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asked April 27th 2013

Fresh cream filling in a novelty cake

Hi

Im new to making novelty cakes and I’ve recently been asked to make a Mickey Mouse club house cake for a birthday. They have asked for fresh cream rather than butter cream as the filling. I’m not sure how well this would work especially as the cake will be covered with sugar paste and it will be 2-3 tiers.

Has anyone used fresh cream in novelty cakes before? Is it easily done?

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Hi

Im new to making novelty cakes and I’ve recently been asked to make a Mickey Mouse club house cake for a birthday. They have asked for fresh cream rather than butter cream as the filling. I’m not sure how well this would work especially as the cake will be covered with sugar paste and it will be 2-3 tiers.

Has anyone used fresh cream in novelty cakes before? Is it easily done?

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Hi ninahashim

Fresh cream is dairy and needs to be kept refridgerated, it will be good just for a few hours outside of a cool environment. It’s not practical to use it if you’re covering the cake in fondant because iced cakes can’t be placed in the fridge. The moisture from the cream and the fridge would make the fondant wet and sticky spoiling the decorations. How about white chocolate buttercream with vanilla extract? It tastes like ice cream, is good unrefrigerated and has a much longer shelf life.

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But even stuffing of ganache has fresh crean in it how can it stay fine outside then?
And won’t white chocolate buttercream will become very crusty? Or can you tell your proportions of butter,sugar and white chocolate…mine is 110gms, 250gms, 150gms succesively.

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hi Baker06 I believe its to do with the science of how it is made . Found this @baking911 Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called “water activity control.” Some recipes call for added butter, which is fat, and corn syrup, which is sugar. As one reduces sugar or fat, then the water activity properties are reduced. In general, to reduce sugar and keep water activity control, fat has to be increased.

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Thank you I’ll try the white chocolate buttercream. Please could you tell me the proportions you use.

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I use the following for one batch enough to fill an 8 inch cake, you can double the recipe up:
Use either ganache or normal butter cream for crumb coating. This icing is not suitable to lay fondant on, it’s too soft. Ideal for cupcakes and fillings.
100g white chocolate
140g butter
70g icing sugar

First melt the chocolate and cool. It must remain liquid.
Cream butter and icing sugar until white
Add melted chocolate and flavour of choice. Beat until fluffy.

Hope you enjoy it.

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