No melt icing & transporting cake - please anyone?

[Issey]

Hi I am going to make my DS his first birthday :wizard: cake soon and will need to put icing on it. It will be very hot as it is in mid Dec. I will need to transport it to a park so I can't use butter icing or one that will melt off in 5 minutes. Any help or ideas in transporting and icing recipes would be great.

[2s'nuff]

I've always made the old fashioned icing for cakes (really rough measures):
Pure Icing Suger - a couple of cups (sifted)
a teaspoon or two of butter
Water - add a little at a time to make mixture to smooth consistency.

If I find I don't have enough or it's too watery I just add more icing sugar until I'm happy. You shouldn't have any problems with this melting as it survives Perth summers easily.

[A Party of Five]

Hi Debster, This is the type of icing my mum uses on some of her cakes. It's like the hard icing on wedding cake etc. You can now get it in chocolate too. Hope this helps.

http://www.orchardicing.com/products/products.htm

[Nan]

I need to do the same for my DD whose birthday is as a park. I'm putting the cake on top of some ice in an esky and transporting it that way.

[Issey]

Thanks I will check out the icing recipe.

The esky idea is good but not sure if the cake will fit, perhaps I can find someone that I can borrow a bigger esky off of for the day. :)

[subaruforestermum]

I too use the orchard icing when making cakes......I usually make the cake the day before, and leave it out, and stays fine..... You can colour it by brushing on the colours with food colouring with a paint brush or knead the colours into the white icing to get your desired colour......

Goodluck

[Shanaynay]

I find just using icing sugar an margarine means it won't melt to much. If you put the cake in the fridge after it's iced it will stay cool even longer :thumbsup:

[aardvark]

My DD#1 had a party in January, and it was incredibly hot. I had made a fairy cake with buttercream icing, and had to transport it.

I froze the whole thing. It defrosted by the time we needed it, and the icing was fine.

[Issey]

I too use the orchard icing when making cakes......I usually make the cake the day before, and leave it out, and stays fine..... You can colour it by brushing on the colours with food colouring with a paint brush or knead the colours into the white icing to get your desired colour......

Goodluck

That is a great idea with the paint brush for colouring :thumbsup:

[Issey]

My DD#1 had a party in January, and it was incredibly hot. I had made a fairy cake with buttercream icing, and had to transport it.

I froze the whole thing. It defrosted by the time we needed it, and the icing was fine.

It would be good if I could but my freezer wouldn't fit it. The cake will be quite big 40cm long. I maybe able to put it in my neigbours freezer though as they have a chest one:idea:

[NZMama]

Sorry to hijack but DD2 is turning the big 1 shortly and I was wondering if anyone can tell me what the Orchard icing tastes like?

[NZMama]

haha guess people use it but dont eat it :rolleyes:

[aardvark]

Sorry to hijack but DD2 is turning the big 1 shortly and I was wondering if anyone can tell me what the Orchard icing tastes like?

Erky.

I do cake decorating, and I always buy the Pettinice brand instead. It tastes better IMO, but you have to get it from a cake decorating supplier.