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Loucinda
Forum Fanatic
Joined: Jan 26, 2005
Posts: 4142
Location: Central Ohio
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 Posted:
Mon Jul 06, 2009 7:21 am |
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I just wanted to post about my experience with this wonderful recipe the past couple of weeks.
I live in Ohio, where the heat and humidity are just wonderful (NOT) in the summer. I have had problems in the past with the heat and my buttercream frosting not playing well together. (unfortunately not many folks here seem to want fondant)
I made up a batch and iced a small cake and set it outside in the 95 degree weather and it worked perfectly!! It did not slide, melt, disintigrate...nada. It stayed PERFECT. ( I beleive the humidity was somewhere around 80% that day too)
I have since used it on 2 wedding cakes (one I just posted at the Columbus Zoo - outside venue) and it held PERFECTLY.
THANK YOU SHARON FOR YOUR RECIPE!!! (and BTW - I made a triple batch of the 6 qt. recipe in my new (to me) hobart 20 qt. - worked great!!) |
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Criola
Junior Member
Joined: Aug 15, 2008
Posts: 73
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Mon Jul 06, 2009 7:32 am |
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Thank you so much for posting your expirience, I plan on using the recipe this weekend for a cake which will be outside, and was wondering how it would hold up in the heat....Thanks a mil! |
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mbt4955
Forum Addict
Joined: Sep 04, 2005
Posts: 1310
Location: College Station, Texas
Birthday: Apr 09
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Mon Jul 06, 2009 7:56 am |
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I think one of the main "tricks" is to use all shortening and NO butter in the buttercream. Butter contains a lot of water and you will have problems when it gets too hot. I love my BUTTERcream, but can't use it for these outdoor Texas events. I typically use Indydebi's recipe with coffee creamer - taken from Sharon's recipe. I don't know what the Dream Whip (Debi's recipe) does, but I rarely leave it out and never if I am using all shortening. |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5973
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Mon Jul 06, 2009 8:27 am |
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That's good to know! I know I rely on IndyDebi's recipe when a cake is going to be outside. So now it sounds like I've got two outdoor recipes! Thanks! |
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Loucinda
Forum Fanatic
Joined: Jan 26, 2005
Posts: 4142
Location: Central Ohio
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Mon Jul 06, 2009 8:32 am |
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I have used Indy's recipe too, my problem with it is that I cannot always find dreamwhip - and I CAN always find coffee creamer! (I love the taste of both) I was real happy when I discovered that Sharon's recipe can take the heat just as well!  |
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Amymnn
Regular Member
Joined: Jun 09, 2007
Posts: 172
Location: Illinois
Birthday: May 24
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Mon Jul 06, 2009 8:36 am |
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Can someone please kindly link me to these recipes? The search isn't working for me and I'd love to try these for the cakes I'm doing this weekend. Thanks so much. |
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cakeladyinri
Junior Member
Joined: Oct 13, 2006
Posts: 42
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Mon Jul 06, 2009 8:39 am |
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I would also love Sharon's recipe, living here in New England we get those wonderful humid days as well |
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mbt4955
Forum Addict
Joined: Sep 04, 2005
Posts: 1310
Location: College Station, Texas
Birthday: Apr 09
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Mon Jul 06, 2009 8:59 am |
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hilly
Regular Member
Joined: Feb 24, 2008
Posts: 174
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Mon Jul 06, 2009 9:02 am |
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I agree, I used Sharon's recipe, with a few tweaks of my own for flavor and it lasted in this hot mess we call Texas  . I usually use 1/4 butter and 3/4 shortening but I've had some melting issues lately. I'll probably be sticking to it, at least while we're having 100+ degree days  . |
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hilly
Regular Member
Joined: Feb 24, 2008
Posts: 174
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Mon Jul 06, 2009 9:03 am |
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I agree, I used Sharon's recipe, with a few tweaks of my own for flavor and it lasted in this hot mess we call Texas . I usually use 1/4 butter and 3/4 shortening but I've had some melting issues lately. I'll probably be sticking to it, at least while we're having 100+ degree days . |
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tiggy2
Forum Fanatic
Joined: Oct 07, 2005
Posts: 4400
Location: Omaha, NE
Birthday: Aug 13
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Mon Jul 06, 2009 9:13 am |
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If you need sugarshack's recipe for the 6qt KA let me know and I'll post it. |
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grannys3angels
Forum Addict
Joined: Feb 09, 2007
Posts: 866
Location: Kentucky
Birthday: Apr 16
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Mon Jul 06, 2009 9:38 am |
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This is another eason why I love and use Sharon's recipe (I have my own flavor combo I use).
Here, the temps can reach 100 or more during the summer... I haven't had any trouble with this recipe in the heat, so far.
A wedding cake and grooms cake I did in april, made a 4 hour trip in hot temps. The bride said, "that both cakes were in tack, and the icing held up prefect at the outside wedding".
Her new DH wouldn't let no one cut his cake and she said, it made the trip back home in the trunk of the car and it still look like it did the day I made it" and now is living in their deep freezer.
I give her recipe a  for taking the heat.
God Bless,
Sharon |
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Loucinda
Forum Fanatic
Joined: Jan 26, 2005
Posts: 4142
Location: Central Ohio
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Mon Jul 06, 2009 10:06 am |
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I know unless you have experienced the icing melting off a cake, you cannot appreciate how nice it is to have a frosting you KNOW will hold! 
For me, Sugarshack's (Sharon's) recipe is a lifesavor (and so is Indy's) I am an avid follower from now on.
(and I was glad to make it in the 20qt. with no problems!!) |
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joaaaann
Regular Member
Joined: Jun 06, 2006
Posts: 139
Location: OKC
Birthday: Oct 10
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Mon Jul 06, 2009 10:19 am |
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Personally, I would love to get the recipe for the 6 qt KA as offered prev by Tiggy2 |
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robinleah
Regular Member
Joined: Jan 31, 2007
Posts: 131
Location: Halifax,NS
Birthday: May 14
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Mon Jul 06, 2009 10:21 am |
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Tiggy2,
Can you post the recipe for teh 6qt. I am about to Sharons recipe but my ka won't hold the whole recipe. |
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