this post is interesting for me,as i m not a professionnal baker,and i m gonna make a wedding cake with buttercream effect like this.
i love the cake you showed,anneuk,the ombre effect is so well done!
i m not really confident about the buttercream i can use to hold its shape,and not melt in hot weather.
the ceremony is gonna be in a place with no air con,and it s quite hot weather here.
can someone help me with the kind of buttercream i can use,please?
do i have to use an all shortening based buttercream(i don t really like the taste),or do i have to stick to an italian meringue buttercream:i ve heard that its more stable than swiss meringue buttercream.
please,share your experience,because i m a bit lost;
perhaps if we take the cake out of the fridge just before serving it could be ok,but i think the bride would like to put it on the dessert table.
after that i will try this technique ,i ve seen it a wile ago but never have the opportunity to try it.
thanks for the link frejasmum,that s interesting.
i hope to get some help,please.