Cake Decorating Community - Cakes We Bake

I need your help please!!!  Currently I do several farmers markets selling my cupcakes.  I am running into a problem with the heat & my buttercream "melting" and becoming hard on my cupcakes.  Does anyone have any ideas that might help with this situation.  They are stored in plastic containers (not sure if that's the problem) and I have a canopy set up to help with the direct sunlight.  

 

Any input will be most greatly appreciated.  When the weather is cooler or overcast I don't run into this problem.

 

Thanks for your baking ideas & help!!

 


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Can you keep just one container of each kind of cupcake on the table at a time and keep the rest in coolers in your car? That's really the only thing I can think of.  Good luck!

That's what I was thinking I was going to have to do :)

 

thanks for your response Eileen!

Eileen S said:

Can you keep just one container of each kind of cupcake on the table at a time and keep the rest in coolers in your car? That's really the only thing I can think of.  Good luck!

The plastic containers sweat and cause more moisture... You need to allow some air to get into them.  If it is really hot you will have to keep them in coolers or your buttercream will just melt.  Cupcakes and hot weather are not the best of friends!

I haven't got an answer to your problem... but i would love to know how you make your butter icing? ... i want to start making cupcakes but haven't found a topping that i like yet??? any info much appreciated?? thankyou... Debs x
I agree with Jeri on the plastic containers. I'd also suggest starting off the day with your cup cakes frozen. Of course keeping your stuff in coolers is a good idea, dry ice rather than normal will help cut down on the moisture problems you are going to run into as far as condensation etc in your coolers. I suggest using dry ice in styrofoam coolers with holes punched in the lids. I know it's counter-intuitive, but put the ice at the BOTTOM of the cooler with a towel or something between it and your product, or you will end up with everything frozen solid. Invert the lid so it's like a bowl, and put a little dry ice in there on top too.
I'm so glad you asked that question!  I'm gonna do a farmer's market in a week or two and was wondering the same thing.  How long does dry ice last?
pretty long in a cooler. several hours.

Thanks all for your ideas!!!  I did go out and purchase a cooler and used regular ice and all seemed to work.  

 

I wasn't sure where to find dry ice so I went the other way instead.  Everything worked out perfectly and the cupcakes were still nice & fresh and the icing was amazing!!!

 

 

when making your icing you may want to add a tesp or Tble. of cornstarch or dream whip(powdered whip topping mix) to your icing to help with the melting problem.

Hey Janine

I am from Burlington, On.  And it has been mighty hot here, eh??  No relief or rain in site.  Anyway, I did cupcakes for a wedding awhile back.  I had to deliver/set-up om a blistering hot day with + humidity.  A colleauge on here from Georgia gave me her go-to recipe for humid weather icing.  Pretty much the Wilton icing with addition of a little cornstarch.  I have been playing around, and think I might have a winner.  One half of the Wilton type icing with one half royal icing mixed together.  Tastes pretty good, and good stability with the royal icing.  Royal icing on it's own would be way too stiff & crunchy for me. I can send you the "Georgia" recipe if you like.  I also add butter flavor to cut the shortening/and sweetness.

Hi June

 

thank you so much for your tip ... yes it certainly has been one of the hot humid icky summers :)  But who's to complain!!!  lol

 

I would appreciate that "Georgia" recipe if you don't mind.  Royal icing is not only crunchy but too sweet for my taste buds.

June Kowalczyk said:

Hey Janine

I am from Burlington, On.  And it has been mighty hot here, eh??  No relief or rain in site.  Anyway, I did cupcakes for a wedding awhile back.  I had to deliver/set-up om a blistering hot day with + humidity.  A colleauge on here from Georgia gave me her go-to recipe for humid weather icing.  Pretty much the Wilton icing with addition of a little cornstarch.  I have been playing around, and think I might have a winner.  One half of the Wilton type icing with one half royal icing mixed together.  Tastes pretty good, and good stability with the royal icing.  Royal icing on it's own would be way too stiff & crunchy for me. I can send you the "Georgia" recipe if you like.  I also add butter flavor to cut the shortening/and sweetness.

Ok Janine

Here is the recipe supplied by Frieda Douberly/Georgia

1/2 butter

1/2 veg shortening

1 tsp clear vanilla

( my personal taste, I add 1 tsp almond + wiltons butter flavor to taste or approx 1-2 tsp )

4 c icing sugar

2 tblsp milk

2 tblsp cornstarch

Beat short/butter till fluffy, add flavorings, mix well.  Gradually add icing sugar, beat well. Icing will appear dry.

In separate bowl, mix cornstarch into milk till dissolved.

Add slowly to icing mixture, then beat med speed till fluffy

Keep in airtight container up to 2 wks in fridge.  Re-whip before use

 

I add 1/4 of my royal icing recipe to this.  I said 1/2, but that was a mistake.  I use Alton Brown's royal icing recipe.

It is:

3 oz. pasturized egg whites

1 tsp vanilla ( again, I prefer almond )

4 c icing sugar

Beat egg white & flavorings till fluffy.  Add icing sugar slowly till incorporated and mixture is shiny

Beat on high till stiff glossy peaks form.

Approx 5-7 min.  This is the time food colouring if desired, can be added.

store in fridge 3-4 days.

I have stored this for up to a week in fridge.  Just rebeat to use.

Give this a try, and let me know what you think.

June

 

 

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