24
My buttercream choice turned a birthday cake into a science project
I had to pick between Swiss meringue buttercream or American buttercream for my nephew's birthday cake. I went with Swiss because a blog said it was 'silky smooth' and 'less sweet'. Well, my kitchen in Austin hit 90 degrees last weekend and the whole thing just MELTED off the cake layers. It looked like a sad, yellow river flowing off the counter. I had to scrape it all into a bowl and freeze it for an hour to save it. Has anyone else had a frosting just give up on them in the heat?
2 comments