Published at Friday, September 20th, 2019 - 05:53:25 AM. Cake. By Manon Couturier.
Once you know your menu and how many guests are attending, if it is not just a dessert reception, you will want to have a cake that compliments your meal rather than acting against its in taste. Nothing can ruin a great reception quicker than having a strange taste from the dessert after a fabulous meal. You want your guests to leave thinking that not only did they get the best meal, (but where did you find that great cake maker?) (also known as a baker), as well. Also, you don’t want to add all that sugar to your system in one day for another reason, your hips. You’ll still want to be able to get into your dress or suit after all of those tastings.
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.
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