Help Needed- 1St Outdoor Cake- Which Frosting To Choose?

Decorating By pamalbake Updated 17 Sep 2014 , 2:37am by pamalbake

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pamalbake Posted 16 Sep 2014 , 12:47am
post #1 of 7

My client just told me her cake is going to be outside, under a covered area ( picnic shelter). Surprise!


It will be a high of 84 degrees, time of day between 5 and 7pm.


She wants either of these finishes on the cake:

1- white chocolate ganache

2- Coconut buttercream

3- White chocolate ganache under a layer of coconut buttercream.


I use high ratio shortening if that matters.


1 more question:

 I would assume that  Even if I put the cake in a corrugated box, with cold packs inside, that it would not keep outside in the shade for an hr or 2 and I should deliver it at the time she is ready for it?

I don't mind, she is a very close friend and a repeat customer and fan with many referrals.


OMG_ she wanted to keep it in the car,, to surprise her husband with the cake!  That would be a surprise to all when it was unboxed! 


Advice please!!

6 replies
hbquikcomjamesl Cake Central Cake Decorator Profile
hbquikcomjamesl Posted 16 Sep 2014 , 4:23am
post #2 of 7

AA couple blocks of dry ice in the bottom of the cooler, along with bags of water ice?

At any rate, I'd use an aggressively-crusting BC. And absolutely nothing that spoils readily.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 16 Sep 2014 , 1:24pm
post #3 of 7

chocolate and butter don't melt till it hits the late 90's and of course when it's 84 degrees, the temperature  inside the car and direct sunlight can ramp the thermometer up quick -- but it's not like trying to deliver an ice cube that's just gonna melt no matter what --


i put some cupcakes iced with all butter icing in a large 16x16 corrugated box on my porch in full sun at noon in summer heat -- upper 90's at least -- they were just fine after a couple hours -- not loose not melty -- just fine -- you got this -- if you use ice be sure the condensation is contained so it won't get onto anything

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-K8memphis Posted 16 Sep 2014 , 1:32pm
post #4 of 7

more accurately i should say mid to late 90's 

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-K8memphis Posted 16 Sep 2014 , 1:51pm
post #5 of 7

another example -- arrived at the venue several hours early after a 2- hour drive and i was going to set up my air brush and perk up my purple ombre -- it was ok but could have used a touching up -- well after arriving i learned that the cake would be set up outdoors -- so i never opened the boxes till the last minute -- cakes were perfect -- this was thousand oaks or woodland hills ca in june so freezer packs and corrugated cardboard hold cold cakes incredibly well --

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cai0311 Posted 16 Sep 2014 , 4:39pm
post #6 of 7

ASince you use a recipe with high ratio shortening you should be fine with the all buttercream option. As long as the cake is in the shade you should be fine with the white chocolate ganache options.

I use a buttercream with high ratio shortening and deliver cakes to outdoor wedding receptions all the time. I deliver the cakes (or cupcakes) 2 hours before the reception starts so I am done before any guests arrive. There has never been a problem.

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pamalbake Posted 17 Sep 2014 , 2:37am
post #7 of 7

Ok, buttercream it is.  What do you think about piping a green grass around the base of the cake?  Bad idea? I would think with wedding cakes, you haven't used much colored buttercream on the cakes, particularly green?

BTW- your cakes are gorgeous. Should I just stick to a sating ribbon?  It's a golf theme cake.

Thank you.

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