Extremely Hot Weather And High Levels Of Humidity, What Should I Do??

Decorating By The Orange Lily Updated 3 Sep 2014 , 12:26am by The Orange Lily

The Orange Lily Posted 27 Aug 2014 , 1:58am
post #1 of 9

Hello everyone! This is my second year making cakes and last summer I suffered a lot with the weather and the fondant condensation. My cakes need to be refrigerated (because of the perishable fillings). Summer is coming again and it can be VERY suffocating, Over 38ºC/100ºF and 60-90% of humidity sometimes for several days. Can someone who lives in a similar place give me some advice, please? Should I switch to non-perishable fillings or is it ok if I keep the perishable fillings and take out the cakes a few hours in advance in an air-conditioned room before the customer comes to pick it up? I still feel that even if the cake is at the temperature of the air-conditioned room it will start to melt the moment I take it out of the room. On the other hand I feel that if I work with non-perishable fillings (which I think I have such few options to offer) and leave the cake at room temperature, it will still be a really high temperature for the cake to be for an entire day or two days and I fear the fillings will spoil.
I would REALLY appreciate some advice, I don't know what to do. If I have to switch to non-perishable fillings I have to start right away trying new recipes 'cause I barely know any. Almost every filling I use have heavy cream/cream cheese/eggs!!! 
Thank you!!!

8 replies
Bunny0410 Posted 27 Aug 2014 , 2:05am
post #2 of 9

I guess I would start experimenting. Do you do the perishable fillings because that's all you know, or is it because thats what has been requested?

 

We have hot summers here, so I tend to work late at night if the weather is unbearable, but its always difficult when the cake goes to its new owners... I quite often tell them to keep the cake in its box in the bathroom where its cooler.

 

Good luck

The Orange Lily Posted 27 Aug 2014 , 3:25am
post #3 of 9

Thank you for replying! I've always used fresh ingredients to make the fillings because I can have more variety of what I can offer to customers, besides we are used to very homemade cakes (mousses, whipped cream, fresh fruit, cream cheese). And I kinda have the feeling that it would spoil otherwise. Even when I work with chocolate ganache and I've read that it is safe to let it at room temperature for several days I just can't help to think the cream will go bad. The same thing with the butter for the buttercream. Am I the only one who thinks like that? haha. So keeping that in mind I'm gonna have to use dulce de leche - chocolate - and jams. And it's kinda a big difference from what I was offering. Or I'll have to "take a risk" with buttercream and chocolate ganache also. Or start using those already-made fillings which is the last thing I want to do, besides they're so expensive in comparison. That's why I feel so insecure about non-perishable fillings. I was hoping that you guys can guide me a little bit and give me tips from your experience.

And yes, I will definitely have to start working on the decorations at night.
 

mcaulir Posted 27 Aug 2014 , 8:38am
post #4 of 9

I can't speak for anything else, but I've had chocolate ganache sitting at room temp for a week in my kitchen in midsummer and it's completely fine.

cai0311 Posted 27 Aug 2014 , 3:24pm
post #5 of 9

A

Original message sent by mcaulir

I can't speak for anything else, but I've had chocolate ganache sitting at room temp for a week in my kitchen in midsummer and it's completely fine.

Same here. Now, I have air conditioning in my house and in the summer it is set at 72 degrees. I also keep butter out for bread for days in my butterdish. I would be more concerned about ganache than butter.

Cream cheese is another story. I am sticklier for keeping it refrigerated. All my cakes with cream cheese filling stay in the fridge until the last second possible.

Now, I refrigerate all my cakes. I like chilled cakes for delivery purposes because they are more stable. I have never had a problem with condensation. Yes, condensation does form on the cake but it is just a litle bit and it dries quickly. I have never had it fun down the cake or anything like that. Just make sure not to touch the cake until it dries or you will leave finger print marks on the cake.

Snowflakebunny23 Posted 28 Aug 2014 , 4:06pm
post #6 of 9

I personally only use non-perishable fillings in my cakes and do not refrigerate - apart from the half hour when I put them in the fridge to set the chocolate ganache.  It may be a cultural thing (I don't think that fresh fillings in wedding cakes is as common/expected in the UK) but I have only once had someone question it.  I think if you are doing things last minute then you could include fresh fruit (providing they have a long time left on their sell-by) but other than that, It's just buttercream and jam fillings for me :-)

 

Like others have said, I have also had ganache sitting out at room temp (about 25 degrees in the UK atm) for a week and it's fine...I wouldn't use that for a cake, i just forgot to put it away last week and still haven't...had a nibble earlier and was still lovely!!  Off to tidy the kitchen now while hanging head in shame...

The Orange Lily Posted 1 Sep 2014 , 11:40pm
post #7 of 9

Thank you all for answering, After some days of thinkig, I've decided I'll switch to non-perishable fillings as well and start using flavored buttercream also for fillings. That way I will not be so worried about not having the cake in room temperature while I decorate it and will not have the fondant condensation problem. I will also try this Cooked Flour Frosting someone recommend me. It can be left out at room temperature for 4-5 days and it looks so versatile and tasty. I'll leave the link in case someone is willing to try it.
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
I was a little bit skeptical about non-perishable fillings because I thought there weren't too many options, but I can see there are, it's just about using a little bit of imagination to incorporate some really good tasty fillings.

Thanks again for giving me your opinion! I really appreciate it.

 

freesia777 Posted 2 Sep 2014 , 11:28pm
post #8 of 9

A

Original message sent by The Orange Lily

I will also try this Cooked Flour Frosting someone recommend me. It can be left out at room temperature for 4-5 days and it looks so versatile and tasty. I'll leave the link in case someone is willing to try it. [URL=http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/]http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/[/URL]  

This is indeed a wonderful frosting, but I would caution you when using it in hot and humid weather. I have only made it once (on an 80 degree day) and I found it to be softer than expected. I tried making rosettes with it, and they were very droopy. As I said, I've only made it once so maybe I did something wrong, but I would suggest a trial run with it as well as subbing half the butter with shortening as she recommends on the website.

Happy baking!

The Orange Lily Posted 3 Sep 2014 , 12:26am
post #9 of 9
Quote:
Originally Posted by freesia777 


This is indeed a wonderful frosting, but I would caution you when using it in hot and humid weather. I have only made it once (on an 80 degree day) and I found it to be softer than expected. I tried making rosettes with it, and they were very droopy. As I said, I've only made it once so maybe I did something wrong, but I would suggest a trial run with it as well as subbing half the butter with shortening as she recommends on the website.

Happy baking!

Aw, I see! I'll make a trial run in a hot day to see if I would be able to use it. I just want it for filling my cake, not piping so I hope it works! Thank you for the warning! I'll check that.

Quote by @%username% on %date%

%body%