I made a really cool "baseball diamond" cake this weekend. For those who have pics of them in the gallery - thank you!!! I used many different ideas to come up with the design.

The Birthday Boy (turning 37) is a Red Sox fan, so I did a really cool FBCT of the logo, planning on putting it on the side of the cake. I was so proud of myself.

Unfortunately, I failed to take into consideration that 93 degree weather (and only one window AC unit to cool the entire house) would not be a friend to the FBCT. Considering I was trying to put it on the *side* of the cake, not the top.

Whole thing melted and broke apart in the 12 seconds from freezer-to-counter. It was a mess and unsalvagable .

I had to scrape what had stuck to the icing and write a messy "PLAY BALL!" to try and cover up the mess.

And to make matters worse...I forgot to take a picture of the cake . Other than the FBCT problem, the cake turned out really great .

And it turned into an order (the cake was a surprise for a friend), because they want to have a similar cake for a 50th surprise party in October.

I'm sorry that happened. I'm in NH too and we don't have central air or anyting making a cake when it's humid is awful even standard buttercream can be hard to work with.

When the heat and humidity are bad and i need to do a BCT i take the waxed paper transfer, position on the cake then pop the whole cake in the fridge until the transfer is solid Then with the cake in the fridge peal the paper off the transfer. Of course i have never done them on the side of the cake so i don't know if the fridge would work with the transfer on the side.

ok, so this problem isn't just me... the melting icing thing- I was starting to think that physics ceased to exist within my kitchen.

It sounds like a really cool cake- and we are also BIG Red Sox Fans here in Maine.