Hi there, trusty baking fellows! I have a wedding to make a few (2 dozen-ish) gluten-free, dairy-free desserts for. It’s going to be about 98 degrees 🥵 I have Nutiva shortening, which is a coconut oil and palm oil mixture. Do you think that will hold up to the heat, and what’s the best way to give it the best flavor?! The cupcakes would be made with the same shortening. There is also the option of using some coconut cream...thoughts in how that might hold up in frosting? Thanks so very much, in advance!

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