Which Icing Holds Up Better In The Heat?
Decorating By madisonsmommy77 Updated 30 Jun 2006 , 4:12pm by imartsy
I am going to do a 3D horse cake I just bought the pan off ebay...
anyway wondering if anyone on here has experience with cakes in the summer LOL, we are plannionn on going to the petting zoo, and this will be in July ....so a good chance it will be hot hot hot! I am going to have the cake in a cooler, until we are ready to eat it, but I am still worried about the heat melting the icing (as you all know this cake has a lot of icing built up to shape the head etc....)
so anyone know what kind of icing will hold up better?? buttercream vs regular white icing? I was thinking about putting it on a small sheet cake and haveing that be made of carrot cake w/ cream cheese icing.... but I don't know about that one either LOL
What about fondant? would that do better in the heat??
oh and for the 3D cake does sertain cake mixes do better....like maybe a pound cake would be more secure than like a regular yellow cake, or choclate??
Okay if anyone knows please let me know, or if you have other tips 
I am pretty new to this stuff
Thanks!!
Morgan
I did a pound cake for my first 3d cake and I was really happy with how stable it was. I don't know about the heat and icing, I was just talking with someone about this today. Maybe we should all make practice icings and sit them outside and see how it goes
You need Pefect buttercream icing. it tastes great too. I live in New York city and it can get beyond 100 degrees here in the summer. last year did it for a park party and it hold up beautifully will always use that recipe
I can't find perfect buttercream either .... please direct me to it
I would say FOndant...I made a cake last saturday w/ FOndant icing. It was 107 degrees out side,, the cake made it, it was in perfect condition inspite of the heat.. I just can't see how buttercream can survive a heatwave..
I've never used fondant before but I've heard it doesn't taste that great?? do you think the marshmellow fondant (that I hear is really good) would do as well?
Madisonsmommy77
I have been investigation this very question. Today I made your typical BC with all crisco and it stands up great, but really sweet.
Also made the martha steward BC today and was less sweet and also held up. I hope this helps....let me know if you come across anything.
One problem with sticking BC cake in the fridge, when you take is out it sweats. To keep it pretty, eat it fast esp if you used black piping.
Jessica
Oh and the country poundcake is great!
I only make and use Marshmallow Fondant and nothing else on my cakes.
Yes, Marshmallow Fondant (or any Fondant) is ideal for hot days..
Prettycake,
You don't put ANY frosting underneath you fondant? And people like that? I'm surprised.... I'm not even the biggest fan of "chewey" icing although a little chew doesn't bother me. But I really like when the fondant just seems to "meld" with the buttercream.. I can't imagine a JUST fondant cake.......
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