Frosting for hot days

[Fred]

If you want to offer cake on a hot day (think 90°F / 32°C) in a place where there is no refrigeration, is there a frosting suitable for that? Buttercream obviously becomes a problem.

 

[Pinkaholic]

How long will it be sitting in the heat for? Ganache (made with decent quality dark chocolate) is a bit sturdier than buttercream. If you store it in the fridge you actually need to let it warm up a bit to soften before eating so if it's only going to be out of the fridge for 2 or 3 hours before eating you should be fine. Also, will the frosting be used for filling or for decorating the cake? For a filling you could try using a curd or jam instead of frosting. For deocrating, you could use meringue and then blow torch it to cook it so it stabilises. Also, could you cool the cake at the venue? Does it have to be on dispaly or could you keep it in a cooler bag until needed? You could also sit it on a container filled with ice to keep it cool if it needs to be displayed and get a bit creative with decorating the container to disguise it if needed.

 

[retired baker]

If you want to offer cake on a hot day (think 90°F / 32°C) in a place where there is no refrigeration, is there a frosting suitable for that? Buttercream obviously becomes a problem.

we got married in the tropics, they used italien meringue with crisco.