90' heat, cake sweating = me sweating
Does anyone have any advice or experience with stopping a buttercream cake from sweating when pulled from the cooler and brought to the reception site? I place them in totes so they come to room temp at a slow rate, but the smaller cakes always sweat more since there is less volume to icing ratio.... or something. Any Alton Brown type folks out there who understand the science of what is happening? I'm at a loss...
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Permalink Reply by Laney Cowan on
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I'm in Charleston & it is always hot here. All my cakes sweat. I'd love to hear any ideas of how to negate this, but I don't know of any.
I keep the car as cold as possible while driving to location. They sweat like crazy the first few minutes. By the time everything is in place & ready, the sweating or "condensation" is over. I don't do anything to mop it up or anything. It just seems to work itself out.
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