I only like their raspberry. But it is shelf stable for all those who are worried about it. I'll stick to making the real thing.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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