Need help with baking and decorating a cream cheese covered cake
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 Jeannine Sikora on
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What about using the clear butter flavor (liquid) to get a pure white icing? I use that instead of butter to make my buttercream icing pure white.
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Permalink Reply by Anne-Marie Main on
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I frost carrot cakes in cream cheese frosting all day long at work! The cakes that I ice are 10" rounds and 3 layer loaf pan size. The recipe that I use is 24 oz chz, 1lb butter, 2 lb powdered sugar. the I add vanilla. That recipe covers 2, 2 tier 10" round cakes with pipping.
Anne-Marie -
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Permalink Reply by monica murphy on
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when i use the cream cheese frosting, i usually use butter with half hi ratio shortening, and you can add some powdered white coloring or wilton's white liquid (you only need a few drops) either of these will help to whiten your frosting and the hi ratio shortening will help your icing not be too soft.
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Permalink Reply by Alicia Rodney-Valentine on
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Leave out the 2 tsp lemon juice and 2 tsp lemon zest. You should have the type od consistence you want, sorry you will not have that super white frosting you are looking for. There are some butter that are more white looking use that. Good luck and happy baking!!!!
Once you spread the cream cheese evenly over the cake put it in the fridge to chill a bit. You will have to do so very often bc you are working with cream cheese. When it is chill or when you touch it and no creamchesse appears from the touch smooth it use papertowel and a smoother. Look on youtube to see how it's done.
PS you may want to triple your recipe since need to make borders -
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Permalink Reply by Rosalie on
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I make my cream cheese frosting with the butter recipe, but I also make a recipe of plain buttercream frosting with no flavors in it, then I mix some of the buttercream with the cream cheese frosting, adding a little at a time until I get the consistancy of a good spreadable frosting. It firms up perfectly so that you can decorate with it and it still has the taste of a good creamcheese frosting. Sometimes, I do eliminate the butter in the cream cheese frosting to get a pure white frosting that colors well. I hope this is helpful.
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