Dear Cakehead: The Case of the Carrot Cake Conundrum
This photo of the perfect piece of carrot wedding cake comes from Ethicalweddings.com
We're introducing something new to Cakehead. Everyone's been doing it since the dawn of man. But it wasn't until we received a desperate plea in the form of a facebook message that we decided to enter into the advice-giving cakescape (a cakescape is like a landscape but in a world made of cake).
Starting out, the "Ask Cakehead" advice column is intended as a place to turn to with all your cake-making emergencies. But we're also hoping to offer food-based solutions to any other problems -- whether it be a broken heart, a P.R. nightmare, a nosedive demise of a political career, or a workplace drama that seems solutionless. Bring us your problem and we'll show you the solution is a piece of cake, literally. We'll tell you what cake you need to bake to end your troubles so you can have your cake and eat it too.
And now, our premiere letter:
Dear Cakehead,
After seeing that you're interested in all things having to do with cake, I thought you might have some ideas for my current cake conundrum.
I'm supposed to be making a carrot cake for the wedding of two friends in a couple of weeks. Although I never make carrot cake, since chocolate is my default mode, I found a recipe I like. My main concern, really, has been decorating with cream cheese frosting. When I did a test run yesterday it was kind of runny.
Do you have any tried and true carrot cake decorating methods? I've thought about doing cream cheese frosting between the layers and butter cream frosting on the outside. Or maybe pressing shredded coconut into the frosting on the sides. But I haven't hit on any solutions that grab me yet. Any advice?
Thanks,
Lucy
Dear Lucy,
We are very impressed with your ambition and you've earned your experimental kitchen street cred with your willingness to tackle a new recipe and decorating method just two weeks before the wedding. Sticking to the tried and true is so Home Ec circa 1952. That said, let's try to help you make a cake that is not only delicious, but has a firm, creamy frosting
My first question is how big is the cake you're making. Are we talking three-layers with multi-tiers and waterfalls? Unless you're hiring an architect and engineer, we recommend that you keep it simple. How about covering a whole table with tube cakes - lots of quantity but not much height? Then you don't have to worry so much about the frosting as an adhesive agent.
As for the frosting, let's troubleshoot. Was the cake really cool when you started the frosting process? Any warmth is gonna melt your icing. But I'm sure you've already thought of that.
Also, make sure you're using enough confectioners sugar in the frosting. That will help that creamy cheese to keep its form, making for a less runny frosting. You could also try making the frosting, then briefly chilling it before beginning to coat the cake. The butter cream frosting may have the same problems as the cream cheese version if you don't get the butter-to-sugar ratio just right.
When it comes to carrot cake and cream cheese frosting, my problem is always an aesthetic one. How do you keep the cake crumbs from getting all mixed up into the white cream? The solution is doing two layers of frosting. The first is the primer and with this layer, allow those crumbs to get mixed in. The second coating is the one they'll see, so make it pretty!
Such tricky stuff -- but very ambitious and I support you all the way!
Let me know what you work out with the cake/frosting combination. And I want to hear how your own wedding planning is coming along.
xo,
Cakehead
P.S. There are enough raisin-haters out there so for a large occasion like a wedding it is considered proper etiquette to make the carrot cake without them.
Hi Cakehead,
Because I was concerned about stacking (and transporting stacked cakes), I have been planning to do a couple of individual cakes instead of tiers.
Thanks for your other suggestions. I didn't let the cake cool completely and I hadn't really considered the effect that would have on the frosting.
I was also a little sloppy making the frosting. It seemed too stiff right up to the end when I added the vanilla and optional lemon juice. Then it seemed too wet, and I thought about adding more sugar, but didn't. Those two considerations give me hope though! When I do the real thing, I'll budget enough time for the cakes to cool -- I'm actually planning to make the cake the night before; hopefully that's not sacrilegious. I'll also check out some other cream cheese frosting recipes to see how much confectioner's sugar they call for and I won't be shy about adding extra if need be.
Maybe if I'm feeling really ambitious I'll try the 'crumb coat' the night before and see if I can minimize the number of crumbs that make it into the frosting that way.
Thanks again for your cake advice,
Lucy
