Can anyone help me please with advise. It's summer where we Queensland Australia. I did all my cake training in uk, and most of my recepies work well in the cooler weather . Unfortunately for my cakes the weather( heat and humidity) has not been to kind to them. I made a giant cup cake for a cake smash , top was filled with buttercream frosting ,roses. And a chocolate shell base .I moulded it out of silicon base that I put in the fridge to set. I admit I may have but a thin layer of chocolate , maybe that why it melted just as I delivered the cake. I have been making this same cake all through winter and it was fine. But I guess summers hear. Please any tricks to help me would be grate, I read somewhere a spoon of meringue powder may help. Anyone tried this
Aare you delivering in climate controlled boxes? nice corrugated cardboard moving boxes and you can put a freezer pack in there too -- seal it up and it will hold an already cold cake for hours even in direct sun
Ai would really enjoy some of your summer weather right about now -- we are cold and rainy and slightly crabby about it too :)
I live at the equator...summer all year round.
Was able to make modeling chocolate only very few times for private occasions. I could literally watch the chocolate melt.
So unless you have an air conditioned kitchen, transport the way K8 described to an air conditioned location...no way to make it work