By Adèle Favreau. Cake. Published at Friday, September 27th, 2019 - 15:56:40 PM.
The alternative is to try and get to know your Cake Baker in advance. Initiate a rapport with them and if they have a blog or participate in social networking or writing articles (such as this one) then read what they are writing and get to know what drives them and whether their goals and personalities align with yours. You need to feel that they take pride in their work and that they will treat your cake with the importance and attention that it deserves and that they want to make your dreams a reality and not treat it as just another cake that they need to make in order to pay their bills.
Non-Refrigerated Fillings, Any of the sleeves of fillings bought at your local cake decorating store should be fine at room temperature. So are the jellies, preservatives and ganache. Whenever using the fillings in the sleeves, remember the dam of frosting around the edge of the cake. You don’t want it oozing out once the cake settles. Trust me on this one. That is why it’s best to use the following technique for fillings. Make sure that you have a thick dam of frosting going around the edge of the cake. Add no higher than a 1/4” high layer of filling. For example, whenever I use lemon filling, I split the cake layer in half, add the dam of frosting, spread the lemon filling and then put the two layers together.
Marine Wild Life Cakes – Incorporate enchanting sea creatures, such as anemones, turtles, tropical fish, sea lions, jellyfish, sea stars, dolphins, whales, or sea horses. We did a wedding in Monterey a few years ago, and the reception was at the Monterey Plaza Hotel – which is right next door to the Monterey Bay Aquarium. The entire wedding party visited the aquarium the day before the wedding, experienced a private tour and had a wonderful time. The aquarium was the perfect inspiration for the theme of the cake. The cake designer subtly incorporated some of the sea creatures from the aquarium into the dessert. The topper was a large pearly clam with jewels and pearls pouring out of it, cascading down the side of the cake. (not real pearls, but fondant balls covered with pearl dust!)
Refrigerated Fillings, If your event is held indoors whether it is a big hall or someone’s home, feel free to use a filling that has to be refrigerated. Cream cheese, custards, pastry cream, whipped cream, puddings, and any mousse type fillings that include fresh fruit are perfect for these venues. Cakes can remain refrigerated until right before serving. Let people know when they request these fillings that there needs to be space in the refrigerator to store the cake until serving. A lot of people fill the refrigerators with everything else and then have to scramble to find room for the cake. It cannot sit out for a long period of time or there will be a disaster. Speaking of disaster, please do not mix up a batch of the pudding mix as it is instructed on the box and use that as a filling for your cakes. Unless it’s made like a mousse, it will not hold up to the weight of the cake on top and will ooze out and make a mess.
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