I searched but could not find a definitive answer to this question. I don't want the icing to melt under the fondant causing any issues (mishapen cake, etc.) I think the cake will be in a room that is between 70 and 75 degrees, but want to know if it will "work" okay up to 80 to be sure.
Anyone know if I can do this?
It's a fine line. IMBC should be ok under fondant up to 78 F. Higher could cause slumping.
I would not attempt that one.
I have a recipe from an old member (Mike) who used 1/3 of hi ratio shortning in place of that same amount of butter to make it more stable at higher temps. You may want to try that.
Thanks. I think I'll try that idea Loucinda!