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buttercream icing melting during transport!!!!

post #1 of 19
9/13/10 at 5:49pm
Thread Starter 
I have been using this buttercream icing recipe for a while now, and its held up well so far.So.....im in the car, right. with the air on FULL BLAST and the icing was getting a little droopy. by the time i got the cake from the parking lot on to the table in the resturaunt the wall of icing on the cake was basicly sliding off like fondant!!!. icon_confused.gif. now im new with cake decorating and stuff, but how can buttercream icing melt in a car thats tapedshut.gif near 60 degrees(exagerated maybe 65-72) icon_wink.gif. it was about 83 deg outside but i wasnt outside for longer than 1-2 mins. the cake was my for my grandma so she loved it anyway.(only the decoration on the top was left icon_cry.gif )(more exageration. there was still icing on the sides.srry im very dramatic icon_rolleyes.gif ). someone plz explain why the cake gods shamed me that day lol.
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post #2 of 19
9/13/10 at 6:16pm
What is your buttercream recipe?
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post #3 of 19
9/14/10 at 7:05pm
Thread Starter 
Quote:
Originally Posted by kerry126

What is your buttercream recipe?


The recipe:
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-7 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

the recipe varies. some times i dont add corn syrup or even 5 tbs of heavy cream. just depends.
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post #4 of 19
9/14/10 at 7:21pm
Between the butter, cream, and corn syrup, was it a very soft icing? Maybe that was the issue?
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post #5 of 19
9/14/10 at 7:36pm
doesn't sounds like enough PS to me! i've never put corn syrup in my frosting unless i wanted to thin it out for writing.
It's not "just" cake...it's my life!
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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post #6 of 19
9/14/10 at 7:39pm
I use sugarshack's recipe and it holds in severe heat and humidity, never have had any issues with it ever. You may want to check it out!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #7 of 19
9/14/10 at 7:44pm
It will also be more stable if you use more shortening, and less butter. I use equal parts butter and shortening. I also don't put in the corn syrup.
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post #8 of 19
9/14/10 at 8:10pm
Sounds like too much butter and a very soft Icing. Might be tasty but not strong enough for heat.
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #9 of 19
9/14/10 at 8:25pm
Quote:
Originally Posted by Loucinda

I use sugarshack's recipe and it holds in severe heat and humidity, never have had any issues with it ever. You may want to check it out!




What is sugarshack's buttercream icing recipe? Thanks! icon_smile.gif
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post #10 of 19
9/14/10 at 8:55pm
Could the sun have been shining through your car windows directly onto the cake?? The sun gets very hot shining through glass windows. I had that happen to a birthday cake I made for my dad. The icing slid right off the side of the cake. Now I always make sure that my cakes are well shaded from the sun when I am transporting them.
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post #11 of 19
9/14/10 at 9:10pm
no matter what if your cake gets to a certain temp itll melt, the best thing to do is sacrifice the flavor of real butter use a crusting buttercream with just shortening, look for a buttercream that does have transfats, or a high ratio, or as i think i learned from edna-add a touch of milk or cream to add the fat back in. your ratio of sugar and shortenting must always be at least 2 parts of sugar and 1 part shortening. if you look up crusting buttercream or the viva method recipe in the search on here then that has proven to be a sturdy recipe for me, and i live in houston tx where the sun and humitdity literally make the outdoors a suana dripping beads of sweat with in the minute of being outside! :/ i love butter in my buttercream but that is a personal indoor cake only sort of thing now. and i got my first recipe from my culinary book!
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post #12 of 19
9/14/10 at 9:19pm
Thread Starter 
Quote:
Originally Posted by teresa13

Could the sun have been shining through your car windows directly onto the cake?? The sun gets very hot shining through glass windows. I had that happen to a birthday cake I made for my dad. The icing slid right off the side of the cake. Now I always make sure that my cakes are well shaded from the sun when I am transporting them.


omg it was sitting in the front seat!!! icon_surprised.gif i feel so stupid. well i guess you live and learn. it was my 2nd time ever transporting a cake. the first time i had my brother hold it in the back seat lol. thank you so much you have been such a help!!
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post #13 of 19
9/14/10 at 9:25pm
I live in Hot, HUMID, Texas....and I had a problem with this until I started to use INDYS RECIPE...I can do a wedding tier cake and transport it, let it sit in a hot room or even outside for abit...and holds in temp of 98

Its on here on CC
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #14 of 19
9/14/10 at 9:34pm
Thread Starter 
Quote:
Originally Posted by 2txmedics

I live in Hot, HUMID, Texas....and I had a problem with this until I started to use INDYS RECIPE...I can do a wedding tier cake and transport it, let it sit in a hot room or even outside for abit...and holds in temp of 98

Its on here on CC



hmmm i will check out that recipe. i live in oklahoma and its humid up here too.Thanx icon_biggrin.gif
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post #15 of 19
9/15/10 at 7:42am
I'm echoing what others have said. I question the recipe, sounds like a creamy frosting rather than one that stands up to much heat at all. Did your piping look 'crisp' as you were doing it or did it seem to relax a bit?

When I transport, regardless of temp. outside it's in a shady spot in the back. I've got tinted windows and those little shades they have for babies are wonderful as well. If the cake is small enough it's in a covered box shading it more.

So happy it was for your grandma! I'm a pretty new grandma and no matter what my granddaughter did it would be perfect thumbs_up.gif
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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