Buttercream #1 is in this cake. I almost exclusively use SMBC, but since it's blazing hot recently, I thought I had better try something else. This is based on the regular American shortening-based bc. Ingredients include all shortening, few tablespoons of milk, cocoa, baker's chocolate, 2 tbls concentrated coffee, confectioner's sugar.
Buttercream #2 is used to cover this cake. Basically SMBC but used 2 sticks shortening (to hopefully withstand the heat) and 1 stick unsalted butter, granulated sugar, egg whites.
Which bc do you think survived the ordeal?
Amazingly, the one with the butter in it (the flip-flop cake) survived with hardly a sweat, while the one for my mom was reduced to a sorry puddle causing the whole cake to split. I swear the people from neighboring tables were cringing at the sight.
I would appreciate if someone could do a post-analysis of why the one with the butter in it handled the heat (excuse the pun) better. Even better if someone could share with me an awesome-tasting heat-resistant bc! TIA!
Edited by TP(M'sia), 11 May 2004 - 04:11 AM.