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A wedding cake disaster in Boise made me stop trusting buttercream for tiered cakes
I was setting up a three-tier cake at a venue there, and the bottom layer started to slide after two hours in a warm room. Now I only use ganache or modeling chocolate for structural support between layers, no matter what the client asks for. Has anyone else had to switch their whole approach after a single event?
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calebwilliams14d ago
Would you ever risk a client's event on a frosting you know can fail?
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nelson.michael14d ago
Honestly, I would have said absolutely not a few years ago. But I saw a baker use a less stable frosting for a specific look, and they had a solid backup plan ready to go. It made me realize it's not always about the risk, it's about how you manage it. You need to know exactly what could go wrong and have a fix ready before the first crumb is out of place. So now my answer is maybe, but only if you're prepared for the worst.
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