I always use Sharon Zambitos regular BC recipe. It calls for Hi Ratio Shortening.
Well, her Chocolate recipe calls for some butter in addition to the Hi Ratio. I live in Atlanta GA. The Hi Ratio holds up great in humidity and hot weather. However, BUTTER DOES NOT!
I am worried. Has anyone tried this recipe in hot or humid weather? Is it not stable like the regular BC?
Micheal, I also live in Atlanta and tried that recipe. It was not very stable in the heat and I was a nervous wreck watching my bc get softer and softer. With that being said, I'm not an experienced baker and I'm sure you are. It could have been something that I did wrong and you will get it just right.
Hope this helps! Good luck!
I made it a few month back for a groom's cake and didn't have any problems with it but it wasn't 103 degrees as it is now. (I live in East Texas and it is very hot and humid). I can say that it tastes delicious!! In the back of my mind I was hoping it wouldn't crust up so I could eat it all!
Thank you !