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Strawberry Shortcake Wedding Cake

post #1 of 4
7/30/11 at 3:08pm
Thread Starter 

I've been asked to make a three tiered wedding cake that is as close to strawberry shortcake as can be.  Because the wedding will be outdoors, I can't use whipped cream.  Argh! 

 

My instincts tell me to make a not-so-sweet cream cheese frosting and whip the crap out of it until it's as fluffy as possible.  Any other thoughts? 

 

If anyone else has done a strawberry shortcake wedding cake and has some advice, I'd be grateful.  (I'm a young pastry cook that's never been to culinary school.  I have done about a dozen wedding cakes, but they've all been pretty standard).

 

Thanks!

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post #2 of 4
7/30/11 at 3:49pm

Extremely difficult even cream cheese iceing. You could have a straw shortcke flavored filling which I have seen and a regular butter cream outside. or fondant outside.

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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post #3 of 4
7/30/11 at 4:05pm

Hello divinebutter,

Welcome to ChefTalk. Hope you enjoy your stay.

I have a couple of questions.

Is this stacked?

sponge, dense??

It's not really a reasonable request if it's outdoors. Where are you? Well I mean, what is your weather like?

I'd be cautious about whipping the crap out of cream cheese frosting. You can end up with soup.

 

I have been in the very same situation a few times. I would definitely explain to your customer that

you really cannot mimic a shortcake but can come close. I would make a small sample.

I would use a real vanilla frosting, not buttercream. Fold in diced strawberries. Plain or rose S. Syrup wash.

Go ahead and run a plain frosting dam to eliminate bleed.

This is just what I would do. I hope you get other options.

Panini

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #4 of 4
7/30/11 at 4:22pm
Thread Starter 

Hi, thank you for your reply.  The cake will be stacked.  I was considering using a yellow cake recipe that mimics the flavor of pound cake.  I love the idea of a rose simple syrup, I was thinking grand mariner -- I may have to play with both.

 

The wedding is in southern Arizona in mid March.  That usually mean beautiful weather -- mid 70s, sunny, and dry.  Usually  :)

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