Q: I'm making a graduation cake, and I wanted to use a recipe for an old-fashioned boiled icing that I really like. The party is outside though, and I was concerned about it melting, so I was wondering if that frosting would be okay or if there are other frosting recipes that would be better?
Sent by Alyne
Editor: Alyne, most frostings do indeed slump a bit in the heat, so it's best to keep a cake like this chilled until the last minute. You can also use a meringue-style frosting instead, which I find holds up a bit better.
Readers, any advice for Alyne?
Related: What Frostings and Icings Won't Melt in the Heat?
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as an ATL girl with a lot of friends born in july, my trick is to freeze the whole cake and take it to the party. it will defrost in the car and you reduce the risk of icing smudges. but if this at your house you might want to leave it in the fridge then bring it out at the last moment.
Freezing is a good tip, but refrigeration (even in an airtight container) will desiccate (dry out) your cake, so I would avoid that option if possible.
I've never really had much luck keeping frosting from melting in the heat, so I don't really have any advice on that perse, but as an outside the cake box thinker, can you modify to not need the standard frosting, but keep the flavours? Are you planning to go all out with piped decorations on the cake? If not,what about making a cake that goes well with a glaze instead of a traditional frosting? (full disclosure, I think all cakes go well with a glaze :) especially if you aerate the cake so the glaze soaks down into it. mmm) I've given up on the outer layer of frosting even on a layer cake, by using ganache and a thin layer of frosting, or jam between the layers and then glaze over the outside.
If you still need to add the 'congratulations!' you could still use the candy letters or script it out in silver bullets. I think edible flowers and herbs also look really pretty on glazed cake.
I'd suggest you switch any egg white for meringue powder.
An alternative icing would be confectioner's sugar, flavoring (juice/extract), and agar agar (for body - it's purified seaweed and a substitute for gelatin).
A friend once told me that, prior to our having met, at her wedding the cake stood out too long in the summer heat and everyone who ate the cake came down with food poisoning. Be safe, refrigerate the cake until serving, then quickly refrigerate any leftovers and ask guests if they want a second slice.
Swiss buttercream has received positive reviews for its ability to withstand heat, PLUS it is delicious. The recipe I use came from Smitten Kitchen -- I took some to a May birthday party and had no complaints. PLUS, did I mention it is delicious.
I wouldn't bring out that cake until you need it, and then don't let it sit out. Serve what you need to and put the rest back into the kitchen, let it sit on the counter inside and let guests know that if they want more, they can serve themselves inside. Even ganache melts. Anything made of butter, cream, chocolate, it all melts.
Better to be safe than sorry.