Ok, so obviously fondant is the most heat resistant frosting, but what about other types? Has anyone acctualy compared IMBC vs. reg. BC? Cream cheese is totaly out (duh), but any other suggestions? Anyone have any heat resistant chocolate frosting recipes?
Now on to fillings... I usually use whiped cream mixed with different things (ganache, fruit preserves, lemon curd, etc,) to make egg-less mousses. That's out. So are the "tube" fillings you can buy (nothing premade for health reasons). Any other great ideas?
Oh, and in case anyone's curious, I'm going to Burning Man () again this year, but I want to do cakes for people there this time... it'll be a great adventure! Anone want to join me?
Well it's difficult to say because heat and moisture are sugar's worst enemies. For chocolate remember that ganashe sweats. I like my chocolate buttercream, but it's rather thick, even in a thinned out stage. For regular buttercream, go with an all-Crisco decorator buttercream because butter at room temperature is very soft while Crisco is not -- this translates into your frosting consistency. Last year I had a fabulous cake literally melt on me because she wanted a butter-based buttercream in 100 degree heat. I told her this would happen, but she insisted (and even though it melted she was happy! Thank God!!! )
I agree - the Crisco icings work best. You can always flavor them a bit if you don't like all Crisco.
I reduce the amount of water to icings depending on the weather, even with my cream cheese icing.
Fondant doesn't work well here when its super humid though. Wanted to do one today but it's in the 70's and I just couldn't bring myself to turn the A/C on in Jan!
I think hi-ratio shortening-based icings would hold up best in the heat. What about doing different flavors of mini bundts or 4" rounds that don't need to be filled and could be simply glazed and iced. Or even cupcakes. Or is the whole point to do be doing full-scale icing and decorating onsite?
Anone want to join me?