How Much Heat Can Smbc Withstand Outside?

Decorating By kkmcmahan Updated 23 Jun 2014 , 6:53pm by mizme

kkmcmahan Posted 22 Jun 2014 , 4:23pm
post #1 of 12

I will be baking a cake to serve 80 for July 5th and traveling to Albion, MI (about 3.5 hrs) with it.  I would like to use SMBC which will be made and transported in air conditioning but will be outside once I arrive. It will be placed in covered shade and the temp looks like it will be low to mid 80's.  It is for my uncles 90th birthday so it won't sit too long but possibly up to 2 hours.  Do you think SMBC will be okay or should I stick with fondant?

11 replies
AZCouture Posted 22 Jun 2014 , 5:44pm
post #2 of 12

AWell, much to my horror, a client took one of my cakes to the park in August a few years back. It was at least 112 degrees, and usually humid during that month. She swears it was fine, and everyone loved it just as much as the previous cakes.

The biggest factor is direct sunlight paired with heat. If there is at least a breeze, cake is in the shade, it should be fine for an hour before eating it. I'd immediately pack the rest away in a cooler though.

Transport it straight from the fridge and don't ever turn the car off until you get to the destination, and you'll probably be ok.

petitecat Posted 22 Jun 2014 , 7:17pm
post #3 of 12

Maybe use ganache instead?

AZCouture Posted 22 Jun 2014 , 7:56pm
post #4 of 12

AI'd probably opt for ganache myself.

winniemog Posted 22 Jun 2014 , 8:13pm
post #5 of 12

AI would choose ganache and fondant too, for peace of mind.

Mind you, it's freezing this morning in Melbourne (that's Australia, not Florida!) - about 1-2 deg Celcius with howling winds, so I think I would rather face the mid 80s temps and stress of melting cakes just to be warm! At least ganache sets up quickly in this weather!

Sorry for hijacking your tread with a weather update from another hemisphere but I hate the cold!

kkmcmahan Posted 22 Jun 2014 , 10:56pm
post #6 of 12

Thank you all for your responses.  Ganache never occurred to me.  I'm assuming that would be whipped ganache.  I normally use white chocolate ganache but maybe I will plan on milk or dark chocolate ganache, just to be safe.  Thanks everyone!

AZCouture Posted 23 Jun 2014 , 12:04am
post #7 of 12

I would use straight up ganache, not whipped.

lorieleann Posted 23 Jun 2014 , 5:57am
post #8 of 12

I think a concern equal to the heat is that SMBC is not a great consistency to be out in the elements. Since it retains an 'uncrusted'  surface, any little gnat or leaf (or heaven forbid a gust of dust) is going to stick to the cake.  Under fondant, it will be safe.  But I think that SMBC is way too vulnerable for outdoor elements. 

AZCouture Posted 23 Jun 2014 , 6:11am
post #9 of 12

ATrue dat.

kkmcmahan Posted 23 Jun 2014 , 11:50am
post #10 of 12

Thank you ladies, I will use straight ganache then.  Never thought about gnats and stuff sticking to the SMBC.  That would be pretty unappealing to say the least!

lisatipperoo Posted 23 Jun 2014 , 6:22pm
post #11 of 12

I never thought of gnats and bugs either but that is a great point and something I'll be sure to consider myself. :-)

mizme Posted 23 Jun 2014 , 6:53pm
post #12 of 12

AI'm baking a cake for this Saturday & they want Italian Meringue Buttercream. The temperature is supposed to be around 78/79. They want me to come by around 2:00 to set up. The wedding service is at 5:00. The cake will be under a tent in the shade. I'm worried also about it. How long can I keep it out?

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