Serious question, my friend's wedding cake in Denver was a total disaster.

The bakery used a new buttercream recipe that melted in the 85-degree heat, and the whole thing slumped over before the first dance. Now I'm torn between trusting a pro or just making my own for big events. What would you do after seeing a major fail like that?

3 comments

3 Comments

olivia_park29d ago

Oh wow, that sounds heartbreaking for your friend. How did the bakery even respond to that mess? Honestly, seeing a pro fail that badly would make me really nervous too. I'd probably try to find a baker with tons of good reviews who specifically talks about working in heat. But for my own peace of mind, I might do a test run of a homemade version in similar weather, just to see.

mitchell.jesse29d ago

Ugh, that's a total nightmare.

iris19225d ago

Yeah, Olivia's test run idea is smart, but I'd take it a step further. You could actually ask a bakery to do a test with you. See if they'll make a small sample tier with their summer buttercream and let you pick it up on a hot day. Watch how it handles the car ride home. Any good baker should be confident in their warm-weather recipes. If they hesitate, that's your answer right there. It's a bit of extra work, but way less stress than a total collapse at the event.