Does anyone have any words of wisdom about frosting and summer time heat? I've been struggling on and off with my cakes all summer. I have air conditioning but still find that my frosting is softer than usual. Also, when transporting the cakes I'm having more incidents of cake disasters. The frosting is actually coming off parts of the cakes. I've not had this problem in the cooler months. What to do????? I really need advice and suggestions.
I had to bake, decorate, deliver, and set up a cake in 85 degree heat with 95% humidity! What a case of nerves! All I have done, basically, is to reduce the liquid in my buttercream recipe (I use all-Crisco, no butter during the summer). In the winter months, I use 6-8 ounces of milk or water, and in the summer I use 4-6 ounces! Also, a little thing I just learned with that outdoor wedding cake, is that I added 1/4 cup cake flout and 1 tablespoon meringue powder to my icing. It held up beautifully! And, the best thing is, it tasted just like my original recipe, just a tiny bit less sweet. I did have one cake that the icing peeled off on one side - but that was before I reduced the liquid and added the flour and meringue pwder!
What recipe of BC are you using? I found out the same problem when I just recently moved here to AL. I used to use half butter, half crisco BC but that is off limits until the winter! Now, I just use all crisco with merangue powder. If you can get your hands on hi-ratio shortening, this will really help as well. I just found it here for the first time and it holds up really well in this heat and humidity!
I haven't used hi-ratio shortening, but am planning to find some and try it soon. Do you find that you use less shortening? The recipe I use calls for 2 cups shortening, 2 pounds 10x, 4-8 ounces milk or water, dash of salt (I use popcorn salt), and flavorings.
Quote by @%username% on %date%
%body%