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I think there is a bubble of dry air that follows me?

post #1 of 8
Thread Starter 

So I live in texas and it seems humidity doesn't follow me. Only on rainy days does everything seem to go right..lol.. My fondant I made yesterday is already really dry on the outside and the cake is still moist. Within 10minutes the fondant won't even move on the outside of the cake and is almost un-dentable. I used just MMF instead of the foster recipe, but still. Any decorations on the outside of the cake made with buttercream are rock.

I can only use the non-butter recipe due to the cottage food laws which prohibit the perishable items.

I am worried when I get a wedding cake order that I'll have to do all the pipping done the day of or it will just be yucky because its dried so fast. Any tips to solve this? Anyone else in Tx having the same problem or is the dry bubble really following me???

post #2 of 8

Let's trade kitchens for a week.  I'm in Central America and the rainy season is in full swing - all the mind melting humidity you could ever wanticon_lol.gif.  The skeeters are insane right now though...I just smashed one and it looks like Dexter's been on a spree in here.

post #3 of 8
Thread Starter 
Haha thank you for amusing me! I feel ya it seems like my kitchen is backwards.. I've got flies occasionally but thank goodness no skeeters! Ill pray the skeeters leave you be and the sun comes up. icon_wink.gif
post #4 of 8

This is going to sound elementary, but have you tried adding more shortening or some glycerine?

post #5 of 8
Thread Starter 
Yes but the shortening makes the buttercream not stick to anything? If that makes sense? The glycerine and me are not friends lol very sensitive to it unfortunately. Keep the ideas coming though.
My air conditioning panel is digital and it has an adjustment for humidity but I thought it was a joke. Maybe I'll check it and raise it to see if it does anything.
post #6 of 8
Smitty, you can use perishable items in the recipe as long as the finished product is non-potentially hazardous. Texascottagefooaw.com has had a few recipes tested at their own expense.
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #7 of 8
Quote:
Originally Posted by smittyditty View Post

So I live in texas and it seems humidity doesn't follow me. Only on rainy days does everything seem to go right..lol.. My fondant I made yesterday is already really dry on the outside and the cake is still moist. Within 10minutes the fondant won't even move on the outside of the cake and is almost un-dentable. I used just MMF instead of the foster recipe, but still. Any decorations on the outside of the cake made with buttercream are rock.

I can only use the non-butter recipe due to the cottage food laws which prohibit the perishable items.

I am worried when I get a wedding cake order that I'll have to do all the pipping done the day of or it will just be yucky because its dried so fast. Any tips to solve this? Anyone else in Tx having the same problem or is the dry bubble really following me???

As the previous poster stated, http://www.texascottagefoodlaw.com/Resources/Recipes/SMBC.aspx, you can use butter under the new laws. Your finished product just has to be able to remain unrefrigerated. GL

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

"The only thing better than a cake is two cakes"

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post #8 of 8
Thread Starter 
Oh thanks guys! I knew there was a new law on top of the other one but didn't think it passed yet and thought it just had to do with delivery/ handlers permit. Thank you I think the butter will help a lot.
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