I think that dark chocolate ganache with at least 60% cocoa butter maybe the most stable, I think certainly more so than any buttercream. Can you get a hold of any kind of outdoor cooling system for the area where the cake will be?
The Garden Baker
No, it will be in the shade but still sept in Spain ?? also it needs to be white !!
What about white chocolate ganache with 4 times white chocolate to cream?
Will it be covered in fondant?
Some people use buttercreams that they consider to be more stable, adding extra merangue powder to the mix or using part butter and part Crisco or the equivalent.
Have you thought of doing semi naked cakes? There is less to melt and they can look beautiful.
The Garden Baker
thanks what is Crisco?? can I buy it in Ibiza, will experiment with white choc etc… have plenty of time before… all good ideas thanks
ps semi naked no good for this.
Crisco is a white vegetable fat. It’s an American brand. The English use something similar called Trex, I think. You can make an American buttercream using all Crisco and powdered sugar or all butter and powdered sugar or half Crisco, half butter and powdered sugar.
Try Googling stable buttercreams for hot weather.
Good luck!
The Garden Baker
thanks, hadn’t heard of that or thought trex would be suitable i’ll experiment.
It might just be me but I couldn’t find icing sugar in Spain when I needed it 😬.
thanks ,its Ibiza. family recce’ at lidl Ibiza in may , so if no icing I will have to bring with me
I was in Almeria. I took my favourite fondant to Australia but customs were confused as to what it was. Maybe if you have a blender you could grind your own icing sugar if you can’t find any. I looked at Lidl who are in Ibiza but couldn’t find ‘azúcar Glacé. Look here at comments
https://britishexpats.com/forum/spain-75/icing-sugar-695551/
Would it be possible to keep them indoors in a cool place until they have to be cut. This is what I did for an outdoor wedding. A few minutes before cutting, I set it up for pictures.
