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icing tips please :)

post #1 of 6
Thread Starter 

Hi guys,

 

I am starting my own business, just starting from home making cakes and cupcakes.

Question i am wanting some answers to (if you dont mind), I am going to deliever them but i was wondering a few things:

What would be the best icing to use, (instead of fondant), so that it will not melt? and,

What would be the best packaging to store them in when delivering?

 

Thank you,

 

cbeg :)

post #2 of 6

I really like to use all butter.  I don't think you guys have vegetable shortening (I think maybe it's called Copha or Trex (white fat) in other countries) in Australia, but if you do, you could use a little bit in your icing to make it more heat-stable if it's going to be sitting out for a while.  Or you could just keep your products in the fridge until you're ready to deliver them.

 

For packaging, check out brpboxshop.com.  I'm not sure if they deliver to Australia, but they have a lot of different packaging options you can look at.  You can do boxes with inserts, but you can fit more cupcakes in a box without an insert.  You can use a dab of melted chocolate or buttercream to secure the cupcakes in the box.  But if it's hot, that might melt and they could go sliding.  You might want to look into the inserts. 

post #3 of 6
Hi cbeg,
Firstly, congratulations on starting up a business, I wish you heaps of luck!
As to answering your questions, I think your in Sydney, ( I am too! ) as I read your post on the Aussie thread, since the humidity is so very high, I usually only use fondant, with ganache underneath. For our climate, I find that to be the only option! Buttercream would slide of a cake in our summer heat! Although, in the fall and winter months, you could use buttercream.
With the delivering, it depends on the size of the cake or how many cupcakes.
I buy cake boxes from my usual supply places and use them. Even though I can't get the lids to close on most of them as my cakes are high ( as most of the boxes are only 4 inches in height ) I staple the lids open as much as they will go down and then cover the openings with plastic. With the cupcakes, I buy boxes with inserts that fit 24 in each box and that is perfect to keep them safe.

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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post #4 of 6
Thread Starter 
Quote:
Originally Posted by Carabella View Post

Hi cbeg,
Firstly, congratulations on starting up a business, I wish you heaps of luck!
As to answering your questions, I think your in Sydney, ( I am too! ) as I read your post on the Aussie thread, since the humidity is so very high, I usually only use fondant, with ganache underneath. For our climate, I find that to be the only option! Buttercream would slide of a cake in our summer heat! Although, in the fall and winter months, you could use buttercream.
With the delivering, it depends on the size of the cake or how many cupcakes.
I buy cake boxes from my usual supply places and use them. Even though I can't get the lids to close on most of them as my cakes are high ( as most of the boxes are only 4 inches in height ) I staple the lids open as much as they will go down and then cover the openings with plastic. With the cupcakes, I buy boxes with inserts that fit 24 in each box and that is perfect to keep them safe.

Hi Carabella,

 

Thank you so much for your help as i was thinking of fondant as well but wanted to confirm with others who would be better skilled then me :), and fondant i see seems to do the trick, like you said im in Sydney as well, and espcially the way the weather has been going lately, i think the cakes not only need melt proof icing but raincoats as well.

Where abouts do you buy the boxes? (if i may ask) cause i know a party shop in Alexandria, its called the Base Warehouse and they specialise in everything for party needs as well as home needs and they have everything you could imagine, a huge warehouse.

Regards,

Cbeg

post #5 of 6
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post
 

I really like to use all butter.  I don't think you guys have vegetable shortening (I think maybe it's called Copha or Trex (white fat) in other countries) in Australia, but if you do, you could use a little bit in your icing to make it more heat-stable if it's going to be sitting out for a while.  Or you could just keep your products in the fridge until you're ready to deliver them.

 

For packaging, check out brpboxshop.com.  I'm not sure if they deliver to Australia, but they have a lot of different packaging options you can look at.  You can do boxes with inserts, but you can fit more cupcakes in a box without an insert.  You can use a dab of melted chocolate or buttercream to secure the cupcakes in the box.  But if it's hot, that might melt and they could go sliding.  You might want to look into the inserts. 

Thanks for that AnnieCahill,

I will check out that website you gave me :) and defiantly research about the liners :)

Wow everyone is really nice on here so much willingness to help :)

Thank you again and happy baking :)

Cbeg

post #6 of 6
Hey Cbeg,
No problems at all, we are all here to help each other : )
Lol! The cakes really would need some sort of rain protection around here! Isn't crazy? It's freezing and raining for a few days then then we are melting for the next few!
Fondant really is the best option, especially since you can get such beautiful, sharp lines with the ganache underneath. I mostly use buttercream for the cupcakes but in the middle of summer, I use half butter and half shortening ( crisco ) to make it more weather stable.
I haven't heard of that place, I don't get down to Alexandria much, I get everything from cake decorating solutions or bake boss. You can go instore or online for both of them and they are amazing. If you need more info on them, just message me.

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply
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