Welcome to the Cake Decorators Q&A
Teddy cake -carrot cake??
I’ve got an order for the teddy cake. The customer really wants carrot cake. I know putting cream cheese under fondant isn’t a good idea what else could I use someone mentioned orange buttercream with half white ganache? Also is carrot cake dense enough for the teddy cake
I’ve got an order for the teddy cake. The customer really wants carrot cake. I know putting cream cheese under fondant isn’t a good idea what else could I use someone mentioned orange buttercream with half white ganache? Also is carrot cake dense enough for the teddy cake
Hi lori698
You could try Mrs Jones’ carrot cake recipe here:
Mrs Jones recommends that just the flour should be increased by either 10 or 20% if you want to use the cake for stacking and carving.
I would not recommend using a cream cheese frosting as this must be refrigerated. The food standards agency advise that cream cheese can be left at room temperature for a maximum of 2 hours only in a very cool room. Mrs Jones has recommended lemon buttercream but you can use what ever is your preference.
If you’d like white chocolate orange buttercream you can either use pure orange extract (not essence) which can be purchased in most supermarkets or beat in fine zest of two oranges into the buttercream. Add some melted and cooled white chocolate into the buttercream and combine very well.
See recipe for white chocolate buttercream here:
http://www.cakeflix.com/blog/making-an-egg-free-cake
Scroll down beneath the split cake picture for the recipe. The recipe is for filling and covering a three layer 8″ cake which will not be covered in sugarpaste. This amount could be used to fill the entire teddy cake with a little left over. Please don’t use it as a crumb coat it is not strong enough for that purpose.
You could also use the excellent ready flavoured icing from sugar and crumbs here:
http://www.cakeflix.com/blog/sugar-and-crumbs-icing-sugars
Hope this helps.
Wow amazing answer thank you so much.
You could crumbcoat the teddy with dark ganache just as in the tutorial or you could use white ganche. You could also use a crusting buttercream, however ganache will give you a much stronger structure.
If you need help with ganache ratios and quantities there is a chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
If need more information please post again, and you’re welcome!