Fresh Cream Cake and Butter Cream Cake - Why It Matters

Have you ever been in a situation where your cake "collapsed" one hour after taking it off the fridge? Or you find your cake so hard as a rock that even the most muscular guy at the party can't even slice the cake properly. In this post, I will attempt to explain the difference between different cake types.

Generally, there are two types of cake: Fresh cream and buttercream. But, of course, an expert out there will know many more variations. Buttercream has a smooth, spreadable, creamy texture and is flavourful. Buttercream is sweet and buttery. On the other hand, fresh cream has a delicate texture that is airy and smooth. Fresh cream is not as spreadable as buttercream because of the air in the mixture. As a result, fresh cream tastes creamy and rich.

Buttercream cake

When it comes to tall cakes (~4-5 Inches), double-tier cakes, or designer cakes, they are mostly made of butter cake. Butter cake is denser so that it can support the heavy designs of the cake. Otherwise, the cake would collapse. So you have a costly, nice-looking designer cake, but the sponge would be drier, and it would taste not as good as most other cake types, such as fresh cream or mousse cake. In addition, butter cake cannot be served immediately from the fridge, and you typically need to wait 1-2 hours before cutting the cake. Most of such cakes are seen at children's birthday parties or weddings.

Fresh cream cake

Fresh cream cake is more common. Most of the cakes you see in Breadtalk, Four Leaves etc., are fresh cream cakes. They taste fluffier, moister and richer in flavour. They can be less dense as these cakes are less extravagant in their designs. However, the fresh cream cake needs to be served almost immediately from the fridge as it cannot last in the hot ambient temperature in Singapore.

So, when considering what cake to choose for your celebratory event, it is good to know what kind of cake you are ordering and how to choose the best time to serve the cake to your guests.