Hello Friends:
I was checking out this website http://gcdesignercakes.com/ and wondering how these huge BC cakes are transported.
I gave up on BC when I tried to deliver a small 2 tier cake (in a hot June day) and the vibrations of the care ride made the BC slided off the bottom tier, I managed to fix it when I got to the venue but I swore never deliver BC cakes again.
I've been doing cakes for about 3 years now and 99% of my cakes are fondant, I only do 1 or 2 tier BC cakes and I keep them refrigerated until the customer picks up.
I also use SPS on my 3 tier up cakes.
How can I overcome this fear? do I need to refrigerate the whole cake before transporting it? or am I missing something?
TIA
hmmm. I use SPS for every cake, every time. I do mostly bc with a few fondant embellishments. I never, ever refrigerate a cake. The summer temps here are in the 90 degree range with 90 % humidity. Nothing ever slides. I use a variation of the Whipped Cream Buttercream recipe in the recipe section. It's heat and humidity stable.
What Leah said...I use an all shortening BC kind of a wilton and sugarshack's BC recipe cross that is amazingly stable. I travel over at least 7 miles of horrible, bumpy, nasty dirt roads for every delivery sometimes in 100+ heat and have never had a sliding BC problem...SPS is also a necessity.
Thank you ladies.
I use a very stable BC, is a store bought brand that I purchase at a restaurant supply store.
Maybe I'm just traumatized for my previous experience.
I will give it another try.
hmmm. I use SPS for every cake, every time. I do mostly bc with a few fondant embellishments. I never, ever refrigerate a cake. The summer temps here are in the 90 degree range with 90 % humidity. Nothing ever slides. I use a variation of the Whipped Cream Buttercream recipe in the recipe section. It's heat and humidity stable.
Leah, care to share your variation? I LOVE IMBC but I don't have enough fridge space to keep it in there all the time...I'm a hobby baker btw.
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