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Hi all I will be making a cake for my sister’s party in Nigeria and the weather can be quite hot and humid , sometimes up to 38 degrees . Am a bit worried about the cake I will be making and won’t want any mishaps. Can anyone give any advice on what to do when covering the cake i.e perhaps add anything to it or what the best sugar paste/ fondant to use, so it doesn’t melt. Thank you in advance. Nikkie

Hi nikkie-odele

This http://www.cakeflix.com/questions/carma%C2%92s-massa-ticino-tropic is the fondant Paul used in the Vintage Pearl wedding cake. It is formulated especially for decorating in hot humid countries. This company http://www.tcfinefoods.co.uk/ is a supplier but they do have an £80.00 minimum spend policy and you would have to phone them before placing an order. There isn’t much you can do with ganache except keep it really cool, air conditioning would have to be a must. Butter cream on the other hand can be made with high ratio shortening which has a much higher melting point than butter and is favoured in many hot and humid countries as crumb coat and filling. Here is some informationhttp://www.littleladycakes.com/2009/04/high-ratio-shortening.html. You can also google it and find more information on how to make high ration butter cream. I know the Americans use this product and then add butter flavour/essence to enhance the taste. I don’t know whether you live in the UK, if you do you’ll find some lovely flavours here http://www.thecakedecoratingcompany.co.uk/ , look in their new food flavours and also in LorAnn oils which has butter flavour. Hope some of this information is of use to you. You’ll be able to research a little more but if you need more help please post again. x

Hi madeitwithlove, thanks once again for the information, you have been very helpful, providing answers to all my questions. Yes I do live in the UK. Your support is much appreciated.