Hi All,

I have a cake order for next Saturday May 3rd, for a Communion cake....The lady wants a fruit cake with vanilla cream, but not the traditional "Christmas Fruit Cake". She wants a fruit cake with layers of vanilla cream, and fresh fruit in between....

My question is, What kind of cake do I use? Vanilla?

What kind of fresh fruit goes into a fruit cake?

An does anybody has a recipe for Vanilla Cream? That can sit out, an does not need to be refrigerated!!

Please help. Thank you all so much ;-))

Nini

I see so many of these sorts of questions on here and have to admit I just don't understand....


WHY - take an order for something you don't know how to do?

WHY not just say ..... that's not something I am familiar with - can't help you - SORRY

Its not like you are seeking advice for one step..... its like EVERYTHING

WHY, why would you do this?   and think it was going to be successful
 

AI suggest speaking with the person who ordered the cake. You don't seem to know what she wants which isn't something anyone can really help you with, you know what I mean?

If she doesn't want a traditional fruit cake (which I believe is aged and treated in layers of Iiquor) I've seen recipes for fruit cakes that use dried fruits, candied fruits, nuts. Since its for a Communion maybe she wants to skip the liquor, maybe she just wants some berries in her cake, who knows! You can have a completely different vision then a client so you really need to be as specific as possible if you want to provide them with what they want. It's much better then guessing and getting it wrong.

So she doesn't want a fruitcake, she wants a fruit-filled cake?  Berries are always good in these kind of cakes.  Vanilla or chocolate goes well with berries.  Vanilla cream that does not need to be refrigerated will require a non-dairy base like Dream Whip, Pastrypride, Bettercreme.  Depending on where you live these can be hard to come by.

ACan't help with the cream I'm afraid, I'd just use vanilla buttercream but I'm in the UK so it doesn't need to be kept in the fridge here. Rasberries and strawberries go nice between layers of victoria sponge and black cherries are lovely with chocolate sponge. I've never put fruit in a cake before though, only between the layers (unless it's a proper fruitcake). Your best bet would be to ask your customer, just to be sure.

AI agree with Maisie, vanilla buttercream and strawberries is lovely with vanilla sponge. But as Maisie's I'm uk so we have no worries about hot weather here lol

For cream: 16 oz. Cool whip ( thaw in fridge at least 6 hours, if less, it will be runny)

                 1 can 14oz. of sweetened condensed milk.

In mixing bowl: pour condensed milk and whip it on high until its white and fluffy ( about 1 minute). Then put your mixer on lowest speed and add Cool whip  using large table spoon or spatula while mixing. 

    When you add all cool whip put your mixer on high speed and whip for 20-30 seconds.

    For fruit filling: strawberry and kiwi goes well together. For berries filing: raspberries and blueberry, also canned peach.

I am from middle Asia and our recipes are diffrent from American. I have looked at victoria sponge recipe personally I think its overloaded with butter. 

 Try this: 6 eggs and 1 cup of sugar , whip on high ( 8 ) speed for 10 minutes. Then switch mixer speed to stir position and add flour ( don`t dump the whole cup at ones the batter is very gentle), let it mix for about 10-15 sec. and while stirring, add 1/4 cup of melted cooled butter, or 1/4 cup of corn oil. Pour close to the edge of mixer. with your spatula make sure that there is no clumps in batter. Pour in baking pan and bake for 30- 40 min. on 350F. If using 8" 2" high inch pan: use 2 of them. This recipe makes 1 - 8" round cake.

              This batter is gentle so for large quantity I suggest using flower nails in baking pans.

AHi Natka, Victoria sponge is British (very British!) but I think it's similar to American pound cake. :-)

Thanks Maisie73., I din`t know that, I am sure we have something similar from our country also.

AI only think it's similar, I'm sure someone will correct me if I'm wrong, I think pound cake is a pound of each ingredient and that's the old fashioned way to make Victoria sponge, weigh the eggs and use the same weight of eggs, butter, sugar and flour. :-)

AI don't think ApplegumPam is being rude. At all. That's the first thing I thought -[B] WHY - take an order for something you don't know how to do?[/B]

AIn my opinion Pam's advice was the best advice given. I had a request for a victoria sponge with fresh fruit. Once I learned what it was I had to give the customer some other options. I hated to disappoint her as she was homesick and wanted a UK style cake.

But she loved the cake I did for her instead. Even if the fresh fruit and whipped cream weren't an issue, I'd not be trying out a new recipe on a customer. Boggles the mind to think any one would do that.

And most cottage food laws don't allow cakes with fillings like cream that must be refrigerated. Don't know if that applies to you, of course.

AYay, I love to be right MBalaska (just ask my husband!) and I really love victoria sponge (a Wesh cake with a cup of tea is hard to beat though!)

I found the instructions with pictures for this kind of cake.

I know you won't understans the text but the pictures are very helpfull.

Hope everything goes well

http://www.ljubeznipolnaskleda.si/2012/09/porocna-torta-z-jogurtovo-kremo.html