Comments on: 4-tier Wedding Cake

By: Anne

Anne — Mon, 30 Jul 2007 02:08:58 +0000

Thanks for your note Jo! I used basic “American buttercream” (Butter, confectioner’s sugar, a bit of shortening and vanilla!) The confectioner’s sugar helps keep it together a bit more than meringue based buttercream. Good luck!
Anne

By: Jo

Jo — Mon, 23 Jul 2007 14:49:24 +0000

Anne This is gorgeous! What kind of buttercream do you recommend for humid weather like we have here on Cape Cod? Thanks, Jo

By: Jo

Jo — Mon, 23 Jul 2007 14:46:09 +0000

Anne I read with interest your blog of your own wedding at Wequasset. I’m a Mom and I love to make cakes for family parties. I live up the road from Wequasset on Pleasant Bay and I was so relieved to hear that I’m not the only one who has “technical difficulties” with our humid weather. I’ve been there with the sticky fondant! My question is what kind of buttercream did you ultimately use for your wedding cake. It was so gorgeous and looked perfect so I hope you can help me as I’ve also experienced buttercream that sweats, slides off the cake, etc. It’s a nightmare! PS We don’t have air conditioning in my house. Thanks, Jo