Hello my friends,
I have not been here for a while, and am so glad to come back! I only wish I didn’t have a favor to ask.
I have a potential wholesale client that wants to taste layer cakes for their restaurant. I love classic layer cakes and this is potentially a great account! They want to taste a classic chocolate cake, a non-chocolate cake, as well as a cheesecake. However, one real tricky thing is that they want to keep the cakes refrigerated at all times, and serve directly from the cold case.
In my mind, that immediately eliminates all-butter cakes (too firm when cold), most ganache frostings and all buttercreams because they will be unappealing to bite into, way too firm and in the case of a buttercream , like a stick of butter. Not surprisingly, they have gotten complaints about the buttercream on their current chocolate cake (which I know is a ganache and likely way too firm and possibly separating from the cake when served cold).
My first instinct is to present them with oil or oil/butter cakes with cream cheese based frosting (for the non-chocolate cake) and I have already noted the caked in RHC that are good refrigerator cakes (Banana Refrigerator Cake, Carrot Cake of course!, German Chocolate Cake, Red Velvet, etc.)
However, I am stumped when it comes to a classic chocolate frosting that is good when chilled. If I cannot come up with something, I will just tell them I don’t have something that would work well for this purpose. I thought about a chocolate cream cheese frosting but haven’t made one yet. The frosting doesn’t have to be glassy smooth.
Do any of you fabulous bakers have any thoughts or suggestions?
It may be more of a stretch that I am comfortable with, and that’s OK, in that case I will let them know and they can find another baker/supplier.