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The wedding cake lady in Tulsa told me to stop chilling my buttercream and I owe her a drink
I was delivering a 3 tier at a Tulsa wedding venue last spring, sweating through my apron, when the venue's in house baker watched me fight with a slumped middle tier and just said 'your buttercream is too cold, hon.' Letting it sit at room temp for 40 minutes before the crumb coat fixed a problem I had been blaming on my recipe for 2 years. Anyone else had a stranger's one liner solve a technique thing you were sure was your fault?
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dylan_patel2d ago
Had the same thing happen with pie dough, always thought my hands were too warm and the recipe was trash. Turns out the butter was too cold and I was working it way too hard, a grandma at a farmers market pointed it out in about ten seconds flat. Now I let everything sit on the counter longer and stop blaming myself for basic physics.
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