Need Advice About Texas Heat Vs. Fondant!

Decorating By Sealey Updated 1 Aug 2012 , 2:23pm by videominx

Sealey Posted 30 Jul 2012 , 4:33pm
post #1 of 6

I've been searching forums for forever and haven't found the answers I'm looking for. Please help!

It's July, it's hot as Hades and I live in Texas. I made a two-tiered cake the other day and I refrigerated it overnight. I used buttercream and marshmallow fondant. After it was out of the fridge for say, ten minutes, it was a wet gooey mess! How can I avoid this? Should I not refrigerate or will that spoil the buttercream? I'm doing another cake tonight that I'm delivering tomorrow evening to a hospital an hour away and I'm worried it will melt and be disgusting by the time I get there. Should I use store bought fondant? I only have access to the Wilton kind right now. What should I do???

5 replies
ibeeflower Posted 31 Jul 2012 , 7:04pm
post #2 of 6
Quote:
Originally Posted by Sealey

I've been searching forums for forever and haven't found the answers I'm looking for. Please help!

It's July, it's hot as Hades and I live in Texas. I made a two-tiered cake the other day and I refrigerated it overnight. I used buttercream and marshmallow fondant. After it was out of the fridge for say, ten minutes, it was a wet gooey mess! How can I avoid this? Should I not refrigerate or will that spoil the buttercream? I'm doing another cake tonight that I'm delivering tomorrow evening to a hospital an hour away and I'm worried it will melt and be disgusting by the time I get there. Should I use store bought fondant? I only have access to the Wilton kind right now. What should I do???




What kind of frosting did you use the fondant? Is it all butter? If so, the butter may have softened too much because of the high heat and took down the fondant with it. Wilton is a terrible tasting fondant I wouldn't recommend it.

DeniseNH Posted 31 Jul 2012 , 7:11pm
post #3 of 6

In the summer I use a standard high ratio shortening buttercream (without butter) then cover the cake in homemade marshmallow fondant. I do refrigerate my cakes because it makes deliveries less scary and yes, my cakes glow but they don't melt. Can you use a high-ratio shortening icing under your fondant and make the fondant stiffer by adding more powdered sugar?

milkmaid42 Posted 31 Jul 2012 , 7:57pm
post #4 of 6

I live in hot humid Missouri. I've had the best success with chocolate ganache under MFF. Fortunately my car has A/C, but still, it gets scary delivering.

Jan

Pearl645 Posted 1 Aug 2012 , 4:42am
post #5 of 6

I use chocolate ganache 2:1 ratio or a crusting BC made with way more shortening that margarine. I use margarine instead of butter in my BC. My 1st cake was made with an all-butter BC. I have never used it since that 1st day 3 years ago. Way too unstable for our 90 degrees. It was melting and sliding off the cake in my kitchen before I even delivered it.

videominx Posted 1 Aug 2012 , 2:23pm
post #6 of 6

I live in Dallas, so I can feel your pain! I find that the only surefire way to make sure a fondant cake survives this heat is to use ganache underneath your fondant. I just made a cake covered in ganache, using Duff's fondant. Made the cake on Sunday, boxed it, and left it in a semi-cool room (80 degrees at most). Delivered it on Monday where it sat in a semi-cool motor home all day. We didn't get around to cutting/eating it until Tuesday afternoon. No melting, wonderful flavor and moistness. The fondant stayed firm, but still a good texture when cut.

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