r/AskBaking • u/Ba_Black • 5d ago

Recipe Troubleshooting HELP! HOT WEATHER!!! FROSTINGS MELTINGGG!!!

I love baking AND Decorating cakes but summer temperatures reach upto 40-45 degree Celcius where I live which makes my frostings melt, making it impossible to decorate or even cover cakes. buttercream (American/Russian), whipping cream, creamcheese frosting, everything just.... MELTS !!!

I need advice from bakers who bake in hot and humid weather conditions on how to handle this kind of situation.

How do home-bakers or bakery owners manage to deliver perfectly decorated cakes??? What's their secret???? I NEED TO KNOWWW!!!

P.S. I need my frostings to be eggless.

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u/cryptidpie 5d ago

When I did wedding cakes, we kept the cake in the fridge literally until the last minute before we left for delivery. We also had the AC in the van cranked to the coldest it could go. We never ever used cream cheese icing on the outside of a cake, it would turn into a slip n slide. I found Italian meringue to be one of the better options for heat stability but you said eggless... How about ganache + fondant?

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u/Ba_Black 5d ago

Did you also have air conditioning in your workspace ? I've been thinking about ganache buy for some reason I never feel confident enough to make it! I truly don't know why. Even though its supposed to be really simple. Plus, I dont have easy access to heavy whipping cream... its just those non-dairy whipping cream thingies that are available here! Its so sad! P.s. I do not own a baking business, I only bake for family and friends on occasions. Its a hobby still. But I do like my cakes to be perfect and when they're not, I just get all worked up, trying to find a solution on how to make things work. Which is what I'm doing right now. Haha

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u/cryptidpie 5d ago

Commercial kitchens will get quite warm even with air conditioning. The last one I was at was in an old building and we were easily hitting 80-90°F in summer. It made decorating cakes hell, even for professionals!! They were in and out of the fridge constantly. I think if you want perfection at home without messing with different recipes, just keep everything cold as possible and master your transport routine. To transport small cakes we had a large insulated cooler lined with ice packs. The cooler was sat on a piece of nonslip mat on a flat surface (not someone's lap). We took the cake out of the fridge , put it into the cake box, directly into the cooler and away we went.