Need You Help
A customer wants a lemon cake covered in cream cheese. I have never covered a cake with cream cheese. To me, cream cheese cannot stand up like fondant/royal icing/butter cream. She also wants the writing and borders (her choice of colours) in cream cheese. Any tips or ideas for a smooth finish will be appreciated as well as how to pipe the writing and the borders.
Following are the respective recipes I am using:
CAKE RECIPE |
CREAM CHEESE FROSTING |
LEMON FILLING |
½ cup or 4oz margarine 1 cup granulated sugar 2 eggs 1½ cups flour 2 tsp baking powder ¼ tsp. salt 2 tsp. grated lemon or lime peel ½ cup milk
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1 (8 ounce) package cream cheese ¼ cup butter (omitting butter because of softness and colour change) 2 tsp lemon juice 2 tsp lemon zest 1 tsp vanilla extract 5 cups confectioners’ sugar |
¼ cup cornflour ½ cup granulated sugar pinch of salt 1 cup boiling water 1 egg, slight beaten 1 tbsp butter 1 tsp grated lemon or lime peel 1 tbsp grated lemon or lime peel 1 tbsp. lime or lime juice |
CAKE RECIPE – How much would I have to double/triple the recipe to fill a 18x12 inches rectangular pan 2 inches high?
CREAM CHEESE FROSTING - How much would I have to double/triple the recipe to cover a 18x12, 4 inches high cake (baked twice to achieve height)?
CREAM CHEESE FROSTING - I did a trial of a cream cheese frosting which consisted of butter and did not get the desired colour. The frosting turned slightly yellow and was too soft. However, I want a white/super white frosting, so I am guessing I will have to use the cream cheese only and omit the butter?
LEMON FILLING – How much would I have to double/triple the recipe to fill a 18x12 inches rectangular cake?
Yep I typed much
Replies to This Discussion
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Permalink Reply by Faith Gealey-Brown on
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Hey Kerry,
Your Cream Cheese frosting should definitely hold up - just use a crusting recipe. I would use the wilton buttercream method, replacing the butter with the cream cheese. For my crusting cream cheese recipe I use two parts cream cheese, one part butter and one part shortening. I use about 4 cups of powdered sugar, and 1 Tbsp of flavouring for every cup of fat. For liquid, I just eyeball it based on consistency. You will NOT get a pure white frosting with cream cheese...it will be end up being more of an ivory colour. Shortening will help to lighten it up though...so replace the butter in your recipe with shortening.
That recipe looks like a really small recipe! So I would probably triple or quadruple it for a half sheet pan. Hard to comment on the filling, so I would at least double it.
Hope that helps! -
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My pleasure! Let us know how it turns out, and don't forget to post pics :)!
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Permalink Reply by Kim Washington on
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well i wish u all the luck, because like you i had to frost a cake with cream cheese..talk about disaster it never got hard enough to be smooth. and borders were just messy. so if u have a strategy that works pls pass on, because from now on i'm just doing cream cheese for cupcakes
good luck girl -
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Cream Cheese by itself with the icing sugar will end up being a melty, gloopy mess (although it will taste good). I always mix butter with my cream cheese frosting to help give it some body. If i need a crusting buttercream, then I add shortening. I have found that adding shortening to my buttercreams help it to crust beautifully :). I hope that helps!
Kim Washington said:well i wish u all the luck, because like you i had to frost a cake with cream cheese..talk about disaster it never got hard enough to be smooth. and borders were just messy. so if u have a strategy that works pls pass on, because from now on i'm just doing cream cheese for cupcakes
good luck girl -
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