Hi there. Great blog with do much helpful information.

I am in the process of making a wedding cake (getting cakes baked so I can freeze them) for a wedding being held on August 17th in Maine. We have been haveing extremely hot and humid weather this summer. My cake will have 4 double layer tiers. I have support for each tier of the cake but would you recommend having supports in-between each layer as well?

Also I really want to use an American Butter cream , as I suffer from lost of chronic pain so this is the easiest and quickest frosting to make or I think any way lol. Do you think this will do alright here in Maine on a hot day? I was told that doing abuttercream using all shortening doesn't taste nearly as good as one made from all butter but the shortening one would hold up better I think. Can I do half and half so I get the stability of the shortening but get the butter taste?? Any thoughts tips and tricks you wanna Send my way that would be so helpful. Thank you so much!!

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