Published at Saturday, September 28th, 2019 - 19:11:45 PM. Cake. By Maslin Lereau.
As a cake decorator who sells their cakes or a home baker who prepares desserts for friends and family, it is important to know all of the facts about fillings, which ones need to be refrigerated and which can be left out at room temperature. Your reputation can depend on it, and you certainly do not want to make anyone sick. We know that butter cream frosting does not hold up well in the heat. Think about a fondant covered cake with a filling. Do you think it’s safe to be out in the heat? Maybe not. Chocolate ganache filling melts if left in the heat for a period of time. Did you know that? It’s deceiving. It sets firmly so you can use it as a filling in sculpted cakes and are able to shape it into truffles that are delicious to eat but when a ganache filled cake sits out in the heat, the ganache gets soft and starts to disintegrate which, if it is a stacked cake, could come tumbling down.
Now, the trend tends to be for a deeper cakes, and we are back to stacked in the traditional straight stair-step up. The only break from tradition is the deepness and the dimensions of the layers are a little bigger to accommodate more guests. Nowadays, the cake no longer has to be the traditional round layered cake, but can be a veritable extravaganza of shapes and sizes, but are usually still stacked one on top of the other. The wedding cake as we know is the center of the wedding reception, much like the Bride has evolved to be the center of the entire event. It is said that the dress and the cake should be chosen with equal care. In the beginning of the dessert for the wedding it was called Bride ’something’, whether it was pie, cake, or non edibles like the bridesmaids, and bridegroom, all to denote the day of marriage was to be centered on the bride. It was and is her day.
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