I live in Arizona and I have been having trouble making Good frosting that will stand up to the heat. I want my own bakery So this has been a issue for me, I'm used to the Washington State Weather its a lot different from Arizona! but its my challenge to figure out but I thought I would come on here and ask for some help for any tricks or tips people can give me. I don't like the taste of Crisco frosting it's to greasy in the mouth and I heard that hi-ratio shorting is not like that so any help will work and thanks in advance for your help.
AI'm in AZ, but I use smbc all year anyways unless I need to use ganache. Since the ac is on, and on in the car, and on wherever I deliver to, the weather outside doesn't matter. Are your cakes going to be outside? If so, yes, try out a hi ratio recipe, like Sugarshack's. It's easily found on Google.
Do you get clients that have out side events that you cant use the SMBC or no I just want to be prepared.
for the first 2 it is the method used in making them and the taste. What is SB?
Quote by @%username% on %date%
%body%
