So I am making this wedding cake for my sister-in-law:
She is getting married on a September late afternoon/evening, outside, in the central valley of California. Since it will probably be on the warmer side, I was planning on making a plain (american) crusting buttercream with all shortening (no butter) to help it hold it's shape.
Here are my questions:
1. She likes the "vintage look" of the off white frosting. Should I add some coloring to achieve this? If so, what color? Brown?
2. I am not a fan of shortening at all. I much prefer the taste of butter, but that would be risky with it sitting outdoors. I definitely don't want it to melt and fall apart! Should I add some butter flavoring?