outside wedding cake & frosting????

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almason posted 05-25-2004 04:43 PM ET(US)
i am making my own wedding cake and it will be on july 31st and it is outside. the problem i'm having is finding a frosting recipe that wont melt in the heat. i dont want to use fondant because i dont like the taste of it but i can't seem to get a hold of a good recipe or to find out what ingredients make the icing melt? PLEASE HELP!!!
Butterfly18 posted 06-07-2004 06:13 PM ET(US)
Have you consider trying to use margarine instead of butter? Too much oil in the mix can cause the icing to melt. You might want to freeze the cake with one light coat of icing on each layer sealing all pocket. You don't want to leave any air pocket when putting on the first light coating, it will cause you cake to sink when putting on the second and even third coating. After you put on the second and even the third coat of icing or frosting, put the layers of cake back in the freezer and take it out on the wedding day in the morning and transport it to the site of reception or where the wedding is to be held and put everything else together. You might want to keep the cake in a shady area or have a canopy on the cake just in case of rain or sun. Cause by the time to get ready to cut the cake it will already be thawed out and ready to cut and eat. Hope that this might be a little help.
Butterfly18 posted 06-07-2004 06:23 PM ET(US)
You can also check out the supermarkets and see if in the dairy section and see if they have non-dairy heavy whipped cream. I made a strawberry shortcake size 15 x 11 cake pan and I used a quart of the heavy whipped cream and it held pretty good in warm weather. I whipped the cream in the morning of the afair and ice the entire cake. I put my Kitchen aid mixer and attachment in the freezer before I put and mix the ingredients. It give a more cool and fluffier texture. If you want the recipe that I used to make my strawberry shortcake, I'll be more than happy to give it to you. Just let me know.
Yud posted 07-06-2004 06:52 PM ET(US)
Hi there,
Another option that won't melt in warm weather is jam or jelly. Warm it up a bit in the microwave oven to make it softer and use a wide brush to cover the cake with it.
If you don't like fondant use sugar paste. You can buy it at any cake supply store. It is quite simple to use. You can add some xsantan gum to make it more flexible. The only problem with this one is the fact that it tends to crack when it is dry so make sure to use a very hard cake board.
Wishing you all the best on your wedding.
Judith
Yud posted 07-07-2004 04:29 AM ET(US)
It just occurred to me that in the US fondant and sugar past are the same (here fondant is something completely different from sugar paste). my idea of covering the cake with jam was meant for under the sugar paste to make the sugar paste cling to the cake. Sugar paste would give you the best results but you can do the same with marzipan which is musch more expensive and rightfully so as it is also much tastier, it isn't white but a certain white powdered food color wood probably solve this problem too.
Good luck
Judith
Jeanne posted 07-10-2004 06:07 AM ET(US)
Congratulations on your upcoming wedding!
As a professional baker, I would hesitate to do a cake covered in meringue or swiss buttercream for an outside reception in the summer. There is something known as "decorator's icing" which is the vegetable shortening/confectioner's sugar type of icing and this would hold up in warm weather, but it is definitely a different taste than butter. It is the type of fat in a recipe that determines the melting point; butter melts at body temp but gets soft quickly at rm temp; solid veg shortening at the same temp has a firmer consistency. Another possibility is what's called chocolate plastique - a mixture of chocolate and corn syrup that you can roll out and cover a cake with. I've never used it so I can't offer suggestions for it, but Susan Morgan of Elegant Cheesecakes in Sausalito, CA uses it all the time. There might be some suggestions for you in Dede Wilson' book The Wedding Cake, which is geared toward the home cook.
Would it be possible to keep the cake indoors (in a/c) and bring the cake out just before it is cut? Or display the cake in the house?
Di from Texas posted 07-12-2004 08:32 AM ET(US)
"i can't seem to... find out what ingredients make the icing melt?"
Butter is the melting culprit. That's why most bakeries use shortening-based icings.
Di
novice posted 07-12-2004 09:27 AM ET(US)
I too will be making a cake for an outside wedding in August. I made my first cake last week with a decorator's icing but added butter flavouring and almond extract and it was very tasty.You couldn't tell that it wasn't made with butter and it was beautifully white.
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Author	Topic: outside wedding cake & frosting????
almason	posted 05-25-2004 04:43 PM ET(US) i am making my own wedding cake and it will be on july 31st and it is outside. the problem i'm having is finding a frosting recipe that wont melt in the heat. i dont want to use fondant because i dont like the taste of it but i can't seem to get a hold of a good recipe or to find out what ingredients make the icing melt? PLEASE HELP!!!
Butterfly18	posted 06-07-2004 06:13 PM ET(US) Have you consider trying to use margarine instead of butter? Too much oil in the mix can cause the icing to melt. You might want to freeze the cake with one light coat of icing on each layer sealing all pocket. You don't want to leave any air pocket when putting on the first light coating, it will cause you cake to sink when putting on the second and even third coating. After you put on the second and even the third coat of icing or frosting, put the layers of cake back in the freezer and take it out on the wedding day in the morning and transport it to the site of reception or where the wedding is to be held and put everything else together. You might want to keep the cake in a shady area or have a canopy on the cake just in case of rain or sun. Cause by the time to get ready to cut the cake it will already be thawed out and ready to cut and eat. Hope that this might be a little help.
Butterfly18	posted 06-07-2004 06:23 PM ET(US) You can also check out the supermarkets and see if in the dairy section and see if they have non-dairy heavy whipped cream. I made a strawberry shortcake size 15 x 11 cake pan and I used a quart of the heavy whipped cream and it held pretty good in warm weather. I whipped the cream in the morning of the afair and ice the entire cake. I put my Kitchen aid mixer and attachment in the freezer before I put and mix the ingredients. It give a more cool and fluffier texture. If you want the recipe that I used to make my strawberry shortcake, I'll be more than happy to give it to you. Just let me know.
Yud	posted 07-06-2004 06:52 PM ET(US) Hi there, Another option that won't melt in warm weather is jam or jelly. Warm it up a bit in the microwave oven to make it softer and use a wide brush to cover the cake with it. If you don't like fondant use sugar paste. You can buy it at any cake supply store. It is quite simple to use. You can add some xsantan gum to make it more flexible. The only problem with this one is the fact that it tends to crack when it is dry so make sure to use a very hard cake board. Wishing you all the best on your wedding. Judith
Yud	posted 07-07-2004 04:29 AM ET(US) It just occurred to me that in the US fondant and sugar past are the same (here fondant is something completely different from sugar paste). my idea of covering the cake with jam was meant for under the sugar paste to make the sugar paste cling to the cake. Sugar paste would give you the best results but you can do the same with marzipan which is musch more expensive and rightfully so as it is also much tastier, it isn't white but a certain white powdered food color wood probably solve this problem too. Good luck Judith
Jeanne	posted 07-10-2004 06:07 AM ET(US) Congratulations on your upcoming wedding! As a professional baker, I would hesitate to do a cake covered in meringue or swiss buttercream for an outside reception in the summer. There is something known as "decorator's icing" which is the vegetable shortening/confectioner's sugar type of icing and this would hold up in warm weather, but it is definitely a different taste than butter. It is the type of fat in a recipe that determines the melting point; butter melts at body temp but gets soft quickly at rm temp; solid veg shortening at the same temp has a firmer consistency. Another possibility is what's called chocolate plastique - a mixture of chocolate and corn syrup that you can roll out and cover a cake with. I've never used it so I can't offer suggestions for it, but Susan Morgan of Elegant Cheesecakes in Sausalito, CA uses it all the time. There might be some suggestions for you in Dede Wilson' book The Wedding Cake, which is geared toward the home cook. Would it be possible to keep the cake indoors (in a/c) and bring the cake out just before it is cut? Or display the cake in the house?
Di from Texas	posted 07-12-2004 08:32 AM ET(US) "i can't seem to... find out what ingredients make the icing melt?" Butter is the melting culprit. That's why most bakeries use shortening-based icings. Di
novice	posted 07-12-2004 09:27 AM ET(US) I too will be making a cake for an outside wedding in August. I made my first cake last week with a decorator's icing but added butter flavouring and almond extract and it was very tasty.You couldn't tell that it wasn't made with butter and it was beautifully white.