It's done!
My babys birthday is over. The cake is done. It took 3 days! It was such a learning experience. Whipped cream frosting sucks! Butter cream is still gross. I have about 6 weeks to make a princess cake lol. I uploaded a pic btw
Replies to This Discussion
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Permalink Reply by Wes & Jaci on
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wheres the pic?
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Permalink Reply by Diana on
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Is it the #1 cake? If so, it looks really great! I know what you mean about whipped icing. So many people prefer it over bc icing, but it is so difficult to work with. It doesn't have that nice and smooth finish to it. I don't like to take orders when people request whipped icing (although I have done it before). I cannot wait to see that princess cake!
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Permalink Reply by Marta Phillips on
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Look at you girl! How special it is to get to make the cake for your baby's first b'day! You are going to have such fun making that princess cake!
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Permalink Reply by Karen Marie on
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Diana you can stablize whipped cream by adding 2 tsp of unflavored Knox geletin added to 1/4 cup boiling water...mix until dissolved, cool to room temperature then add to the cold heavy cream as you are whipping it. The whipped cream will hold its shape better. The other thing about whipped cream is that the cream, beaters and bowl need to be VERY cold....put the bowl and beater in the freezer for 10 minutes and dont take the cream out of the fridge until you are just about to pour it into the mixer. Why? Cuz the butterfat in the cream will melt...hence messy soft runny whipped cream....
Diana said:Is it the #1 cake? If so, it looks really great! I know what you mean about whipped icing. So many people prefer it over bc icing, but it is so difficult to work with. It doesn't have that nice and smooth finish to it. I don't like to take orders when people request whipped icing (although I have done it before). I cannot wait to see that princess cake!
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Ebony, when you made the icing...it looks like it was really soft....too warm....could you tell me how you made it?
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Permalink Reply by ebony bardell on
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I used gelatin and I stuck the the bowl beaters and cream in the freezer but yeah it was like 80 degrees in my house cuz my buttercream even was melting. Someone just reminded me to use powdered sugar instead of granulated. I mixed granulated with the cream cheese then folded it into the whipped cream. Maybe I should have whipped the cream with powdered then folded plain cream cheese in
Karen Marie said:Ebony, when you made the icing...it looks like it was really soft....too warm....could you tell me how you made it?
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So you were trying to make cream cheese icing....I think I got this from Edna de La Cruz's site:
Cream Cheese Icing
Ingredients:
• 1 cup (2 sticks) butter room temperature
• 16 oz. cream cheese, softened
• 2 lb. (8 cups) confectioners' sugar
• 2 tablespoon milk or cream
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
YIELD: Makes 5-1/2 cups.
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Permalink Reply by diane kilgore on
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what bc recipe do you use?
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does your cream cheese frosting crust?
diane kilgore said:what bc recipe do you use?
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No I was making cream cheese/whipped cream icing. I don't like buttercream at all. I hate swing my family scrape it off the cake and put it in the sink. I love sams club non dairy whipped topping but what the heck us non dairy? So I was trying to make a yummy natural whipped cream. I got the recipe off allrecipes. The frosting wasn't holding up so I did go ahead and make cream cheese butter cream to at least stick the blocks together. I ditched the blocks idea in the end. I did not like the butter cream either. I scraped it off my own cake. I'm picky so that's the problem. What does fondant taste like? I don't think I've ever tasted it.
diane kilgore said:does your cream cheese frosting crust? diane kilgore said:what bc recipe do you use?
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All frondant is, is a sugar paste made into a workable dough so it really doesnt have too much flavor unless you add extracts to it. The only things left to use on cakes are ganache, powdered sugar glazes and just sprinkling powdered sugar on the cake. Whipped cream is kinda tricky to use because one minute it is wonderfully light and fluffy and the next minute it is overworked, looks lumpy or worse turned into butter. The other thing to remember it that whipped cream has alot of air in it so adding things to it after it is whipped takes a delicate hand or you break down the cream back to a liquid state. I think that is what happened after you tried to add the cream cheese to the already whipiped cream. It is too heavy to fold into the cream. You can fold in fruit purees, melted chocolate, flavorings and pastry cream into whipped cream as long as you havent overwhipped it to very stiff peaks. The add-ins need to be cool or at least room temperature. Then you refrigerate until set, stir very gently and pipe or spread with a spatula.I hope that helps.
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Yes very helpful. I have some thinking to do before i start the princess cake. Do u know if metal mixer bowls can go in the oven, or a good place to get an oven proof glass or metal bowl?
Karen Marie said:All frondant is, is a sugar paste made into a workable dough so it really doesnt have too much flavor unless you add extracts to it. The only things left to use on cakes are ganache, powdered sugar glazes and just sprinkling powdered sugar on the cake. Whipped cream is kinda tricky to use because one minute it is wonderfully light and fluffy and the next minute it is overworked, looks lumpy or worse turned into butter. The other thing to remember it that whipped cream has alot of air in it so adding things to it after it is whipped takes a delicate hand or you break down the cream back to a liquid state. I think that is what happened after you tried to add the cream cheese to the already whipiped cream. It is too heavy to fold into the cream. You can fold in fruit purees, melted chocolate, flavorings and pastry cream into whipped cream as long as you havent overwhipped it to very stiff peaks. The add-ins need to be cool or at least room temperature. Then you refrigerate until set, stir very gently and pipe or spread with a spatula.I hope that helps.
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