Advice For Appropriate Fillings/frostings For Hot Weather

Decorating By whiteybear Updated 26 Jun 2010 , 1:31am by yummy

whiteybear Posted 26 Jun 2010 , 1:20am
post #1 of 2

I'm not a pro but I've decorated several cakes for indoor parties, etc. I've always used buttercream with heavy cream for frosting and fillings are usually heavy cream/pudding mixture. I'm doing a 3 tier cake for my parent's 40th wedding anniversary in July. The cake will probably be sitting outside for 2-3 hours before it is cut. I imagine the temp will be in the 90's. Am I ok to use my regular buttercream (covered in fondant) and filling? Will the cake be alright getting that warm? Fondant and gumpaste don't really have problems with heat, right?

I don't want the cake to melt or spoil in 2-3 hours. Think I'll be ok or should I pick different frostings/fillings? If so, any suggestions?

1 reply
yummy Posted 26 Jun 2010 , 1:31am
post #2 of 2

Indydebi's crisco bc and sugarshacks bc both hold up well in high heat and humidity. Fruit fillings don't need refrigeration. Fondant is fine in the heat. To reassure you see if you can keep the cake out of direct sunlight in some shade.

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