Fabric Layer Cake

January 28, 2007 by  
Filed under Die Cutting Machines and Supplies

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I'm making my first wedding cake, and I need some help!!!!?

My sister asked me to make her wedding cake and the grooms cake, and I have too many ideas, I can't narrow down my plans! Plus, she has to be difficult and be allergic to nuts, and her fiance hates chocolate, the nerve!!! Lol. Anyway, I am making a simple white wedding cake, with buttercream icing. What I want to know is, am I supposed to use the buttercream icing in the layers of the individual tiers? I really want to do some kind of fruity, light filling in between the layers, but I can't find any recipes. Also, is it ok to use real fabric ribbon on a wedding cake?? Somebody help me!!!
Sorry, I forgot to mention that I'm making a 4 or 5 tiered wedding cake, to serve about 150 people. I am also making the groom's cake, but I think I might just cheat and order that cake from the grocery store to save time.

Coconut Cream Filling
Yield: 12 Servings

1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring

Combine sugar, cornstarch and salt in a medium saucepan. Stir in
milk and egg yolks. Place over medium heat and cook for 5 minutes,
or until thickened and bubbly, stirring constantly. Remove from heat
and stir in coconut, cream cheese, vanilla extract and coconut
flavoring. Cool completely.

LEMON CREAM
CHEESE FILLING

1 angel food cake (round or square)
1 package instant lemon pudding
8 oz. softened cream cheese
l cup cold milk
whipped cream

. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream.
Serve chilled.

White Fudge Frosting
1/2 cup butter
1 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Melt butter in saucepan. Add granulated sugar and milk. Stir until blended. Add vanilla extract, stirring occasionally. Bring to a boil; let cool. Add confectioners’ sugar gradually until of spreading consistency.

Covers 2 layers.

PINEAPPLE FILLING:

3/4 c. sugar
3 tbsp. corn starch
Lg. can crushed pineapple with juice

Filling: Put all ingredients in pot, bring to a boil, boil 1 minute. Let cool, put on cake.

COCONUT-PINEAPPLE CAKE FILLING

1 c. sugar
1 tbsp. flour
1/2 c. pineapple juice
Juice and rind of 1 lemon
1 egg yolk, beaten
1 coconut, grated fresh or moist shredded
1/2 c. crushed pineapple
1 tbsp. butter

Mix sugar with flour; add pineapple juice, lemon juice and juice and cook until thick. Stir in beaten egg yolk and cook another minute. Remove from heat; add coconut, pineapple and butter. Cool. Use as filling for white cake, 1 egg cake or spice cake. Frost cake with boiled frosting and top with toasted coconut.

BANANA FILLING:

May be used to ice cake but is not real sweet. 4 tbsp. flour 3/4 c. cold water 2 sm. mashed bananas 1 egg, well beaten 2 tbsp. butter 1 tsp. vanilla 1/2 c. chopped nuts
Combine and cook until thick sugar, flour, water, egg, butter and vanilla. Then add 2 bananas and chopped nuts.

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