Posted by Gerard on April 07, 1998 at 04:02:46:
In Reply to: Wedding cake filling.... posted by Lesli-Ann on April 06, 1998 at 20:10:54:
: I am planning on making my own wedding cake and would like to have a cream-type filling and layered berries between tiers....my question is I do not know which recipe would be best for this- am I to assume that the cake does not need to be kept refrigerated after assembling? Also while I'm at it- would you have any suggestions for a frosting recipe? I am interested in a smoothed look but not experienced with fondant- and my decor will be white chocolate dipped strawberries and chocolate curls......any suggestions will be greatly appreciated :)
Hi Lesli-ann
I think you've set yourself up a bit here, that type of cake whilst being simple elegant and tasty is most difficult.
Ideally I'd want access to a walk-in fridge, a 1/2 plywood base covered with foil to place it on and the right tools to execute it quickly.
Its not going to want to stand up for long, especially in warm weather.
For the filling I'd try pastry cream blended with whipped cream, unfortunately the cream available at retail isn't good enough to whip as firmly without separating.
Maybe a bavarian cream which uses some gelatin to firm it up would be a safer bet.
A LOT depends on how big it needs to be, if its a big wedding (over 75 ) it might be better toi make a cake you can chill (smaller) and have backup dessert of the same ingredients which can be served from the back.
Another idea would be have the cake made to your specs with only very basic decoration and spnd your time making up the flowers etc that you can do final work with.
I think your going to be frazzled enough as time grows shorter.
Just some things for you to consider..
Gerard