The weather condition in Nigeria is really hot and humid, which can be a recipe for disaster for cakes.
Piping butter cream on such hot days can make bakers lose their cool
As the temperature soar, so do our tempers and frustration and thoughts of quitting.
Fight the droopy, melted buttercream and replace it with beautiful, smooth cool cream.
7 Tips for Cooling your Cakes
1. Air-conditioner is a must.
Seriously, if you have it, turn it on. With rising humidity decorating with fondant and butter cream can become a nightmare.
2. You serve real food.
Butter cream will melt.
Buttercream can and will melt if you play with it for too long so put less in your bag so you are refilling more often. Keep the ingredients for as cool as possible, for as long as possible. Yes, there will be more walking to the fridge with bowls of butter cream.
3. Go 50/50.
Half butter and half shortening (like Chrisco) in the butter cream, makes it into a mock cream and it doesn’t melt as fast.
4. Ice, ice, baby.
Keep your cakes chilled in the fridge for as long as possible.
5. Stand up for your cakes (and yourself).
Most people (aka customers) do not understand that heat can melt or even collapse a cake, so its your job to tell them.
6. Take a breath.
If you are thinking of quitting, that is (more than likely) because you are hot and tired.
Remember, you cannot pour from an empty cup. Take a break, whether a weekend, week or month. Come back to caking if or when you want to … and if it is still fun!
Otherwise, what is the point of all this? Burned out isn’t fun. Don’t go there. You don’t deserve it.
I would love to hear from you.
Are your cakes melting, or are you? Comment below.