I am still green when it comes to making big cakes. I had an order for a 3 tier cake this past weekend. It was a 16" a 12" and 8" squares stacked. I worked very hard to get crisp sharp edges, and make the quilting perfect! I prepped my SUV with dry ice to ensure that the cakes would stay cool. It was about 93+ degrees outside, and even the airconditioner wasnt helping much. In transit to the venue, the fondant started to sag and the buttercream was literally melting and dripping out from under the fondant. This has never happened before. I was horrified. I had a batch of IMBC (that was used on the cake) in my emergency kit, but even that was becoming loose. When we got to the venue, the cake looked horrid!! I wanted to cry~~ Does anyone know of a great heat proof BC suitable for 90 degree weather? I’ve tried crusting buttercreams before and really didnt like the grittiness.. HELLPPPP!!!!!!
Crys, Kitty Cakes, www.facebook.com/kittycakes21