I repeatedly get asked to make wedding cakes with butter cream, however, living in Queensland, Australia, I keep rejecting them as I am afraid of the heat and what it will do to the butter cream on tiered cakes. (I usually use ganache and fondant).
Does anyone have any tips or tricks on using butter cream for cakes (in particular tiered cakes) in very hot and humid conditions?
Thanks so much in advance!
I have no idea what it's like in A but here in central Cal we have HOT temps - triple digit often but seldom humid. I have used this recipe for years and never had it melt or be a problem. Maybe it would work for you.
Do read through the entire LONG post as there are many helpful tips, hints and infromation in the comments.
The less 'fat' used in any b'cream the dryer it will be and 'crust' quicker. The higher the fat content the *less* it will ever crust.
Thank you so much!! Great advice!