Ok, so here's the forecast for my hometown for the next week (all in celsius) - 38, 41, 33, 33, 40, 34, 29. I haven't got any cakes to do this week but I have a couple of big ones next week and the heatwave is making me VERY nervous!
I did an anniversary cake last weekend in sweltering heat (you'll see it in the gallery) and had some big problems. I knocked a bit off the price for the customer because of how these impacted on the final product and I hate having to do that. Like all of us, I wanted to deliver something perfect.
So - how do we beat the heat? The biggest problem I had last weekend was that once the fondant was on, it started to 'sweat'. I ended up with a big dewy sheen all over the top of the cake and when it finally dried out (overnight) it became very sticky and a little uneven across the top. I had a big air bubble appear too but I managed to smooth it out somewhat (but still - not perfect!)
Would love any tips from those of you who work with the heat a lot. I currently use a solite based buttercream under my cakes. I find ganache very tricky to work with. I have air con but I find that it makes the humidity worse (if that makes sense!).