![]() If you’re in need of vegan frosting, you can chance it with half vegan butter and half shortening or try the all-shortening route (with the meringue powder omitted) if you can get it to taste good. I concluded that when you’re up against crazy heat (according to these test results at least), use half butter and half shortening with meringue powder. You’d have to use a lot of flavoring to get it to taste normal (and even then, the texture is a little weird). I did try an all-shortening frosting because I hear that’s really heat stable, but just couldn’t get over how terrible it tasted. The half butter and half shortening frosted cake looked pretty good after one hour but this is after two hours out in the direct sun + hair dryer:Īnd the half butter/half shortening with added meringue powder had relatively no change: The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt: So in the end, I had to break out the hair dryer to see what would happen with more heat applied.Īfter I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup: Over the course of the two hours I had the cakes in the sun, none of them completely melted, which was kind of disappointing because I wanted things to be more dramatic. I’m always adding new videos there, so be sure to hit the subscribe button so you’ll always be the first to know about a new one. You’ll find all sorts of cake decorating tutorials, recipes, and my entire Cake Basics series in video format. If you’re into cake videos like this one, head on over to my YouTube Channel. I refrigerated each cake until firm before placing them in the direct sun on an 88 degree day with 35% humidity and here’s a video of what happened:
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