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Hello Bakers ~ Today I am attempting a topsy turvy cake for the first time.  I understand that each level will consist of three tiers.  Now that it's like 90+ degrees today:(, I have to worry about the heat.  I will be making a stiff buttercream for my dam and use something else as my filling.  My concern is, how will the fondant hold up in this heat and will the buttercream be okay underneath it???  I've been cake decorating since January of this year so the temperature has been great.  Now I'm starting to get a little worried and this is my grand finale cake for today.  Thanks ~ D

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Both BC and fondant will act funny in extreme heat. And, 90deg is extreme. Are you working in an air conditioned area. If so, if you can get it down to the mid 70s you should have an easy time of it. Depending on your recipe, you BC could be fine or it could act like it is too thin and slip around the cake when you apply the fondant. I'd chill it for about 10 minutes before putting on the fondant. No longer though because you don't want condensation happening under your fondant.

Are you using a store bought fondant, homemade MMF, or another recipe? The recipe I use tends to get a little more stretchy when it's too warm. I roll it thicker so it doesn't tear. Maybe Eileen can offer some insite on the MMF. I know she has alot of experience with it.

My one and only topsy turvy I did with BC only. I used the cut out method. It was much easier than I thought it would be.
I will be using a mix of Wilton and Satin Ice (that's what I do for my class cakes because I don't want to use up my Satin Ice just for class). It's actually warm in my kitchen so it shouldn't be a problem. I will be using Wilton's buttercream in a stiff consistency for the dam but may use the CK buttercream underneath my fondant. I notice by mixing my ingredients it's not as bad as it would be if I just used Wilton's alone. As I said, it's only a class cake but I still want it to taste good enough and hold up well under this extreme weather. I need to be done by 4:30 and that includes finishing up my roses (40+). Thanks Deah!
Are you doing 3 layers and then transporting? Don't forget to run a dowel from top to bottom.
Three tiers but only two layers. I actually used your recipe "A Better White Scratch Cake" for the bottom layer and I really like the way it came out. It was perfect for two 10" pans and an 8" pan. Now I have to do the top layer and was thinking about a chocolate cake. I did make the Hershey recipe this past week-end but I'm afraid that it may be too moist. What's your opinion?
Sorry Diana, I meant tiers not layers but you figured it out :-) I always use the WASC for some variation of it. Love the texture and durability of it. Moisture isn't the enemy in carving, I think it's the crumb. If it falls apart when you fork it I wouldn't use it to carve because it will just crumble on you. You can't use a light and airy cake for a topsy-turvy. It has to be able to take some abuse.

Have you looked at Jeri's triple chocolate cake recipe? I made it Monday, baked well and smelled awesome. I'm carving it tonight (lightbulb) so I'll get to taste it then.
Diana, you can mix those two and do they still taste good? Im making a wedding cake for a friend next week and she is just one those girls who has everything. So for a gift I thought about making her cookies to give as favors. Of couse though I didnt want to waste my satin ice and certainly didnt want to use wilton on it's own. Cant wait to do this. My fianle cake was a complete total disaster from start to finish. Hope you have better luck!!!!

Diana Viera said:
I will be using a mix of Wilton and Satin Ice (that's what I do for my class cakes because I don't want to use up my Satin Ice just for class). It's actually warm in my kitchen so it shouldn't be a problem. I will be using Wilton's buttercream in a stiff consistency for the dam but may use the CK buttercream underneath my fondant. I notice by mixing my ingredients it's not as bad as it would be if I just used Wilton's alone. As I said, it's only a class cake but I still want it to taste good enough and hold up well under this extreme weather. I need to be done by 4:30 and that includes finishing up my roses (40+). Thanks Deah!
I take much longer making a cake in this weather. I find that even if the air is blasting, the icing still gets soft quickly. I constantly throw everything back in the fridge.
Okay ~ I've decided to hold back on the topsy turvy as I'm putting too much pressure on myself. I'm just going with the two tier wedding cake as in the "Wilton" course book as it's too hot in here and I still have to finish my roses. Thank you all for responding ~ although I may still try the stiff consistency for the royal icing because I really would like to do the cornelli lace.

Tracey ~ the Wilton and Satin Ice together is good. At times of crisis, you have to do what you have to do. Trust me on this one. I'm doing it this way because I will be keeping this cake home instead of taking it to work like I have my other cakes. My oldest made the request last night because he said I always take them to work and he doesn't get to enjoy my creations. He happens to be one of my biggest fans when it comes to food!
You can ship some of your heat my way!!! We have had to build a fire every night this week to take the chill off... rain rain rain... I am so ready for nice weather. We are usually HOT and dry June - Sept... and I have found that working all night when it is cooler is my best option or to get up at 4 am and work until it warms up too much... I am kind of a night owl.

Your fondant will hold up in the heat once you get it on the cake. I deliver a lot of wedding cakes to outdoor venues and have never had a problem with it... sometimes the buttercream kind of melts into the cake if it is extreme conditions though I always have the air cranked high when transporting.
Jeri ~ we finally went from 100 down to 80 today!!! My cake turned out great and I'm very proud of it. The only thing I did not do was the cornelli lace in the lime green. But now I know that I can do fondant in the heat and the buttercream held up well underneath it. Here are the photos:
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Your cake is beautiful!
Beautiful Diana!!!

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