I want to make a Japanese Cotton Cheesecake wedding cake (small- just two tiers). I'd like to frost it with maybe a boiled frosting or a light buttercream or even a cream cheese frosting.
Will the Cotton Cheesecake hold up to a heavier topping other than whipped cream? How far in advance can I make the cheesecake, no frosting?
I love Japanese cheesecake, but don't have a lot of experience with it. When I did test it out for a plated dessert, I found that many pairings overpowered its delicate texture. Finding a frosting that won't do that would be a challenge.
Bake according to when you have the time. You can bake the cakes, cool them right down, wrap well and freeze.
Defrost in fridge overnight and then frost day of the event.
I agree with with Lauren , pick something light.
It also depends the look your going for , being that it's a wedding cake.
You can always pipe roses on the cake with the buttercream . It can get piped in 5 minutes . I'll post a video if that is something you might like to do.
You should stabilize your whipped cream if you decide to use it.
Thanks for the advice! I was thinking about an Italian Buttercream. I have a great recipe that I've used in the past. I've never tried a cotton cheesecake. They look amazing. I don't want to overpower the delicate texture, so maybe stabilized whipped cream?
@Sherman452 I would go for whipped cream for sure this way you don't overpower the texture . Have a nice baking and if you like it maybe you can share it if you like
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