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My introduction!!

post #1 of 5
Thread Starter 
Hello ALL!!! My name is Anthony and I am bursting into the beautiful world of Cake Decor!! I have a portfolio in the makings, so you will definitely get to check out some of my work!! I also have a question for all of the PROS out there; I have a wedding cake project for ,this Summer, where the bride wants cream cheese icing on her outdoor, summer wedding cake.. I know that this isn't really a good idea, but if there is a way to create a thicker cream chesse icing for this purpose.. I could really use help on this!! If anyone could help me out....redface.gif
post #2 of 5

Tony  She and you are looking for trouble. Don't know the climate of the state your in nor the time of day. Thicker means nothing you must consider the melting temp.. Like a butter cream is about 85 -95.. To serve it is fine , but to have it sit in front of bridal table on display for any tme is a fiasco plus the feasability of food poisoning. Which I am sure bride would not want. You can display it indoors .roll it out to have them take first cut then back inside to cut for guest.  GOOD LUCK

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 5

I agree with Ed. I've been decorating for more than 18 years now, and I REFUSE to put cream cheese icing on the outside of a wedding cake. It just warms up and slides down. If you have decorations on it, even worse. You can use cream cheese FILLING for the inside of the cake, but not for the outside. 

post #4 of 5

Anthony,

 

Welcome to Cheftalk !

 

As you can see it did not take long before your question was answered. We Look forward to seeing some of your work. There are wonderful people here that will guide you in the forums.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 5

I'm on the same page as the others. Cream cheese frosting is nasty in the summer because it's so soft unless you do some crazy chemical voodoo on it. But it's not easy to work with. Tell the bride you'll do a cream cheese filling. That's really what the cake is all about: cake flavor and the filling.

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