I have a question about buttercream and I'm sure it's been answered already so sorry for asking again. I am making a cake for a wedding Aug.26. The reception is outside in a pavilion and a tent. No airconditioning.I am in central Ohio, it will be hot. They would like buttercream. Will it stay on the cake? I would have to set up the cake approx.1 1/2- 2hours before the reception. The wedding is large approx250 people attending. Of course the bride doesn't really want to spend alot on the cake. It will be very basic. I am suggesting a small tiered cake with plain sheet cakes out of sight to cut and serve. Any imput would be very helpful. Thank you
I have a question about buttercream and I'm sure it's been answered already so sorry for asking again. I am making a cake for a wedding Aug.26. The reception is outside in a pavilion and a tent. No airconditioning.I am in central Ohio, it will be hot. They would like buttercream. Will it stay on the cake? I would have to set up the cake approx.1 1/2- 2hours before the reception. The wedding is large approx250 people attending. Of course the bride doesn't really want to spend alot on the cake. It will be very basic. I am suggesting a small tiered cake with plain sheet cakes out of sight to cut and serve. Any imput would be very helpful. Thank you
My friend said the other day "from now on all July cakes will have fondant" and I have to agree with her. I have a July cake next July and I emailed the bride and told her I am doing fondant (per her approval) no extra charge. I just don't want to take the chance. MMF is cheap anyway!
Hi there ... I am also in central Ohio, and I have had a few horrible nightmare experiences with buttercream in hot, humid, central Ohio summer weather. I have had buttercream icing literally slide off the sides of a wedding cake as I was setting it up outside. 
I would be very leery about doing buttercream for your cake order in August. I'd suggest fondant or even stabilized non-dairy whipped cream (i.e. Rich's Bettercreme or InstantWhip BC). I don't want you to go through what I've gone through with buttercream in the summer. Buttercream and heat/humidity don't mix. Good luck!
I do outdoor weddings all the time. I use the Crisco-buttercream recipe and I've never had an icing problem. Had a wedding last August under a tent at the bride's grandparents farm. It's located right on the Indiana/Ohio state line. My price includes me staying to cut and serve the cake, so I was there for awhile. Good 'ole Indiana humidity was in full force that day and it was like 87 degrees (for those who are not familiar with Indiana humidity, that would equate to somthing like 115 California degrees!). Only once in my 20+ years of doing this did I ever have an icing problem and it was my very first wedding cake. This sounds like a commercial but "I used a cheaper brand" of shortening and the roses just wouldn't hold. I've never used anything except Crisco since and I've never had a problem with icing, no matter how hot it was.
indydebi ... I am amazed and very impressed that you've only once in 20 years had a buttercream issue in the summertime. What is your secret??? Would you mind posting your buttercream recipe? I also use a Crisco-buttercream recipe, but it seems to be very sensitive to heat and humidity. My mom, who also has a cake business, has had the same problems, and I have also talked to other decorators who have had similar problems. I'd love to be able to ice an outdoor summertime wedding cake in buttercream and not be a nervous wreck worrying that the icing is sliding off the cake during the reception. Any suggestions/advice/helpful hints you can provide would be greatly appreciated!!
Sure! (The measurements aren't super accurate because I've gotten to the point where I don't have to measure anything anymore .... you know how it is!).
2-lb powdered sugar
About 1-1/3 cups Crisco (or use a wooden spoon and throw 2 big glops in the bowl!)
2 tsp clear vanilla (or more....I like to use more!)
About 1/3 cup milk...more or less for desired consistency.
Run it in a Kitchen Aid mixer for about 7 minutes.
If there's a trick to it, I don't know what it is, but this is the only recipe I've ever used. A friend who owned a cake supply store gave it to me forever ago.
Thanks so much for sharing your recipe. My problem may be that I am using too much liquid and too much Crisco. I also use 2 lb of powdered sugar and 1/3 cup milk, but I use 2 cups Crisco, 3 tbsp vanilla, and 1 tbsp butter flavoring. So, that may be why I'm having problems. I think I'm going to try your recipe and see if I have better results. Thanks again! 
Sure! (The measurements aren't super accurate because I've gotten to the point where I don't have to measure anything anymore .... you know how it is!).
2-lb powdered sugar
About 1-1/3 cups Crisco (or use a wooden spoon and throw 2 big glops in the bowl!)
2 tsp clear vanilla (or more....I like to use more!)
About 1/3 cup milk...more or less for desired consistency.
Run it in a Kitchen Aid mixer for about 7 minutes.
If there's a trick to it, I don't know what it is, but this is the only recipe I've ever used. A friend who owned a cake supply store gave it to me forever ago.
indydebi,
How sweet is this BC?
That's so funny you should ask that because honestly, the most common remark I hear is they like my icing because it isn't as sweet as other icings they've tasted. I can't figure it out....I mean, it's all sugar for goodness sakes! Let me know how it works out for you!
...I meet with the bride tommorow so we shall see what gets deceided.
I made my daughter's wedding cake using BC icing and had no trouble at all. It was a beach wedding in August in NC. I used the all Crisco recipe and the icing stayed on the cake.
Just my 2 cents worth!
Leslie
Quote by @%username% on %date%
%body%