Frosting Made With All Hi Ratio Shortening For Outside Weddi

Business By cocobean Updated 2 Jul 2008 , 3:14am by mkolmar

cocobean Cake Central Cake Decorator Profile
cocobean Posted 2 Jul 2008 , 12:02am
post #1 of 2

I have a wedding cake to do for Thursday. It is going to be outside under a tent and the temp is going to be 95-100. I've decided to make the "bc" recipe that I love with all high ratio shortening. It has a really great flavor when I use the creme bouquet. I figure it will not melt off the cake even in the hot weather because when I even try to rinse it off any silverware before putting it in the dishwasher the water in my tap needs to be scalding hot. (Makes me crazy when I think what it's doing to my arteries)! Course I don't eat that much of it. Anyway, what do you think about the melting thing??? Am I pretty safe?

1 reply
mkolmar Cake Central Cake Decorator Profile
mkolmar Posted 2 Jul 2008 , 3:14am
post #2 of 2

The temps are going to be right there near the melting point of High-Ratio which is around 98 - 100 degrees. Just try to keep the cake as cool as possible in the fridge and then wheel out later or see if fans can possibly be angled towards the cake.
Going high ratio is a very good idea.

Quote by @%username% on %date%