The kitchen can be a hot place to work, especially in the summer months! But it’s not just your cake decorator that can suffer the effects of the heat…your cake can too, so both may need a little extra TLC.
But don’t let the sun put a dampener on your celebration. There are some steps we can both take to help protect your cake from the possible damaging effects of the heat.
What I can do
I don’t make buttercream-covered cakes. I work with ganache and sugarpaste, which are both slightly more stable in the heat.
In hot weather, I increase the ratio of the chocolate I use in my ganache, so it adds to the stability.
I ALWAYS dowel my tiered cakes for that extra support!
If I’m feeling hot, hot, hot, then your cake probably is too, so I store your cake in an air-conditioned room until you are ready to collect it (a cooling treat for me and your cake)!
If I’m delivering your cake, I transport it in an air-conditioned vehicle, and as close to the event time as possible.
When supplying your cake, I provide you with an information sheet on how to store your cake, as well as other important advice.
What you can do
Follow the transport and storage advice supplied with your cake.
Each cake is unique, so storage advice will vary.
For example, it may not always be advisable to store your cake in the fridge. Once it is removed and comes up to room temperature, condensation can form. Whilst this will dry out, it may cause any edible paint to run or those sugar flowers to wilt. (Refer to my blog on florals for your cake, for advice on the best type to choose for your cake).
Collecting your cake as close to the time of your event/celebration as possible is advisable, so your cake is not sitting out for too long.
When transporting your cake, think about the journey time and make the route as direct as possible. Now is not the time to stop off at the shops to buy yourself that new party frock! You don’t want to leave that cake in the car for any longer than necessary.
When displaying your cake, think about its position. Try to keep in a cool shady area.
Things to consider
Think about your venue. Does it have a temperature-controlled environment?
A marquee may be stunning, but some can get hot enough to rival a sauna!
It may be possible for your venue to store your cake in a cooler room and then move to the display area later in the day. However, keep in mind that this may not always be possible. Not all cakes can be moved safely if constructed at the venue, and it then becomes the responsibility of the person moving the cake, to do so without causing damage. That’s quite a big ask and a big responsibility for someone to take on.
Keep an eye on your cake. Have a little check now and again to make sure it’s not suffering the effects of the heat. If it starts to wilt, you may decide to take your photos with the cake earlier than planned. It’s better to have a photo taken earlier in the day when your cake is at its best than to have no photo at all.
Icing can start to bulge if it gets hot, and those sharp edges and smooth sides will be a distant memory!
Above all else, remember to have fun and enjoy your event.
If your cake starts to bulge it may not look as pretty, but it will still taste delicious!
