re: How To Get Smooth Butter Cream that Stands up to Heat and Humidity

Hi All !
I crumb coat then use a thick consistency buttercream (just reduce the water). I use Styrofoam for my boards because we cannot get foam core in the Cayman Islands very easily. Before I place the cake on the board I cover it with glad press and seal and I cover it with a border of fondant or buttercream. If I don’t want a border I just use a thinner board. There is a local company that manufactures Styrofoam products here and they end up bing much cheaper than cake drums and foam core.