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Royal or Buttercream? Suggestions anyone?

post #1 of 3
Thread Starter 
I have a wedding to do this Saturday. Bride wants 200 cupcakes 1- 7" round to freeze and a mini of the 7" to cut at the reception. 100 bridal cupcakes and 100 grooms cakes. The bridal cakes need 1 sweetpea each. I have to travel 1 hour or so to deliver them and it's hot here especially with the heat index. icon_surprised.gif Should i use buttercream and hope it doesn't melt on the way or use royal!? Help me! icon_cry.gif I think I know what I should do but would like some others advise as well. Thanks for any help you can give thumbs_up.gif
The Cake Lady
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The Cake Lady
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post #2 of 3
humidity is bad for royal icing (since it contains no fat to repel moisture, it will absorb moisture and get soft and runny -- much like you want it to when you're making color flow decorations). heat is bad for fats, since they melt (but hydrogenated fats like shortening hold up better). i would go with buttercream, freeze the cakes, and travel with them in the air-conditioned passenger section of your vehicle (not in the trunk).
who pays any attention
to the syntax of things
will never wholly kiss you
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who pays any attention
to the syntax of things
will never wholly kiss you
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post #3 of 3
Thread Starter 
Thanks Aunt-Judy that is what I thought. But you can't ever be too sure about these things. This is why I love this site b/c you can check and recheck your thoughts and ideas! Thanks alot!
The Cake Lady
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The Cake Lady
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