I don't konw if this is a disaster but I feel just awful about it!

Yesterday, I delivered a wedding cake that was all buttercream (which I was against anyway, the weather in April in NC is just too unpredictable, but the bride insisted on buttercream) Anyway, we had a huge weather change yesterday, where it was going from 80 degrees to 50 degrees in one day. So it was dark, humid, stormy and nasty out. I had the car nice and cool off with the A/c Going and the house was nice and cool and the cakes (I deliver them unassembled) were doing well. I arrived at the clubhouse where the receiption was and they place was very hot and humid. One top of that, they were cooking like crazy and had the kitchen doors opened and that added to the humidity! Anyway, I assembled the cake and everything was fine. As I was cleaning up and getting ready to leave, the top tier buttercream started to shift a little. It was very soft! It make it look crooked and they asked me to fix it! I had no idea what to do, as I knew it was the humidity taking its toll, and the buttercream was having a hard time holding on to the royal icing roses all over it. The attached photo is what it was looking like. (I smoothed it down a little and redid the scroll work)
I HOPE it survived the rest of the day (I am sure I will hear about it)
My question is, how what do you do in a situaction like this? My buttercream (I use the hi ratio shortening, and a little butter...1 1/2 cups of shortening to 1 stick of butter) usually is more stable. Should I use less butter? I don't add mer. powder to the icing itself because I have a hard time smoothing it when I do. SHould I? ANY suggestions!!!!

Also, the mother of the bride was ok about this but the groom (they were setting up) wasn't sure how the bride was going to like it. How do you handle a wedding cake disaster? Do you write an apology letter or just take it as a learning experience? Or should I wait and hear what the bride says (if I hear anything at all) I usually write an email asking for feedback and always get wonderful feedback! I am afraid to this time!! I feel just awful on how this cake turned out!

I use an all Crisco recipe. The only time that I use butter is if the bride inisists on it and I do tell he that in Texas (esp. in the summer) that it would not do well.

So I definitely think the heat/humidity has something to do with it. If I have no supplies that need to be returned to me, I usually wait for the bride to get back in touch with me. Or maybe ask someone who was at the wedding reception about the cake before contacting the bride so you will know how to word the letter.

Sorry, I'm not much help.

Hello,

I live in Houston, where it's hot and humid 300 days of the year, and use butter-based icings with no problems. I ALWAYS tell the bride that the reception site has to be 74 degrees or cooler or the icing will fail. It's then up to her (or her planner, or whomever she assigns to the task) to make certain the reception site complies.

I'm sorry your icing got warm. I'm sure your cake was gorgeous though!

~ Sherri

OK - two things:

1) When the weather gets warmer in Ohio (which could be in the next 15 min. - you never know around here) I always add a little cornstarch to the icing. They can't taste it and it sets up longer

2) I just had a bride email me complaining of her cake falling over - I just told her that she might have cut it wrong, I wasn't there to see how she did it - it was fine when I left. The groom was complaining about how it looked before we ever set it up, but we fixed it.
http://cakecentral.com/cake-decorating-ftopict-21257.html
here's a link to my posts and wonderful suggestions I got from everyone here.

Barb

BarbaraNoel.....I"M LOL @ the weather in Ohio....it's so true.....people in Jersey always say...come on I know it NEVER gets HOT in Ohio....not like Jersey...I tell them they're nuts!!! I lived there for 12 yrs. (and moving back in a few months actually too) and it definitely has its moments...I remember one year it was 78 degrees and the next morning I woke up and there was 2 and 1/2 ft. of snow in my driveway!!!!!! Ohio weather is CRAZY sometimes LOL

Meringue powder in your icing when you are dealing with heat and humidity will help stabilize it!

HI there!

I make my icing here in texas in the spring, summer and fall with the hight ratio shortening only! I simply refuse to make the butter recipie during april - October. They don't like it, but when explained to them, they usally understand. I have not had any problems as of yet, Knock on wood. The high ratio shortening isn't that bad, it tastes much better than the all crisco I think.

When I started decorating, I used crisco. However, I always found an aftertaste with that. Never noticed it wth the HRS.

All you can do, if the bride calls, it to explain to her that Humidity and Buttercream doesn't mix. I think that the cake looks just fine in the photo. Sounds like you just had some extra nit pickers there.

Let us know if anything develops. Let me know if I can help.

Dawn

I live in SE Texas - 90 miles east of Houston. I use buttercream w/ real butter and just a little Crisco. It is hotter and more humid here than just about anywhere on the planet - heck - I live in a swamp (literally) and I have only one time had buttercream slide. It wasn't my recipe though and I didn't make it. A friend that has a huge Hobart made it and one one tier is was sliding just a little. I have found as long as I keep my house cool and the car on the way over I have not had any problems. I do both buttercream and fondant cakes.

Thanks for all the great replies!! I have another wedding in May, and am going to try the hi ratio and flavorings.

I never did hear from the bride, or the groom, so I guess it all worked out.

I live in High Point NC. I have ALWAYS used a shortening based frosting (I use Alpine) because of the humidity in this State.

I also teach cake decorating classes. One of the classes is "Preventing Wedding Cake Woes'. I cover everything from the phone call taking the order to setting up the cake at the venue.

There are ways to minimize problems caused by our unpredictable weather. Send me an email if you'd like more info.

My daughter's wedding was on the Outer Banks...the last week of May...OUTSIDE! I made the cake with all-Crisco buttercream and didn't have any problems at all. Maybe I just got lucky!

I live just outside KC and about 3 years ago I did a wedding cake for July 4 - it was outside and the temp alone was 102 in the shade. The humdity in Kansas City is terrible - I use 100% crisco for BC and did not have any problems at all.

I'm so sorry that they were being so picky before you left. I would have told them when I first arrived that the doors needed to be closed & the air turned on & down low or the icing would slide. What they decide to do after the cake is delivered & you leave is up to them. You can not control what happens after you leave.

Let's say that you have the cake set up and everything is wonderful and a someone bumps the table really hard & the cake falls - that is not your fault. You were gone & didn't have control of the situation. A hot venue is the same thing in my book.

I thought your cake looked GREAT!

I'd definately try the shortening based recipes and see what works - btw, your cake looked great!

thanks for all the great responses! I feel a lot better now knowing I am not alone in this!

i do have a claus in my contract that states I am not responsible for what happens to the cake after I leave...even act of God! I have nightmares of food fights with my cake! hahahaha

I am about to do a wedding cake for the middle of May and Georgia weather is highly unpredictable. It may be chilly and it may be 85 degrees. There are ingredients you can use to prevent the melting bc. I have heard of a product called Stay Ice. The other is called Stabil Creme. Here is a link:

http://www.kitchenkrafts.com/product.asp?pn=IN1050&bhcd2=1145633530


Cheers,
Darci

Because I am very new at this..... when you say ALL Crisco buttercream. Does that mean for the stick of butter that I use, you would replace with more crisco????

I always use Hi Ratio shortening and butter flavoring and meringue powder or some cornstarch. You can also use cream of tartar (not tartar sauce as I had one student call and ask). LOL. At least she called before she did it. It takes practice smoothing it, but it is worth it in hot or humid weather. The product from KitchenKraft is mostly cornstarch.

I always use Hi Ratio shortening and butter flavoring and meringue powder or some cornstarch. You can also use cream of tartar (not tartar sauce as I had one student call and ask). LOL. At least she called before she did it. It takes practice smoothing it, but it is worth it in hot or humid weather. The product from KitchenKraft is mostly cornstarch.

Please tell me what Hi Ratio shortening is. New to this wonderful craft and obviously have lots to learn.