Smbc in the heat

Forum: Cake Disasters

Hi all…
Just wondering if anyone still uses smbc to fill or even frost when it’s hot out? Mines very soft now and I’m wondering if it’ll give blowouts or something, even under ganache?

Thanks in advance,

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Goreti ...

I still do but I refrigerate all my cakes. The one time I didn’t (graduation cake) I did end up with a blowout. That was my first experience with one and I was not a happy camper.

Fancy Favours & Edible Art (Sawsen) ...

Thank you hun, I guess I’ll have to be careful until I get a nice cake fridge to store them in x

Goreti ...

I’m not sure if the reason for the blowout was that it was not refrigerated but it just seems like too much of a coincidence.