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buttercream icing melting during transport!!!! - Page 2

post #16 of 19
Our June averaged about 100 degrees per day and about 95% humidity. I was terrifed of buttercream melting but I have a plan for delivery and delivered over 45 minutes away with no problem.

all of my completed cakes go in a box and I refrigerate overnight, even tiered cakes. I keep the box closed and put it straight from the fridge into a car that has the a/c running full blast and has been for at least 15 minutes to keep the car cool. I have an SUV and it sits in the back and the windows are tinted. It stays in the box unti I get it inside the venue. It goes from the box to the table. Even with our superhot and humid summer, I didn't have any melting. Most of the time, I use Sugarshack's buttercream but this worked even for a vanilla rum buttercream that is all butter. I was afraid that it was going to melt inside the venue because it was so hot in there but the bride said it held up great, no melting.
post #17 of 19
Wi9th Sugarshack's recipe, I never refrigerate a cake. Never. The cake does not have to go through the condensation and temperature changes that way. I have never - not once - had an issue with melting frosting or any of those issues. It holds in 96+ heat with 90+ humidity just fine. I have 6 qt. KA and use sweetex to make it.

2 lb 13 oz. sweetex
1 + 1/4 cups plain liquid creamer
5 Tablespoons flavoring
6 lb. powdered sugar
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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 #18 of 19
Thread Starter 
Quote:
Originally Posted by Loucinda

Wi9th Sugarshack's recipe, I never refrigerate a cake. Never. The cake does not have to go through the condensation and temperature changes that way. I have never - not once - had an issue with melting frosting or any of those issues. It holds in 96+ heat with 90+ humidity just fine. I have 6 qt. KA and use sweetex to make it.

2 lb 13 oz. sweetex
1 + 1/4 cups plain liquid creamer
5 Tablespoons flavoring
6 lb. powdered sugar


omg, that seems like so much sugar.i have always tried to avoid recipes with large amount of sugar.since im a begginer, my cakes go to family and most of them cant stand icing that is too sweet. so do i really have to sacrifce the taste of my buttercream just so it will stand(or crust) better. icon_sad.gif
post #19 of 19
That recipe makes 6 qts. of icing. (I think I measured out 18 cups)
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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