Can you tell me what the ideal Kitchen temp. should be when decorating cakes? I have noticed that at times my icing wants to break down and not at others. I thought it may be my kitchen temp.
any help appriciated,
I think it really depends on what medium you're working with but I prefer to keep my thermostat at around 65 degrees. I know this seems cold but usually I'm working so quickly it feels just right or even a little warm. I like it to be a bit colder while icing a cake specifically because I know the icing isn't going to get droopy on me. I have worked with it at higher temps when not paying attention to the thermostat though so it can vary...
thank you for the advice. I am going to try it when I do my next cake. See if that makes a difference.