Since you're a florida girl like me I noticed you posted that you use only "swiss meringue buttercream"

Now how does that hold up in humidity and heat? Also, if you cover a cake in fondant with the SM BC underneath does it ever set? like do you refridgerate it and let it set and then cover in fondant?

I've used all-butter buttercream and it stayed so soft that when I covered it in fondant it was like pudding underneath and didn't form well.

I'm sure other people in humid areas would love to know as well.

Thanks!

bumping for pastry diva!

I'd like to know too!

I live in Florida as well I always use the extra special BC from wiltons recipe and never have a problem with the humidity. I want to try the SMBC soon though would love to know as well how it holds us to humidity.

..you may want to try and send ThePastryDiva a PM just in case she doesn't get to see this post!!

Bump for Pastry Diva and also sending a PM.

For the record, I have used the shortening recipe with great results but I want to make a better tasting butter-only BC.

I keep the cake in an air conditioned house and transport in an air conditioned car. I don't tend to cover them in fondant.

The cake that I first posted..pearly shells is done in swiss meringue butter cream...and it stayed pretty much in shape.

I also use a German Buttercream that has the same properties as swiss meringue butter cream.

I will however....make my flowers with the Wilton icing from the box. They dry very, very hard!...lol

Thanks for the reply. I'm trying to use more butter in my icings but also cover them in fondant. So thanks for your reply.

I actually just got Toba Garretts book where she mixes crumbs from her cake into the icing for the crumb coat prior to fondant and I think I'm going to try that for more stability.