Howdy,
Sorry to the OP, that I don't have any words of wisdom to offer.
Last year I created a 10 sheet cake, stacked/doweled/carved cake to recplicate a school built in the 1800's that was torn down the month before the cake-competition in August.
My cake was OUTSIDE, in 90 degree humid heat, only under a cheap covered tent, from 8am until 6pm. The cake did not lean, it did not melt. It was iced in my grandmothers BC icing (she was a caker for over 50 years and during the depression) and then covered in MMF.
However, I am just merely curious as to why the HR is best? This is my basic BC recipe, super, super easy and has never failed me. I use the wal-mart store brand great value all-veggie shortening.
So, for anyone interested, here is mine! (thanks grandma, RIP!)
2lbs 10X
1/2 C Shortening
1/2 (1 stick) softened MARGARINE
1tbsp vanilla (or whatever flavoring)
Dash of Milk if the consistency is too think
Mix together the shortening and margarine. Add in vanilla. Slowly incorportate the sugar. Like I said, never had any problems!
It is easier for a camel to pass through the eye of a needle than for a rich man to enter the kingdom of God.
It is easier for a camel to pass through the eye of a needle than for a rich man to enter the kingdom of God.