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Asked by:

Photo by Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA
Living In: Upland, California, USA
Lindsey is asking: (4 answers)
Ok so I will be "catering" my Dads small wedding ceremony next weekend (16 people). They are going with a "Hawaiian Theme", naturally I thought to make the Hawaiian Wedding cake from this site which has always been a big hit wherever I bring it. BUT the presentation of the Original recipe is not very pretty or at least not suited for a wedding cake so I went ahead and did a test run last weekend of a 2-layer round cake version, which turned out very tasty but I am concerned with the lack of "stiffness" and melty-ness of the "frosting/topping/pudding". It does not allow for any real piping or decoration without bringing another frosting into the mix. Does anyone have any ideas or tips on altering the "frosting" recipe so that it can be a stiffer and less melty consistency? With how hot its been in CA for sure this thing will be frozen two days in advance which will help with its meltiness but not the "beauty" factor. Any idea would be very appreciated as I want this to not only taste good but be presentable as well, currently I am worried :( I had thought of adding another frosting like Whipped Cream cheese just for decorations sake but the Original pudding frosting topping may not even be strong enough for it to hold the Cream cheese frosting decoration details. Anywho HELP! :) Thanks in advance!

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Last updated: Sep. 6, 2013 8:17 pm
Posted: Sep. 6, 2013 11:19 am
Answered by: superfox12082
Sep. 6, 2013 11:21 am
I don't have any advice, but check out this link for a decorating idea. :)
Sep. 6, 2013 11:27 am
Thank you but for some reason no matter what browser I use the image will not load.
Just Tabitha & me
Sep. 6, 2013 11:30 am
How about a two tier VERY small cake from bakery, frou frou'd up, and then serve YOUR cake instead? Put "frou-frou in the center, & two small sheets of yours around, with silk hibiscuses laying around on the table? It's supposed to be fun, not stressful....
Sep. 6, 2013 11:34 am
Thanks for the idea but I want to spend as little money as possible, as does the Bride and Groom. Plus with me being the "cook/baker" in the family that would just be a travesty, for me at least. Might as well just bake a totally different cake but I would rather not since this one goes sooo very well with the theme and tastes so good.
Sep. 6, 2013 11:40 am I would scrap the 'frosting' and use this recipe. Looking at the photos will give you an idea of how it pipes out. It makes a fair bit so you should have more enough for a two layer cake. If you're basically doing a vanilla layer cake with the crushed pineapple in the layer, you could replace the vanilla and almond extract with coconut extract and then the sky is the limit for decorating. Add in toasted coconut, tropical fruit and a few tropical flowers for decoration. Hope it all works out well..have fun :)
Sep. 6, 2013 11:49 am
Sep. 6, 2013 11:49 am
That link should work...
Sep. 6, 2013 11:50 am
Thanks, that is my go-to whipped cream cheese frosting recipe, but have you tried this "hawaiian wedding cake" before? I only ask this because the pudding/frosting makes the cake! Its the perfect balance of sweetness, its actually not a very sweet cake to begin with and I really dont want to scrap it! :( WHAAA now im whining LOL Thanks very much for that idea I suppose if I get really worried I will do that, thank you everyone for the suggestions!
Sep. 6, 2013 11:55 am
That link did work thanks! those are so pretty, I might try that not sure if i have the time! Problem is my Dads place is 1.5hr away, I will be leaving on a Friday evening for a Sat. afternoon ceremony, leaving me with about 2hrs after work before i have to drive down there...This issue has changed quite a few of my plans for this event. If I can find a good price on pineapple i will try this this weekend to see how it goes, how long it takes and how long they keep! Thank you!!!
Sep. 6, 2013 11:56 am
Nope, no experience with that particular kind of cake, I only looked at a few recipes on here to get an idea of what it is. Perhaps you could make up the pudding frosting and add it to the layer? I agree with your doubts about another frosting being added on top of the pudding frosting. It won't hold up well.
Sep. 6, 2013 11:58 am
Another alternative might be to make up the cake to how you know you like it, and then place it on a big board, decorating around the cake, on the board, instead of on the cake itself.
Sep. 6, 2013 12:30 pm
True True, well u should totally try this cake its so easy and feeds so many people!
Answered by: Brandy
Sep. 6, 2013 11:55 am
I make this cake frequently. Last week as a matter of fact and it was such a huge hit. For me, the topping makes the cake. I wouldn't change it. Instead of layering it, I would try putting the pineapple on the bottom, then pour the cake batter in. You could flip it over and then put the 'icing' on. That way it wouldn't be in a pan. Just make some swirl shapes in the 'icing.'
Answered by: PastaLover48
Sep. 6, 2013 11:57 am
Pineapple Frosting Ingredients: 1/2 cup butter 4 cups sifted confectioners' sugar 6 tablespoons well drained crushed pineapple 1 to 2 tablespoons pineapple juice Preparation: Cream butter; gradually beat in sugar, creaming well. Stir in crushed pineapple and just enough pineapple juice to make it spreadable. Beat to blend thoroughly. I hope you like this recipe. I love it!!!! Its quite stiff... just don't add too much pineapple juice. I'm pretty sure it would hold your cream cheese frosting decorations.
Sep. 6, 2013 12:32 pm
im leaning towards this Pineapple frosting...but I still am trying to incorporate the original topping in some small way! Man wish I could post pics on this question board! I feel I must take pics of the end result to share with all of you friendly suggestive people!
Answered by: Celeste
Sep. 6, 2013 1:56 pm
I would use Whipped Cream Filling recipe from this site instead of the frosting from the recipe. I would add a little more sugar, and add the vanilla pudding packets to this recipe. You may need to add extra milk, maybe not a full cup, but add it to the desired thickness you want. If it's still not thick enough, but you like the flavor, maybe add more unflavored gelatin to the next one you make. I would do a test run now. The whipped cream filling is better than cool whip, trust me :) Good luck!
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