My last post got cut off for some reason... For the past few weeks I've had trouble with my American Buttercream melting inside my house, and my cakes collapsing. I crumb coat, freeze for 10- 15 min, and then apply the second layer of frosting. I usually leave my cakes in a box at room temp, but 3 cakes have now been completely ruined! I have had to chill them until pickup, but fear my customers will then have the same trouble... I live in Ohio, my house is at 73°, dehumidifier going almost nonstop. The only thing I can think of is maybe I shouldn't be freezing right now? Maybe frozen Buttercream + high heat/ humidity = melted cake??
can you eliminate some/all of the liquid? wonder what kind of fat you are using -- 10-15 minutes in the freezer is nothing -- but I hold all my cakes in the fridge -- winter summer all the time -- easier deliveries