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creative buttercream
please i would love to know if the red velvet works for a fondant cake with a buttercream used as the filling and crumb coat. secondly i want to know if brandy used for preserving a cake can be used in the cake recipe and what quantity would you suggest i use for it to last long, would also love to know how long it would stay at room temperature when covered with fondant if brandy is used and if it is not used too. Thanks for your reply in advance.
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1 Reply
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Hi Mary Ogbadoyi
Welcome to the Scoolinary community, and thank you for your question.
The Red Velvet cake is suitable for covering with fondant and using buttercream as a filling. Its firm yet soft texture allows it to hold up well under the weight of the fondant without collapsing.
Using Brandy to Preserve the Cake
Brandy is an excellent option for preserving cakes, as its alcohol content acts as a preservative. You can use brandy to moisten the cake layers, which will help maintain moisture and prolong freshness.
Amount of Brandy to Use:
– Per Layer: It is recommended to use 2 to 3 tablespoons of brandy per cake layer.
– In the Batter: If you want to add brandy directly to the cake batter, you can add approximately 1/4 cup (60 ml) per recipe, although this might slightly alter the texture.
Cake Storage at Room Temperature:
– With Brandy: If the cake is well-soaked with brandy, it can last 5 to 7 days at room temperature without any issues, as long as it is covered with fondant, which helps seal in moisture and protect the cake from the air.
– Without Brandy: Without brandy, the cake’s shelf life at room temperature is shorter, around 2 to 3 days. After this period, the cake may begin to dry out or develop mold.
It’s important to remember that room temperature should be cool and not exceed 25°C (77°F) to prevent the buttercream from melting or the cake from spoiling.
We hope this information is helpful.
Best regards.
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