Ok all of you nice ladies, I have got my first order for a wedding cake for July. Now the problem being it is an outside wedding. What is the best way to make the icing to hold up ( not melt ) in Michigan, in July it always around the 90s and humidity is high.
Any help would be GREATLY APPERCIATED!!!!!!! THANKS FOR THE HELP!!!!
I use the buttercream recipe with all crisco. I don't use the butter flavoring, but that's just me. I also make sure to put merinque powder in my frosting. I would also tell them in advance that you need somewhere w/o direct sun hitting it. And don't get the cake there too early.
I'm looking for the same thing - my son is having a garden wedding in August.
To date I've found that the all Crisco/hi-ratio frostings are firmer but can taste somewhat greasy.... so I've been trying the recipes with flour, dreamwhip, etc. as additives to help in that area.
Here's a recipe that I haven't tried yet, but sounded promising:
http://www.cakesbygeorge.com/recipes/Recipes/carolyn_lawrence.htm
HTH
Good luck in YOUR quest!
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