At the end of September I have to make 28 centerpiece cakes for an outdoor beach wedding. In Michigan, it's hard telling what the weather will be like at this time of year...sometimes it's still hot, sometimes on the cooler side. Because the wedding is on the beach, it will be a little cooler thanks to the water, as well as more humid. I usually make my BC with half shortening, half butter. Will this be okay? I always make b-day cakes for my nephews a couple weeks prior and the frosting holds up, but the cakes are inside of the house (no air conditioning). Since the cakes are the centerpieces at each table, I'd hate to have them melt and ruin the whole look of the reception! Any advice?! Also, I'm going to have some RBC accents on the cake. Will this be okay? Thanks so much. Jodie
Thanks, Fooby. I found the recipe. Will definetely be testing that out! I hate baking in summer. I do fine fall, winter, and spring but once summer hits here in Michigan my baking starts to hit many bumps! Heat and humidity, I guess. Thanks again. Jodie
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