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Posted: 23 June 2009 12:51 PM   [ Ignore ]
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Im making a wedding cake for a friend. I have prepared royal icing flowers to decorate. The cake will be 3 tiers, a 10”, 8” and 6” cake on top. Im planing on using a typical buttercream (no eggs), and straws to stack. will the straws and buttercream be enough to hold it together? Can i decorate with royal icing on friday, refrigerate over night and expect an intact cake when i arrive there 2 hours later on saturday afternoon? Or should i cover it in MMF? i have used this before but i know that you shouldn’t refrigerate fondant, but won’t the buttercream go bad if its not in the fridge? will the straws hold? am i going to arrive to the wedding with a box full of cake mess? What is the best way to tackle this project?
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Posted: 23 June 2009 02:15 PM   [ Ignore ]   [ # 1 ]
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Welcome hollicakes! I usually use bubble tea straws when stacking a cake. Jeanne (fellow forum member) says she fills the bubble tea straws with melted white chocolate for more stability. Re the buttercream, if you use Rose’s mousseline buttercream (it contains egg whites though and you mentioned “no eggs”) it can be left out at room temp for 2 days. Is there any particular reason you don’t want to use eggs in the b/cream?
I don’t think it is advisable to refrigerate royal icing. I have not done it but I think it may absorb too much moisture (like fondant) from the fridge.

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Posted: 23 June 2009 03:24 PM   [ Ignore ]   [ # 2 ]
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Thanks! i will definitley use that mousseline buttercream recipe. Do you think one batch will be enough to fill and frost all three cakes? and can i refrigerate the cakes after they are filled and frosted, without the buttercream separating? (prior to decorating)  Also, do you think its okay that i dont use fondant? Thanks so much for your help!

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Posted: 23 June 2009 04:33 PM   [ Ignore ]   [ # 3 ]
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Rose has a Master Chart for Frosting Quantities on pg 513 in The Cake Bible. That’s what I usually use, but I always make a little extra as backup.
Yes, you can fill and frost the cake and then refrigerate them. As for using fondant to cover the cake as opposed to buttercream is personal preference. I prefer a cake covered in buttercream b/c I don’t like eating fondant and most people don’t. IMHO fondant is more for looks than for taste.

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Posted: 23 June 2009 04:59 PM   [ Ignore ]   [ # 4 ]
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I always make extra buttercream too… you’ll be surprised how much buttercream you use when piping borders and such.  Leftover buttercream freezes very well.

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Posted: 23 June 2009 06:59 PM   [ Ignore ]   [ # 5 ]
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Yes, I agree. I love having buttercream in the freezer. It’s so convenient and if I make cupcakes or a last minute cake I don’t have to worry about making buttercream too. And believe me I get lots of last minute cake orders from my kids. Who else would do this to me??????  LOL

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