Hi I'm a little nervous, as I have to make a cake for a colleague on Wed (baking wed, decorating thurs, taking to work on Fri).
HOWEVER! My buttercream lately is coming out too soft and I worry it wont last til Sat when she needs it. I'm using the All American Buttercream cos we dont have shortening in SA. Do you think I'm doing anything wrong?
I need to make this cake: http://www.birthdaydirect.com/images/butterfly-cake-pan-desc2-09.png
I'd appreciate any tips to help my buttercream firm up (I made cupcakes this weekend, and put buttercream in fidge overnight to firm up, but while spreading it on the cupcakes this morning, it was already getting soft :S)
Urm.. I guess the only go is to add more powdered sugar until you reached the consistency you need.
Either cut back on the cream or add more powdered sugar.
How is the weather there right now? Is it super hot?
Oh wow I just saw the weather is 90 degrees there (I love Google, LOL).
Can you get Holsum or Wooden Spoon? When I Google "vegetable shortening South Africa" that is what I am coming up with.
Here is something from an old CC thread:
For shortening, do an internet search for Sth African sources: eg GoldenBake Shortening ..
[Kwazulu Natal, South Africa Tel: + 2739 682-4507/5708]
Contact the company and ask for distributors or stockists ..
That recipe looks to be 2 ounces short on powder4ed sugar. The rule of thumb for that style of bc is 1 cup (8 oz) of fat per pound of ps. Since it calls for 12 oz butter, you'll need 1.5 (1 pound, 8 oz) pounds of ps.
I will try adding more PS and less cream and see if it helps.
@Annie: Those brands you mention pretty much only offer brick margarine :/
Sorry Tails! I hope your cake turns out awesome!
Thanks guys, it came out ok