Cream Cheese Frosting On Wedding Cake?
Decorating By surfergina Updated 21 May 2006 , 3:30pm by kdhoffert
I made a Hummingbird cake with cream cheese frosting for my Mom on Mother's day and it went really, really good. I've noticed that some cake decorators have Hummingbird Cake with CCF, but I'm kinda puzzled because CCF is more likely to melt easily if left in room temp too long. I know that it has to be refridgated right before the cake is placed on the table.
I'll be way too nervous to provide this kind of cake/frosting for the wedding. If you make those, how did you do that?
Hi Poppie! Sure, the Hummingbird Cake recipe that I got is from The Cake Mix Doctor book. Do you have that?
I use the crusting cream cheese frosting and just keep it refrigerated until it's time to deliver. I try not to deliver these more than a couple of hours before the reception. As long as it's not sitting near a direct heat source it will be fine.
I used Crusting Cream Cheese this weekend for MOthers Day cupcakes. I couldn't tell much difference between it and my regular CBC - except that the taste was richer. Give that a try. It's got so much sugar in it, that you can probably get by with leaving it out for quite a while. After all...bakeries leave out cream cheese filled danish all the time! I think we tend to forget that sugar is such a good natural preservative. After 36 hours on the counter, my cupcakes are still just fine.
According to Earlene, her cream cheese buttercream recipe is fine on the counter for as long as 5 days in a room with a temperature of 70 degrees. I've been using this recipe lately and conducted my own experiment, tasting the icing every day, and, sure enough, on day six it started tasting funny. I also made the crusting cream cheese recipe recently, but haven't experimented with its spoilage rate because the ingredients are very similar. I would say you're safe if you follow the five day, 70 degree temperature rule (though I can't imagine a cake sitting on a counter for five days---they go much faster than that at my house!)
Yeah....I learned a lot about cake durability after my own wedding, when we had TONS of leftover cake. We carved on that thing until it petrified. And it was fine! Back then, I routinely used milk in my icings, and I'm pretty sure I used my "usual" icing. The only bad thing that happened to the cake was it turned to stone. LOL
Something I've done that seems to work out really well is to use a cream cheese filling and then my regular buttercream icing. I hate trying to ice a cake smooth with cream cheese icing!! Even the crusting on gives me extreme headaches!
I also used the crusting cream cheese icing on my own wedding cake, and it held up very well for hours in a room that was about 70 degrees. I even had heavy chocolate seashells that stayed on the sides the entire time- which was about 10 hours. I agree this one is not as easy to smooth as bc, but I was very happy with it.
I was wondering if someone could get me the recipe for the crusting cream cheese frosting. I am making a wedding cake for this weekend and the bride wants CCF for the carrot cake. Thanks.
Never mind. I found it in the recipes here. Thanks!!
Glad I'm not alone. I just made a bridal shower cake and they wanted the bottom tier strawberry and the top tier carrot. I had a heck of a time getting it smooth and it kept starting to melt. I refrigerated it overnight and finished touch ups this morning and after putting the roses and what not on it it sure enough started melting again. I felt bad because I kept trying to smooth it back out, but once you have the stuff on it it makes it kinda hard. I never saw the crusting recipe on here when I looked through the recipes last. I'm thinking of using a buttercream recipe with the hi-ratio shortening and then adding cream cheese into that and see how it works.
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