The time I had to choose between a classic buttercream and a Swiss meringue for a huge wedding cake

I got a big order for a summer wedding in Austin, a three tier cake for 150 people. The bride wanted a light lemon flavor but also a design with sharp edges. I was stuck between a classic American buttercream, which holds shape great, and a Swiss meringue buttercream, which is smoother and less sweet. I went with the Swiss meringue, thinking the heat would be kinder to it. Man, was that a mistake. The humidity was a killer, and even with AC, the frosting started to slump during delivery. I spent the whole setup time with a cooler full of ice packs trying to firm it up. The taste was perfect, but I lost some of those clean lines. For a summer event, should I have just toughed it out with the sturdier buttercream and adjusted the sugar?

3 comments

3 Comments

willow_ellis25d ago

Austin in the summer, you're braver than me.

bettyk5324d ago

Oh wow, have you been there in July?

smith.jordan1d ago

Yeah I went last July and it was brutal lol. The trick was just planning around the heat, like doing stuff early or late. Honestly the pool was my best friend the whole time.