Then get the cakes nice and cold so the buttercream hardens and keeps things in place. Then crumb coat and do a finish coat of buttercream before adding the rolled fondant. Make sure you use dowel rods or some kind of support system within the cake too. I use either dowel rods or Cake Stackers depending on the situation. Hi : I notice on your how-to video the consistency of you crumb coat icing seems thinner than the final coating.
Is that true? What do you use to thin it out? Hi :- Cathy, I believe you were watching the how to of me frosting and filling a wedding cake on the cake decorating videos page. This particular cake was a carrot cake recipe of mine and the crumb coat is a cream cheese icing which is thinner and more transparent. I then use buttercream to finish frosting the cake and for decorating. Click here to post comments. Hi : If I ice a cake in cream cheese icing does it have to go back in the fridge overnight or is it safe to set on the counter for 24 hours?
I'm thinking not, but looking for a professional opinion. Hi Cathy, As long as the cake is kept in a cool spot it will be fine. Lemon juice added to your recipe will help to keep it fresher longer and adds a nice touch. Take a look at my carrot cake icing recipe. This frosting is equally as good on a chocolate or vanilla cake. Hope this helps. People are still talking about our cake almost three years later".
Wedding Cakes For You! Cream cheese icing for a wedding cake? That might sound a little odd to you but basically that means that the sugar content in this frosting is high enough that the granules of sugar turn into tiny little crystals and form a thin and crispy outer layer to the cake. I would still stay away from using this frosting under fondant though, cream cheese and fondant just do not get along and you end up with a melting layer of gooey sugar under the fondant.
To actually make the crusting cream cheese frosting you can get it done in about 10 minutes flat. I admit that crusting cream cheese frosting really eluded me for a long time. It was either too soft or tasteless. Most of the time when I see a cream cheese recipe, it has added liquid to it like milk or cream.
I feel like this really causes the frosting to be too soft. Ok for cupcakes but not great for cakes. So why add it? Butter helps with stability, flavor, and creaminess. Cake Batter and Frosting Calculator Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes.
Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines. Store it in the fridge because of the cream cheese but it will need to come to room temp and re-whipped before you can use it again. Most people put it in a zip-lock bag so that it defrosts evenly and stacks easily in the fridge. Can this be used under fondant? I have had some hit and misses with cream cheese cakes that have had fondant accents.
Thank you! It tasted sooo good! I noticed this frosting recipes calls for 48oz of powdered sugar Thermapen Thermometer available here. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too thick, add 1 to 2 tablespoons of milk to make the desired consistency. Cover and refrigerate until ready to serve.
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