As far as the weather...it definitely does affect making candy up here...to the point of major disasters. But I have been making this particular recipe or the SWBC for many years whenever I want a decorator icing for flowers...although I prefer a SWBC. But have learned that when the rivers are rising and flooding...it's best to avoid the SWBC or any meringue...or pralines and never even think about peanut patties. LOL!
But it was actually warm 65 out and 75 inside (for NW of Seattle) and fairly dry...in that it only spitted a bit the previous 24 hrs. I don't know what the pressure was...but there were storm clouds sitting over the closest island...it just never made it over me.
I live in an area well known for a being THE "convergence" zone N of Seattle...soooo barometric pressure changes would be common since I live on the mainland but there are islands just across W of me and mountains just east of me. Which is why the most rain falls on me.
At least up here...70 degrees outside is WARM since average is usually 45-55 most of the year. And much of the year we have daily rain of some sort...except August. That is the only month you can be pretty sure your BBQ won't get rained on.
For 25 years now I have had almost no luck making pralines due to the weather. You can't even keep individually wrapped candy from getting gummy up here for long...even in a sealed jar.
Whatever the case with the failed buttercream...it is now in the trash and I have just used up the last batch of BC (that I made the same night of the failed one after I ran to town and got 25 more lbs) and it went well. No more 50 lb bags of pwd sugar for me! Too hard to pour it out into bins.
The most precious thing that happened while my GD was icing her 2nd cake today and she was "instructing" her video, was that she grabbed a paper towel and started smoothing her 2nd cake with it...and I had only briefly shown her about how some people use it to smooth cakes. She just went about it like she knew all about it and had done it many times. (The pic of this cake is not the one she smoothed). That made my heart so happy cause I know she is listening to me even when she appears not to be listening and doing her own thing. I tend to talk to her when I am decorating...and bless her heart she is really listening.
After that I told her if she keeps practicing I will pay for her to take the Wilton classes for adults in a year or so if the instructor is willing. She said, " I won't talk at all Nana, I will be good".
She informed me that she wants to go to Culinary school. Who knew? I was hoping she'd be a RN like her Nana, but I baked breads for a large school many years before getting my degree.
BTW...she is my sous chef. Haha!