Welcome to the Cake Decorators Q&A

hi al me again ive been asked to to the following wedding cake

” i would like to request a quote for a very simple wedding cake. the flavours of sponges: bottom-mango and passion fruit with buttercream. 3rd- plain and buttercream. 2nd-chocolate and top-fruit. and then on top of the cake our initials which we’ll provide. the design is as follows”

mango and passion fruit sponge i cant find on google ?

an could i do the fruit on top wouldnt it be to heavy ? x Thanks again for your help xx

I do a flavour similar to this regularly – I use my vanilla sponge recipe and just omit the vanilla and use a mango flavoring oil by Lorann oils and freeze dried mango powder. I make the buttercream using the same flavourings then spread a thin layer of sieved mango and passionfruit coulis from sainsburys (usually where the jams are) on to each layer of sponge before adding the buttercream then coat the cake in white chocolate ganache. It’s my husband’s favourite flavour and gets requested quite often when I take it as a sample flavour to wedding fairs. Tastes a bit like a solero ice lolly! The cake decorating company have a fab selection of flavouring oils which are really strong – you only need a tiny bit.

Fruit cake is fine on top as long as it’s dowelled properly in the tier below. If I have a request for a fruit top tier I usually stack that part at the venue just to be on the safe side.

Yvonne x

Hi Angie

So it’s 4 tiers, the smallest is fruit and will be fine as a top tier. Dowel all the cakes as shown in the tutorials by Paul. How does the customer want the mango and passionfruit included? is it to be the flavour of the cake it’s self or is it the buttercream? The problem with adding fresh fruits to cake is the shelf life which becomes much shorter. It should really be made the day before it is needed for serving. My suggestion would be to either use freeze dried flavours for the sponge itself or make the buttercream in the flavours. I’ve made mango mouse filling in the past with fresh manago or tinned (not as nice). This requires cooking the mango in syrup and then adding it to a custard type filling. It’s time consuming but tastes lovely. Have a look at flavours which will make life easier:
http://www.cake-stuff.com/edibles-c1/icing-flavouring-c26
If this doesn’t help come back and we can try and make it another way. x

I forgot about the coulis from Sainsbury’s supermarket and also the flavours from Foodie Flavours which are excellent. Thanks for your input Yvonne, it giives Angie some choices. x

I haven’t used those ones yet, are they any good MIWL? I saw that the cake decorating company are stocking them now. I usually stick to Lorann, occasionally Beau and I’ve used the Shepcote ones too that Windsor stock (although always Neilson Massey for my vanilla and lemon extracts!)

They’re brilliant! I’ve been using them since they first started exhibiting at Cake International. The guy who started the company is so receptive to other ideas. My hubby and I have been talking to him about other products. He’s takes idea on board and always tries to bring them to fruition.
Before then I used Lorann oils but they didn’t quite do it for me. Neilson Massey is excellent. Haven’t used the Shepcote. I use Neilson Massey lemon together with my own vanilla extract for a really aroma filled flavour.
I also tend to make other flavours. My hubby is a retired chemist so his scientific background helps with some fun filled experimenting. We make small amounts because I’m Mrs Scrooge when it comes to wasting ingredients. If you search in the blog section flavoured sugars and baking extracts you’ll see some of our experiments.
Your cake sounds really lovely. I use the coulis in ganache or buttercream and over icecream. I also make curd from them.

oh wow what great help you’ve both been thank you so much your cake sounds amazing yvonne, so im i thinking right that i could flavor the cake with say mango an then the buttercream with the passionfruit is that right ? x

oh wow what great help you’ve both been thank you so much your cake sounds amazing yvonne, so im i thinking right that i could flavor the cake with say mango an then the buttercream with the passionfruit is that right ? x

flavor with the foodie flavors i mean x

Yes, you can do that Angie. I use the Foodie flavours all the time and can’t believe that I forgot to mention them in the first place. Follow the instructions on the box, It tells you how many drops of the flavours to use per weight of batter. Each flavour has a different strength. When I first started to use them I experimented with the drops until I found the strength I liked. Make a little cake for yourself as a trial, that’s what I did. x

awesome thank you that makes life alot easier x

For an extra punch of flavour use the coulis as suggested by Yvonne. They’re not expensive, have a look here:
http://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-mango—passionfruit-coulis–taste-the-difference-250g

Brush the coulis over the cake layers before buttercream filling or even add to the buttercream if you want.

Sorry, I only just saw all these replies! I’m sure I used to get email alerts for responses….! I’ll give them a whirl MIWL next time I run out. Angie, I hope your cake went well xx

Hi Yvonne

If you want the email alerts you have to click on notification followup which is just below the submit box.
I’m sure you’ll enjoy experimenting with the flavours! xx

Thanks MIWL, finally figured it out 🙂

Well done! thanks for your tips earlier it was so kind of you to share your experiences. xx 🙂

You two ladys are AMAZING thank you so so much for all your help an advice xxx