Why is butter cream not allowed in competitions?
The problem is that because butter cream melts and slumps so easily it is necessary for shows to have refrigerated cabinets available to display the cakes.
Making it even more difficult for a show committee is that the moisture in the butter cream can cause fondant decorated cakes to deteriorate so they need
to be in separated cabinets.
There is nothing wrong with buttercream, it is a very popular cake decorating medium at the moment and judges are very happy to judge it but you can
imagine that many show committees are not able to provide these suitable facilities for displaying the competition cakes so that is why butter cream is
What is meant by handwork only in a schedule?