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asked April 30th 2015

Fresh cream with sugarpaste?

Hi, can I use fresh cream as a filling inside a cake that has a sugarpaste cover? If so what would I crumb coat with? Client doesn’t want buttercream or ganache or marzipan

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Hi, can I use fresh cream as a filling inside a cake that has a sugarpaste cover? If so what would I crumb coat with? Client doesn’t want buttercream or ganache or marzipan

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Hello mummybroccoli

Providing the cake is to be consumed within an hour or so of baking, fresh cream can be used as a filling on cake which is to be covered with sugarpaste. It’s not a good idea to crumbcoat with fresh cream because it contains far too much water which would dissolve the sugarpaste into a gloopy mess within a very short time. The cake can be covered with a thinner layer of sugarpaste to act as the crumbcoat. Fresh cream is highly perishable so you will not be able to leave the cake unrefrigerated for any longer than an hour in a cool environment. You can refrigerate a sugarpaste iced cake if you use double box and seal it firmly all around so the lest moisture from the fridge comes into contact with the cake. The cake should be brought to room temperature gradually still in it’s box. Sudden contact with room temperature will make the sugarpaste sweat and become gloopy.
You have options though. You could fill and crumbcoat the cake with fresh cream or cool whip and keep it refrigerated in it’s cake box. Again sugarpaste for covering is not a good idea because of the mositure in the cream. It’s advisable to keep the cake a cold as possible so it will retain freshness while being transported. Even better if you can find a heavy duty cake box or double line a normal cake box.

Fresh cream or whipping cream can be stabilsed by adding meringue powder at the stage of whipping. To learn more, google ‘how to stablise fresh cream for cake decorating’, there’s a mountain of information online.
For more information on cool whip google ‘what is cool whip’. This product is made using artificial cream and can be made at home or purchased in most large supermarkets. I have seen in in the fresh cream section. All the information can be found online.
I realise that you are not looking for fresh cream alternatives however if you want something that doesn’t require refrigeration you could try the product in this thread:

O/t for Madeitwithlove

When using fresh cream you would need to make your client aware that fresh cream requires refrigeration so when the cake is out of your care and control it is stored in a safe and correct way.

If all above suggestions fail, the client could have a naked cake. All you’ll need to do is fill it with fresh cream, embellish the cake with either some piped decorations or fresh fruit. Transport in a safe way to ensure freshness. Fresh cream cakes with piped decorations look extremely attractive especially if further embellished with a little edible sparkle and colourful dragees. Other embellisments you could use are edible flowers which have been grown organicially and have never been chemically treated or sprayed. Flowers and plants found in garden centres or supermarkets are not suitable unless they are chemical/spray free. Edible flowers can be purchased from specialist growers and can be found online. However if you have a stock of untreated edible flowers in your own garden these can be used. Longer stemmed flowers should be placed in posy so any sap which ouzes out can be kept contained.
Hope some of these suggestions help. If you need any more information, post again.

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