I used the online tutorials of Edna De La Cruz and Inspired By Michelle (ganache video) and Sharron Zambito’s video ” Perfecting the Art of Buttercream” ( get all of her videos they transformed my cakes in every way), to help me develop this technique.

Everyone has a different method just as everyone walks a little differently. I think that taking a little bit from many sources and developing a style that suits you will get the best results for each person.
My butter cream cakes go to beach parties and beach weddings and never melt.

So here is my little bit, it starts off with the humidity resistant butter cream recipe and then the video link

• 1 cup butter
• 1 cup shortening (high ratio or IGA store brand , for me never Crisco)
• 2 tablespoons cornstarch (this is the heat and humidity fighting ingredient)
• 4 tablespoons liquid (milk, heavy cream, water, coffee creamer, juice….)
• 2 teaspoons of flavoring such as vanilla
• 8 cups of confectioner sugar

Mix the first five ingredients then slowly add the sugar. Don’t it for mix too long. In super hot weather reduce the liquid by 1/4 and reduce the butter to shortening ratio i.e. more shortening less butter.

Here is the video link on how to apply the butter cream to get a smooth finish with sharp edges on a demo cake.

For my fondant cakes I do the same steps with the butter cream for an under coat and then use a fondant mix of half Wilton (this stuff resists all types of weather) and half Massa Ticcino tropical fondant with a little tylose to cover the cakes, and the cakes really stand up to the heat and humidity