Hello there, I’m looking for a bit of advice. I’ve been asked to make a buttercream covered tiered wedding cake this summer for a wedding held in a marquee. I’m really worried in case the weather is very hot (I know that’s not very probable here in the UK!!!!) and the buttercream might start to melt. Has anyone any advice on the best type of buttercream to use or is it a definite no no!!
Thanks very much, Janice x
Janice, Kidderminster UK, www.facebook.com/cupcakesplus