I live in southeastern virginia and the past few weeks it's gone from 60's to 80's to 60's again overnight. It's ridiculous and it's killing my fondant and cakes. Just venting. I may give up cakes for the summer!
I know, I hate caking in the summer...however I refrigerate everything, no matter what...so that helps as far as workability!
Try Indydebi's buttercream. Before I tried her recipe, any cakes I made between May and October were pretty much doomed to failure.
I just found Dream whip and I'm getting ready to try Indydebi's recipe. I was a little put off that there was no butter in it, but if it works for the summer and still tasted delicious, I won't complain.
It does work for the summer. I hesitated before trying it too, but the dream whip does something to it that keeps it from feeling slimy when you eat it, the way that other all-crisco buttercreams I've tried sometimes do. It tastes good too...my mom will sit there and eat it out of the mixing bowl with a spoon.
Can someone please advise me on the best way to use dream whip? I have the bulla one that you whip up but im wondering do I need to put a stabiliser in it? And should I add any flavours to it? Can the cake sit at room temp once iced? Any hints or tips?