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Author
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Topic: Icing a Sponge
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Josh_1989
Member Posts: 3
From:
Registered: Oct 2008
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posted November 24, 2008 07:13 AM
   
Greetings all,I am supplying an iced sponge slab (64 x 32m) for a function, and have to work out how to ice it. The sponge itself I have ordered from a bakery. Normally I would use an imitation cream product such as Whip 'n' Ice to finish it, but I am toying with using a ganache or egg white/icing sugar fondant. How would a ganache or fondant work with a commercial bakery sponge? Cheers Josh IP: Logged |
Leo
Member Posts: 1370
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted November 24, 2008 07:09 PM
Hello Josh! Praise God! There are many many ways to top your sponge...and all of what you mentioned will work...It's all Good! the question I ask is "What do you want your sponge to be?"  Is the cake to served as a tasty dessert, for looks in a competition, or for a special event Thanksgiving perhaps? Its up to you...what do you want it to look like? the Ganache and Fondant look and taste different than a whipped icing topping...Anyways thats my 2 cents...Ganache Chocolate, yum. ------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
Josh_1989
Member Posts: 3
From:
Registered: Oct 2008
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posted November 24, 2008 08:36 PM
Hi Leo,Thanks for your interest. The cake is for an end of year concert with a college I am involved with. The concert is a Theatre Cafe style thing, and we will serve the cake at the end. I am planning to write on the cake, and could do it with any of these toppings. With the whipped icing, I would use a piping bag with differently coloured icing. If I use ganache, I would make some white icing and pipe it (again). For a fondant, I could simply write with a squeeze bottle of chocolate syrup -normally I would etch the syrup with a toothpick to create a spiders web pattern. Thanks again & God Bless Josh IP: Logged |
Ira
Member Posts: 1033
From:Portland, Oregon
Registered: Jun 99
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posted November 24, 2008 09:23 PM
Hi Josh! Good question. Most people don't like the taste of fondant, but it looks very nice. Ganache, buttercream, and whipped topping are all very nice and taste great too.As for whipped topping, we use real whipping cream (often flavored), again because it tastes better. A word of caution with that is that you should top a cake with a whipped cream topping as close to the event as possible rather than the day before, as it can go flat. You also need to be careful to keep it cool, which generally isn't too difficult during wintertime. IP: Logged |
Leo
Member Posts: 1370
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted November 29, 2008 09:44 AM
Sounds like all you have to do is make a decision! Lfe being all about choices it is nice in this industry that the choices we make...Taste good! and that the "message" it gives is that the creativity God gave us to share "Tastes good"
Rock and Roll Josh!
Jesus is the Rock and we ROLL!------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
Josh_1989
Member Posts: 3
From:
Registered: Oct 2008
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posted November 30, 2008 09:18 AM
Hi Leo,I ended up doing a ganache... it worked very well and went down a treat! I wrote on top of the cake with a squeeze bottle of cream, which worked perfectly and set itself into the ganache. God's Blessings Josh IP: Logged |
Leo
Member Posts: 1370
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted November 30, 2008 07:52 PM
Thank you Lord for the delicious industry we are in!------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
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