Any Tips For Working With Bc During The Heat/humdity?

Decorating By SJerseyMommy Updated 26 Jul 2006 , 3:02am by acookieobsession

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SJerseyMommy Posted 25 Jul 2006 , 9:43pm
post #1 of 7

I'm sure this has been discussed a lot recently. Forgive me for posting about it again. I'm pregnant (yay!) and I've been so sick with morning sickness for the past 10 weeks that this site is the last place I wanted to be!

So, I've got two cakes to do for August (thank God none for June or July, I would have had to cancel on them).

Both customers want my usual bc which is half shortening and half butter. I will be making the cakes inside in the air conditioning, and the cakes will be stored in the fridge until they are ready to serve. I'll be doing a sheet cake for both.

Any tips you have for me? Am I crazy to do a half butter recipe in this heat and humidity?

6 replies
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Misdawn Posted 25 Jul 2006 , 9:51pm
post #2 of 7

As long as they stay refrigerated or in the a/c, I think you should be just fine.

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bulldog Posted 25 Jul 2006 , 9:55pm
post #3 of 7

I, also, use half butter half crisco. I am doing a cake for an outside party in August. Would it be better to use all Crisco BC?

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Misdawn Posted 25 Jul 2006 , 9:58pm
post #4 of 7

Outside party? Definitely don't want to use real butter. Not only do you have spoiling issues, but the frosting would melt right off the cake.

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cakesoncall Posted 25 Jul 2006 , 10:09pm
post #5 of 7

Bulldog~ How "outside" is the party? Is it being held at someone's house where the cake could be kept in the fridge (or at least in the A/C) until serving time? If so, the half and half would be fine. If it's at a park or someplace else where there's no way the cake could be kept cool, then I'd have to say no to the half and half in this heat wave we've all been having.

SJerseyMommy~ Sorry to hear you're not feeling too well. As for dealing with the BC, as long as you're working in the A/C, you'll be fine--you might have to jack the air up a little to account for the heat from the oven, though, until it cools off. If you notice your bags getting soft while you're decorating, just take a short break and set them aside to let the BC stiffen up again. I use half and half all the time and don't really have any problems even in the heat and humidity.

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Tat Posted 25 Jul 2006 , 10:13pm
post #6 of 7

I'd use all crisco, no butter. And be sure to use meringue powder. I tried making bc without it and found that it doesn't hold up very well. I won't make that mistake again.

Tat

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acookieobsession Posted 26 Jul 2006 , 3:02am
post #7 of 7

What about hi ratio shortening. That is supposed to work well with heat. perhaps 3:1 ratio to get the butter flavor. MAke an extra batch just to let the people taste. Try not to tell them the ratio so they don't go in with a preconceived notion. T ell them it is a new recipe you thought might be better for them....after they taste, tell them the recipe. Not to decieve but to open the possibilities.....

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