I am making a three tier graduation cake on June 4th. The picture the graduate found online is attached.
The graduate I am making it for wants a Chocolate cake layer with pecans, choc. chips and caramel chips in the batter filled with chocolate frosting, strawberry layer filled with strawberry frosting and a lemon cake filled with lemon or vanilla frosting.
I know which cake recipes I am using, but do not know what frosting/Filling recipes I am using. I usually use Hersehy's Perfectly Chocolate frosting for filling, but am not sure if this needs to be refrigerated. Does anyone know?
Also, I want to try something different than buttercream made with shortening, butter and powdered sugar.
Do you all have any other ideas for the fillings I can use that DO NOT need refrigeration? Thank you.
- Grad Cake18.jpg ( 29 KB)
As far as icings, I use bunnywoman's vanilla and chocolate recipes. They do not require refrigeration, bu they do use a combination of shortening, butter and powdered..just like ALL icings have...some may be just butter, others all shortening..the only one I can think of is perhaps boiled frostin..but it to has butter.
Have you tried doing a search in the recipe section? There a many there...but am sure they have the ingredients you don't want.
Thanks so much for the response.
Well, I guess I really do not want the shortening. I made some cupcake bouquets this weekend with Wilton's Buttercream icing and it was greasy as it always is.
I was thinking maybe swiss Meringue buttercream or italian Meringue buttercream. Does that have to be refrigerated? Can that be used with Fondant?
I wish I could use cream cheese icing, but i know I cannot unless I have it refrigerated and this cake will be out at room temp.
Oh, and I love BW's BC too (it is my kids' favorite). Its great under fondant, and not as sweet as the wilton or other buttercreams. I haven't made the hershey's frosting so I'll leave it to someone else to answer whether it needs refrigeration. Have you looked into sleeve fillings for the strawberry and lemon? Those definitely don't need refrigeration.
Good luck and do post pics of your cake when you are done!
I have never seen the sleve fillings. I have decided to go ahead and use SMBC in lemon, strawberry and chocolate for the fillings and then probably use regular buttercream under the fondant.
I will post pictures of my actual cake when I am done with it on June 4th. Thanks again for all of your help.
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