Yep in my tropical weather I use a higer ratio of shortening to butter. And in super hot weather 100% shortening….. in Australia our supermarket shortening is made of Hydrolysed Coconut Oil which has a much highet melting point than butter. I also find adding Meringue poweder can help stability too.
Naomi AKA Cairns Cake Lady, Australia www.cakedecorcairns.com or www.google.com/+CakeDecorCairns or www.facebook.com/cakedecorcairns
