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  1. #1
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    Default Cake decorating help needed! Please :)

    Hi there!

    I am making my sister's 40th birthday cake this weekend.

    Carrot cake with buttercream and fondant.

    I'd love to use cream cheese buttercream but I can't as it is going to be super hot and I can't put it in the fridge once the fondant is on it.

    What I was thinking of using was orange buttercream with maybe a little mixed spices in it... What are your thoughts?

    I will probably fill it lightly and also use it for the crumb coat under the fondant.

    What are the best recipes? I have found one on Wilton which uses vegetable shortening that apparently I can substitute for Copha.. Anyone tried this?

    Thank you so much. Any help really appreciated

  2. #2
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    I've put a finished cake in the fridge before. I wrapped it in glad wrap first though! used blunt toothpicks to keep it off the cake.

    Spiced orange cheesecake buttercream sounds tasty - would you use cardamon?

  3. #3
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    Oo that sounds nice! I was thinking things like nutmeg etc.. Not too much, just enough to add a little flavor

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    Personally, I wouldn't use fondant at all. I would use a sour cream buttercream icing. It will hold a bit better in the heat & won't sweat if you put it in the fridge.

    I don't have a recipe on me but you can just look one up on Google.

    Plus I think carrot cake is always nicer with a cream type of icing!

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  6. #5
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    I agree with that but unfortunately I can't decorate the way needed without the fondant

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    Quote Originally Posted by Kleep81 View Post
    I agree with that but unfortunately I can't decorate the way needed without the fondant
    What sort of decorating are you planning on doing?

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    You can put a fondant cake in the fridge. It will sweat when it comes out but you can help it acclimatise by storing it in a cardboard box and having air con on when it comes out so the temperature change isn't as dramatic. Orange spiced butter cream would be nice. You could also make a white chocolate ganache but with sour cream. I personally prefer ganache over butter cream as it is easier to crumb coat, with and it holds up well in the heat.


 

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