Future 3 Tiered Fondant Cake In Hot Georgia Sun -Am I Crazy?
Decorating By wrightway777 Updated 23 Jun 2009 , 5:08pm by cathyscakes
Yep, I've got a big cake due next Thurs in a covered tent...on top of a parking garage (big corporate lunch). I really dont want to resort to doing the crusting buttercream. Any words of encouragement or tips to help stoke me to stick with fondant (I use Satin Ice)? I must say that this past week has been stifling hot down here.
ahhh that makes me feel better but I happened to notice that you are in Colorado where I reside in a humidity sauna aka The South. Theres a "buttercream" recipe out there that is more friendly to humidity but its mostly if not all crisco - it could take a bullet and tastes like it too (IMO). 
Have you tried Indydebi's buttercream? It is all crisco but it doesn't taste anything like that all-crisco Wilton recipe, if that's what you were thinking of.
Anyhow, the last few weekends I have been making cakes and taking them across town in the afternoon in my car without AC to see what would happen. The fondant doesn't seem to melt at all but I've had one issue with the buttercream underneath sliding off the cake and making a bulge at the base of the cake. That was a thick layer of buttercream under the fondant. My other practice was with a thin layer of buttercream that had crusted well before I put the fondant on, and it held up fine. I think it was about 98 degrees outside when I took it for a 40 minute drive.
My husband used to work for a museum that had events in gigantic tents throughout the summer, and they usually used portable air conditioners in the tents. Do you know if they're using one at the event you're
Have you tried Indydebi's buttercream? It is all crisco but it doesn't taste anything like that all-crisco Wilton recipe, if that's what you were thinking of.
Anyhow, the last few weekends I have been making cakes and taking them across town in the afternoon in my car without AC to see what would happen. The fondant doesn't seem to melt at all but I've had one issue with the buttercream underneath sliding off the cake and making a bulge at the base of the cake. That was a thick layer of buttercream under the fondant. My other practice was with a thin layer of buttercream that had crusted well before I put the fondant on, and it held up fine. I think it was about 98 degrees outside when I took it for a 40 minute drive.
My husband used to work for a museum that had events in gigantic tents throughout the summer, and they usually used portable air conditioners in the tents. Do you know if they're using one at the event you're
great tips, I will make sure the crusting BC layer underneath is thin. My Crusting BC is a nice tasting one (mix of butter and crisco) with creme bouquet or Butavan. Is yours Indydebi's (that you've been using under the fondant)?
Hats off to you for riding around in this crazy heat!!!
I am sooo going to ask about the portable AC - thanks!!!
I was wondering about this. I knew fondant would hold up better, but what about the buttercream underneath. I have watched it happen on cake shows, where the fondant goes sliding in the heat, so I have been worried about both. I have 3 outdoor weddings this summer and was worried about what to do. I will do as you say, put a thin layer of buttercream under the fondant and I think I will go with an all shortening buttercream. thanks
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