Hi All. I recently started making all my cakes for my restaurant after years of buying them from a bakery. My cakes come out looking great and tasting great but i'm having a problem with the frosting. The cakes we used to buy were kept in a refrigerated display and the frosting in between the layers always stayed soft. On my cakes, they get hard. I use mostly American and Swiss buttercream made with butter. Is there a trick that bakeries use to keep their frosting soft in the fridge? Thanks
The secret is that you're using butter and the other cakes were probably shortening based.