Has anyone every heard of such a thing? I had a caterer tell me about a cake that was icing with high humidity icing...cost 3 times as much because of it. Funny thing is, the cake still flopped in the heat!
Just curious...

What do you do in a case where the cake has to be outdoors for a wedding? I use the all shortening icing...no butter, but still a concern. Any advice?

Thanks...

Fondant is the best way to go but if it has to be BC, I've read the indydebi has never had issues with hers in high heat/humidity. Might want to check on it. She's posted it in the recipe section.

that's interesting...wilton has a high humidity buttercream recipe that i use all the time. it is the basic buttercream recipe (i use all shortening) with some added cornstarch.

IMO, adding cornstarch to the recipe shouldn't result in a 3-fold increase in price!!

okay.. I just had a really bad experience with this same thing and refunded $250 because of my issues. I transported a cake an hour away and by the time I got there the icing had melted off. I used Indydebi's recipe... BUT... here's what I should have done. I think the icing was too thin so I should have added more powdered sugar. I also add some meringue powder to help it set up as well and I didn't have any this time. I think it was because of these two items that I had such a disaster. So my advice would be to keep your icing somewhat "thick" and use some meringue powder

IMBC is supposed to be more stable than regular buttercream. It does not contain shortening so there is a limit to what it can do though.

I agree with adding of egg white powder and meringue powder, I ran out a few weeks ago could not run out and forgot the last time I was out bying ingredients. It makes such a difference in the texture. I am sure glad it was not hot yet because my cakes would have flooped for sure.

Good Luck .

Can you tell me how much meringue powder you use? Thanks

I don't really know how much I use... I just "shake" some in. I would think a tablespoon to one batch maybe???

thanks so much....

I use 1 teaspoon MP per cup of shortening/butter.

I use an all shortening bc also. My recipe calls for a packet of Dream Whip powder. That really helps it set up and gets a nice crust. If it's high humidity I just add an extra 1/3 cup or so of powdered sugar so it's nice and thick. Also, spreading a bit thinner on the cake will help as it does not have a ton of weight pulling it down. I have never had issues with heat, just the humidity. This seems to cure the problem though.

I agree with adding more powdered sugar (mine also uses dream whip) and spreading it thin. I think that is something else that would have saved my cakes

I use sugarshack's recipe which includes the high-ratio shortening Sweetex. I'm sold on it. It works better here than even the all shortening (Crisco) recipe that I used to use.