Hi,.....I was hoping someone might have a good buttercream recipe for cover a cake, as im from england and we dont really use the butter cream method to cover our cakes, just to put inside as filling, and the recipe we use for that generally is butter, confectioners sugar, vanilla and maybe some milk.....but if I used that to cover a cake over here in dallas Tx where I am, then it would melt and go all GOOEY.
so whats the key surley you dont keep your cakes in fridge until the customer gets them do you? or is it the recipe.... please can some one give me a hint.
thanks everyone Libby
An all shortening b/c recipe will hold up better to higher temperatures than a butter or butter and shortening recipe (because shortening has a higher melting point than butter).
Some popular CC recipes for hot weather:
http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html
http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
(Can be made without icing base.)
Everything you ever wanted to know about hi-ratio shortening:
http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html
HTH
now I know where I was going wrong...I just thought I was useless.
Don't be so hard on yourself. 
No one on this board was born knowing everything about baking or decorating.... (At least, I don't think so.) 
If you have more questions, CC addicts are onine 24/7. 
Quote by @%username% on %date%
%body%