So when it comes to cakes - same deal. I never know how much I'll need by way of icing. I've started to try and keep notes, so I don't forget stuff.
I thought I'd share, by way of being helpful. To future me. Who will forget by the next time I need to do a large cake...:-)
For this Elephant Cake (for a baby shower) - I have 3 tiers. 12", 8" and 4" (two cakes per layer, so one filling layer per size). The Mommy-to-be has a favourite dessert...strawberry shortcake. So this cake is a nod to that!
I rimmed the cakes with a stiff buttercream, filled the center with whipped cream, and fresh strawberries. (This cake MUST be refrigerated, and must be made as "last minute" as possible. I made this 24 hours before it was served. I would say, 2 days at the max, or else you'd have to stabilize your cream with gelatin, and that would likely only get you another day or so)
|I whipped up 2 of these, adding vanilla and icing sugar to sweeten. I had some left over after filling all three layers|
|I went back, after stacking the cakes, and filled in (with the "rimming" buttercream), all the areas where strawberries and/or whipping cream were showing through. I don't want any leaks.|
To fill (rim only, all three layers) - 1 recipe of buttercream
To crumb coat - 2 recipes of buttercream
Bottom layer - 1.5 recipes of buttercream.
Middle - 1.5 recipes of buttercream
Top - 1/2 recipe of fondant
|Cute Mommy and Baby bums!|