It tastes light and fluffy and whipped-creamy and is much less sugary than buttercream. It leaves a light airy texture vs. the creamy/thick texture of buttercream. The benefit to using Pastry Pride/Rich's Bettercreme/Frostin' Pride, IS the taste/texture!
There is a bakery in town about 20 miles from my home. It is called Grove Pastry Shop. 30 years ago somebody brought one of their signature cakes into the hospital where I worked. It was one of the the most amazing taste experiences I'd ever had. For the next 20 years, everybody DEMANDED that the only cakes brought for parties had to be THAT cake from THAT bakery.
That particular cake is STILL voted as one of the top cakes in San Diego nearly every year. Here's the description from their website:
"Our famous Whip Cream Cake – continues to bring generation after generation back to our cozy and friendly bakery. This wonderful Scandinavian tradition is made up of three layers of spongecake filled with; Bavarian Cream, Vanilla Custard, Gourmet Raspberry and a layer of whipped cream."
Many people who have decorated cakes for 20-30 years have used Pastry Pride a LOT. Some decorators have used it almost exclusively. You are more limited with the type of decorations, but until the "fondant" craze, nobody cared because it tastes so darn good! It is possible to do scroll work, roses, flowers, etc., but you have to work fast. Fondant decorations do NOT go well with PP! They will melt into the whipped cream, bleed, and look awful. If you can do buttercream, you can do PP.
Here's a couple of photos from CakeCentral.com:
The cake you showed had a description: "6" 8" 10" rounds all frosted in Pastry Pride. Stripes are Wiltons sugar sheets, stars and guitar are gumpaste. chocolate candies and gumballs were also used."
The baker probably put the decorations on at the last possible moment, then slapped that sucker in the fridge.
Gumpaste decos (vs. fondant) may hold up better, but I have personal experience with red fondant on Pastry Pride and it was UGLY! The colors bled, the fondant got kinda sticky and looked like red snot. Ewwwww.....
On the Rock Star Cake, the Pastry Pride was colored to be violet and light blue. That's probably as dark as you are going to be able to get most Pastry Pride. It doesn't take coloring as well as buttercream, and you're probably not going to get anything but pastels.
I've never touched a Wilton Sugar Sheet. Have no idea how it would work with Pastry Pride.
If that cake had white Pastry Pride, I'm sure that all the gumballs and other decorations would start "color bleed" into the white pretty quickly.
There are other bakers on this forum that have used Pastry Pride a LOT. Sugar Pie is one of them. She's a master at Pastry Pride. Perhaps you could start a separate thread to talk about Pastry Pride and ask other experienced decorators to chime in.
Defrost the container of liquid overnight in the refrigerator.
Whip for about 8-10 minutes on medium speed using wisk attachment, until it holds stiff peaks. (No need to "overwhip".)
You're ready to go.
Once you've made it two or three times, you'll have a real good idea of how it works on your cakes.
Have to say I really like the chocolate Rich's Bettercreme!! It's the only flavor I can buy of that brand but I keep it in my freezer all the time now with several cartons of PP too! I love working with it but haven't done any piping with either the Rich's or PP, so I'll try it the next time I whip some up!!
Lovely, lovely cake...... I'm glad EJL2013 bumped this thread up with their comment!!
There are several more Rose cakes in the "Cakes" album on my shutterfly account:
(click on Pictures and Videos, then choose the album named "Cakes". The album thumbnails are on 3 different pages, or you can view as a slideshow.
I love it it is so versatile, can be used in fillings to make great tasting filling .
It has only 2gr of sugar per serving and half the fat of butter cream. ( this is only on the Pastry Pride not the Frosting pride or other products which or much higher) My diabetic children can eat it. And my family who or lactose intolerant can have it as well. It won't cause carpel tunnel syndrome like dec with butter cream can cause.
I have never found a person who hates it! Everyone loves the taste! I get lots complements on the taste of my cakes. And I hardly ever see anyone scrape off the frosting and not eat Like you do with butter cream and fondant . Fondant is wonderful and very creative. But taste is awful!
The problems with pastry pride is you can not over whip it our it gets to airy an bubbly and won't spread very well and won't look smooth. if its sets at warm room temp to long it will do the same and trying to decorate with it it wont look as nice. SO you need to be just between a soft meringue and a stiff one. and the moment it just loses that real glossy look. I beat it slow on about 4 to 6 on my Kitchen aid. I also alternate bowels back an forth from the fridge, and keep plastic wrap on the bowel. And if it does start to get to airy you can stir or mix some more liquid pastry pride into it to soften it backup. I don't let the decorating tubes set out when I am not using them.
It is real hard to get deep dark colors with it, and red will fade real fast to pink when exposed to direct light or sun even in the car. I will use other kinds of decor candy's, fondant , or Wilton spray of air spray for real dark colors.
My biggest problem right now is getting it. I used to live ion the west coast and not hard to find out there, I used to buy it at cash and carry ( only on the west coast) and some decorating supply stores had it.
I moved to Iowa 3 years ago and I have had the hardest time trying to get it. last time my daughter came to vist she brought me some. But I still can't find it out here. The only thing I can find here an do use when i need to is AT Sams club I can buy something kind of like it all ready whipped up in a 5 gallon bucket from the bakery. But I still prefer to use Pastry pride I like the taste and I can do more with it. and there is no liquid to soften it if it gets to airy and i can't whip it to my preferences . If any body can give me any idea were I can get it in eastern Iowa or western Ill I would be very grateful! or even A number for the company!
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