Please Help--Calling All Shortening-Based Bc Decorators...

Decorating By elvis Updated 17 Apr 2009 , 6:48pm by tiggy2

elvis Posted 17 Apr 2009 , 2:33pm
post #1 of 8

Hi--needing advice please!---I have a pretty elaborate, tiered birthday cake for tomorrow. I always use all butter buttercream frosting, but this party is going to be outside, with the cake under a picnic shelter for a few hours, with the high around 75 (not super hot...but hotter than I expected & just enough to make me worry)

After a cake disaster last summer, I decided that this summer I would switch to all shortening for the hot months...just wasn't expecting it to be so soon...and with this being a last minute change of plan, I'm a little nervous.

Couple of questions--

First, am I right that shortening bc would hold up better? I can't switch to fondant at this point--no experience.

Second, does shortening bc get hard in the fridge (I'm hoping so for transport reasons but wasn't sure)

Third, does hot-knife method work with shortening bc? I'm having anxiety over smoothing with icing I'm not used to but may just have to get over it!

Thanks for any advice!!!

7 replies
pattigunter Posted 17 Apr 2009 , 3:09pm
post #2 of 8

I use SugarShacks recipe with Sweetex and have never had a problem with melting. yes, the hot knife method works just fine on it.

pattigunter Posted 17 Apr 2009 , 3:10pm
post #3 of 8

Oh, and no it doesnt get hard in the fridge but I dont even refrigerate it if I'm planning to use it within a week. Its fine out on the counter.

creations Posted 17 Apr 2009 , 3:18pm
post #4 of 8

i used butter cream recipe for my frosting ( shortening ) and i notice in the summer weather it doesnt hold up so stick mines in the fridge over 24 hrs hold up and i make it a lil stiffer but managable , it not just use fondant , but u should be fine , dont forget to use the meregine ( spell wrong that egg powder stuff ) powder that helps too

tastyart Posted 17 Apr 2009 , 3:29pm
post #5 of 8

I use the less sweet buttercream from CC. It has sour cream in it. I'm pretty sure it would hold up fine in 75 degrees. I smooth mine with the viva towels. I don't think I would refrigerate. It might help marginaly to firm the frosting but then you have to worry about condensation. Good luck!

BlakesCakes Posted 17 Apr 2009 , 3:50pm
post #6 of 8

If you're going to use hi-ratio shortening, it has a higher melting point than regular shortening or butter, so you should be in great shape.

I often use 1/2 butter+1/2 hi-ratio, or even 1/4 butter+3/4 hi-ratio, and it gets hard in the fridge or freezer and holds up great in warm weather. It smooths beautifully with a hot knife.

If you're using shortening with no trans-fats (crisco or other), you could have problems with it staying too soft and sliding on the cake.


elvis Posted 17 Apr 2009 , 4:10pm
post #7 of 8

Thank you, thank you for your replies!! I know it was a long post!--

Blakescakes, I wish I had hi-ratio shortening...I'm going to have to order online so that I have it for next time. I do have a generic brand shortening that does have trans-fat. That's about as close as I can get to hi-ratio.

Keeping my fingers crossed...but at least I feel better now. Thanks!

tiggy2 Posted 17 Apr 2009 , 6:48pm
post #8 of 8

indydebi's bc recipe holds up well in the heat, taste good and crusts wonderfully.

Quote by @%username% on %date%