jessicakes21 Posted 1 Oct 2013 , 7:28pm
post #1 of

AI just perfected the italian meringue buttercream, pretty amazing stuff! I use meringue powder and not egg whites mostly cause I'm paranoid with sanitation. My bride ordered 150 cupcakes all with IMBC and she has an outside wedding that falls on a really hot summer day, how do I avoid a hot soupy melted mess? Sorry if there is another forum on this I couldn't find one.

Thanks, JJ

4 replies
ellavanilla Posted 1 Oct 2013 , 7:31pm
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if they are out of the sun, in a shaded area they should be OK. the BC will be soft, but not melted. You could also have them refrigerated until later in the reception, or even frozen before they are set up. It doesn't take long for a CC to come to temp

jessicakes21 Posted 1 Oct 2013 , 7:52pm
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AThank you ellavanilla! Another concern is she wants fondant flat toppers to go on top of a swirled cupcake, the heat won't make the presentation look bad, right?

ellavanilla Posted 1 Oct 2013 , 10:24pm
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it shouldn't but be sure your toppers are firm. the heat could make those droop

vgcea Posted 1 Oct 2013 , 10:55pm
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AYour bride is asking for trouble. Even in a shade on a hot summer day your BC will melt. Don't believe me? Go and put a stick of butter outside in the shade on a hot day and see if it won't melt. We're not talking about tiered cakes covered with fondant, which if set up cool would take several hours in the shade to come to room temp. We're talking little cakes that on a good day can go from frozen to room temperature in 15 minutes. Your best shot would be to have those cupcakes in a cool place and let them have a grand entrance right before they're served. If she absolutely must have them displayed y'all might need to try another style of BC.

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