First...can you put Swiss Meringue Buttercream over Regular crusting buttercream crumbcoat without issues...and Second...How long can Swiss Meringue go unrefrigerated. I am making a cake for a cake contest/auction and I am supposed to deliver the cake at 9:30 in the morning...cakes will be judged at 12:00 and auctioned at 1:00. Temps here at 2:30 was over 80. What do you think? Should I go with regular buttercream or use the Swiss Meringue Buttercream. The only reason I wanted to go with the SMBC was my cake has ocean waves and I want to use the SMBC to make peaks like waves.
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mamawrobin
Posted 14 May 2010 , 11:03pm
post #3 of 3
I'd go with regular buttercream with the temp issue.
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