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Bringing a Chilled Cake to Room Temperature
Posted: 07 July 2008 09:10 PM   [ Ignore ]   [ # 16 ]
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I actually already did the fresh raspberries for the sample 6” tier I made and it was lovely. I pressed a single layer os whole raspberries into the raspberry buttercream which was flavored with the raspberry puree and sauce in TCB.
I agree that chopped berries would be a mess, as would a greater quantity of whole berries.
I may nix the berries to be safe..and to ensure the cake will be as easy to frost as possible…and to keep it level.

I most likely won’t freeze the cake, but will chill it overnight and then transport to the site.

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Posted: 11 July 2008 03:22 PM   [ Ignore ]   [ # 17 ]
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UPDATE (posted in two places) -
Again thank you so much, especially to Hector and Patrinicia for your help and advice.

The wedding is tomorrow and I am filling and frosting tonight. I have confirmed with the venue that it?s fine for me to stack and finish the cake onsite. HOORAY!

I had a big problem baking the layers last night, but luckily I had done as much organization and prep work as possible so recovery wasn?t that difficult. It just had me up till 1am!

Luckily the second ones came out beautifully.

I am filling and crumb coating next, and I think chilling the frosted layers overnight.

All of you stacked cake veterans ? do you transport plain tiers to the site and do all piping onsite once the cake is stacked? [Hector, I think form your Hawaii Way pictures, you took tiers with piped borders in boxes?] Do you do any design work or piping before transport? I was concerned about the mousseline buttercream remaining the proper texture to pipe onsite and the also holding up for the 5 hours in between set up and cake cutting. (To clarify, I am not concerned about the tiers themselves, they will be well-chilled, only whatever I am piping on while setting up the cake onsite.)

I am arriving at the site between 1:30-2:30pm
Guests arrive 3:30pm for ceremony
Cake displayed thoroughout
Cake cutting at 7 or 8pm…I cannot find the exact time.

I can bring whatever I need and they will give me a space to work.

What do you guys think?

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Posted: 11 July 2008 03:50 PM   [ Ignore ]   [ # 18 ]
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StartfromScratch - 11 July 2008 06:22 PM

UPDATE

All of you stacked cake veterans ? do you transport plain tiers to the site and do all piping onsite once the cake is stacked? [Hector, I think form your Hawaii Way pictures, you took tiers with piped borders in boxes?] Do you do any design work or piping before transport? I was concerned about the mousseline buttercream remaining the proper texture to pipe onsite and the also holding up for the 5 hours in between set up and cake cutting. (To clarify, I am not concerned about the tiers themselves, they will be well-chilled, only whatever I am piping on while setting up the cake onsite.)

I’ve done both - depends really on what kind of supports your cakes are sitting on.  I use cardboard rounds that are the same diameter as the cake, so borders on the bottom of the tier have nothing to rest on.  Also, piped borders on top of the tiers can get in your way when you place the next tier on top, and can also get in the way if you try to pipe around the base of that next tier. 

If you are using plastic separator plates, the bottom piping would be somewhat protected, but I’d still advise against pre-piping on top of the tiers (so easy to bump into it). 

For me (and I’m just a hobby baker), I prefer to pipe on sight if I’m also stacking the cake on site.  If the cake is delivered assembled, I will pipe before hand.

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Posted: 11 July 2008 06:10 PM   [ Ignore ]   [ # 19 ]
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Thanks Patrinicia. That was my worry about pre-piping - so easy to mess it up later. I think since my piping will be simple I will just do it all onsite.

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Posted: 11 July 2008 07:05 PM   [ Ignore ]   [ # 20 ]
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Rachel, I’m holding my breath for you tomorrow.  Remember, we are all behind you!  I’m of no help except sending you good wishes and loads of moral support.  Good luck!

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Posted: 11 July 2008 11:57 PM   [ Ignore ]   [ # 21 ]
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I’m sure everything will work out very well Rachel - I’ll be thinking of you.  Can’t wait to hear how it goes!

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Posted: 13 July 2008 09:23 PM   [ Ignore ]   [ # 22 ]
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AnnieMacD and Patrincia~ A special thanks to you for your good wishes!
I posted the update here to the original thread.
Now I need to do the rest of my dishes. Since I remade a couple things there were LOTS of extra dishes.

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Posted: 14 July 2008 12:44 PM   [ Ignore ]   [ # 23 ]
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Rachel, What a super job and I can just imagine how yummy the cake was. Were you very nervous watching them cut the cake?  It must have been great to get all the feedback.  Are you willing to take us all on the journey to your own wedding cake too?  I hope so.
Annie

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Posted: 14 July 2009 05:20 PM   [ Ignore ]   [ # 24 ]
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Oh boy- this goes out to Patrinicia, who earlier on this thread advised that a cake frosted with the mousseline buttercream would be fine at room temperature for 2 days…..it’s pretty hot in SF today.

Last night I made an exact repeat (only without fresh raspberries in the filling) of the wedding cake I made last year for the couple’s first anniversary. (6” layer cake, torted, so pretty tall!) This would be my lemon poppyseed variation on Rose’s yellow butter cake frosted with a lemon mousseline (limoncello for the liqueuer, and lemon curd added). The cake was chilled overnight before delivery.

Long story short, the fridge it was supposed to be placed in didn’t work out, and it is sitting on a countertop (out of direct sun).

But it is 86 degrees in downtown SF (for those who don’t live here, downtown SF is usually the coolest spot in the Bay Area - that means the inland areas are in the high 90s or higher- and where I live, somewhere in between will have record high temps today). And that is HOT for SF. And they won’t be home until late afternoon, and won’t won’t to eat the cake until evening. I am getting little worried about it sliding apart and being gross.

AAAH! why I am so worried? I executed the mousseline perfectly! Well, there is a lot of filling. Please tell me I am freaking out for no reason.

(I wish I had frozen it now.)

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Posted: 14 July 2009 05:55 PM   [ Ignore ]   [ # 25 ]
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Hi Rachel… not much you can do about the weather, or the fact that a fridge wasn’t available, but Hector has talked about the high temps in Hawaii, and the fact that Mousseline holds up fine there.  I doubt freezing the cake would have offered you any additional insurance - I’m sure everything will be fine though - once your cake is delivered, you’re really not responsible for it any longer.  Happy 1st Anniversary to the happy couple!

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Posted: 14 July 2009 06:10 PM   [ Ignore ]   [ # 26 ]
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Thanks Patrinicia. DEEP BREATHS!

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Posted: 15 July 2009 06:20 PM   [ Ignore ]   [ # 27 ]
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StartfromScratch - 14 July 2009 09:10 PM

Thanks Patrinicia. DEEP BREATHS!

Have you heard anything yet?

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Posted: 15 July 2009 06:34 PM   [ Ignore ]   [ # 28 ]
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Oh YES I did. And, as always everything turned out fine! Thank you Patrinicia, as always, for being the voice of calm and reason.

From the happy couple:
“The cake was delicious.  Not quite the exact one from the wedding, but delicious nonetheless.  We ate one third of it and realized we had to STOP.  It’s so much larger than I imagined a 6” cake, probably because of all the tasty layers.  So, I brought a large chunk of it to work to share.  EVERYONE is raving about it.  EVERYONE.  The buttercream is super light and creamy, it’s the best part almost.  I know we could have kept it in the frige and taken it with us [they are going away this weekend], but I felt the urge to show off your stuff—I thought it might generate interest in your new business venture.  I hope you don’t mind.”

MIND??!! I am thrilled!! smilesmile:)

As a reminder this mousseline everyone was raving about was Rose’s with 3 oz. of good limoncello and about 1/2 cup of lemon curd folded in.  There was some leftover at home and you would not believe how good it was - like the best lemon cheesecake you have ever had but airy and smooth as silk.
I eyeballed the filling, using about 2/3 cup of fres raspberry puree mixed with some mousseline (I did take notes).

Well, I guess everyone on here knows how amazing the mousseline is - I just am fairly new to the thrill of it still! I cannot wait to try it with cassis.

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Posted: 15 July 2009 07:02 PM   [ Ignore ]   [ # 29 ]
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Hooray - congratulations!!  Your lemon curd/limoncello mousseline sounds divine!

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