BLOGS BY JANE TAYLOR | TOP TIPS | BAKING ADVICE
If you follow me on Instagram, Facebook or TikTok you will see that I have been talking a little bit about the heat!
Here are my top tips for piping in the heat –
It’s scorching 🥵 in the UK and it’s a nightmare to pipe in! I really feel for all of you in hot countries having to pipe in this consistently! A few top tips I’ve learnt along the way –
🌺 Pipe directly onto a frozen cupcake: Freeze your cupcakes once cooled – then only take out a cupcake at a time to pipe directly onto it.
🌸 Store your buttercream in the fridge and only take out what you need for your bag: Leave the rest on the bowl! Colour what you need and pop it back into the fridge until you need it
🌺 Use a pet cooling mat – small one (new of course) to cool your piping bags – great tip from a student there! – You can buy these from Amazon
🌸 I always pipe very early in the morning or very late at night when the weather is like this – the silence is golden lol
🌺 Consider (if you are able) investing in a portable air con unit. I have a Dyson one and it’s great for my cake room – I know they are pricey, but have a look at the cheaper ones, just check the reviews first!
🌸 Keep your bouquet/blooms in the freezer until just before collection – they will thaw really quickly – Yes you can put your whole bouquet into the freezer, if you have the room that is!
🌺 You can also put the piping bags on freezer blocks! – I love this little tip, so simple.
🌸 Run cold water onto your wrists and it cools your whole body – this is a game changer!
Please feel free to add any other tips in the comments below! ⬇️ I would love to read them.
STUDENT TIP FROM CHERYL –
“i live in the United States in Texas….we get well over 120 degrees here in the summer. I learned from someone very knowledgeable about the brutal heat is I use 1/2 and 1/2 …half butter and 1/2 SWEETEX…it has no taste and makes the buttercream withstand the heat as much as possible…we all know that everything has it’s limits”
Hi so we moved to Israel 7 months ago and the climate here is also super hot and humid, had to do another patisserie course here to learn the products and the weather, what I have learned so far is we don’t use buttercream in this weather 😩 but directly translated we use whipped cream surprisingly hold very well
500ml heavy whipping cream
250ml full fat milk
90g vanilla pudding
Whip that up and good to go
Amazing Cindy! Thank you so much! Jane x