I have a dilema. I have an order for a 3-4 tier wedding cake with a red velvet cake and cream cheese filling and iced in buttercream. The venue is at an art museum on August 9th. The bride told me to use extra supports as the temperature will be 72 degrees with 50% humitity for the artwork. My question is this, what supports do I use? I usually use cardboard and wooden dowels for my support system. Should I go with something else? I was planning on freezing the cake before delivery to help with the high temperature here. I live in Arizona and in August it is still 100 degree weather. The venue told the bride that they have had cakes in the past with the buttercream sliding off the cake. Any thoughts?
i think your cardboard circles and dowels will be ok. o ryou could use sps (leahs talks about it ALL the time, and I finally ordered it and can't wait to try it out). i would use an all crisco (or hi-ratio shortening) buttercream instead of butter or 1/2 butter - 1/2 crisco though.