Buttercream flower piping in Singapore and how to handle Buttercream in Singapore temperature?

Yesterday, was truely happy with the 8 hours long buttercream flower piping class. I am very glad Pasir RIs Elias CC, Katong CC, Joo Chiat CC and  Bukit Panjang CC are willing to accept and try our this time frame. 
Many understand Onepa ususaly conducts 3-4 hours classes and stepping into another new form of teaching with longer hours will be a challenge. 
I spend time explaining, emailing to convince the CC in-charge to try out. And it was a success. Trying our SkillsFuture@PA Cake Icing & Design Module 3 (butter flower piping module) at Jurong Spring CC showed a less than satisfactory outcome. 
I am game to improve each class to maximise participants learning experience. For the recent Jurong Spring module 3, I given my best to add extra notes and also a closed group support with videos to enhance each participants learning. 
Definitely the after class support is equally important and participants could just email to whatsapp to ask questions. 

TEMPERATURE
This is a tacky word in baking. Any creation has to do with temperature is not easy to handle in Singapore which is hot and humid. 
In class, participants got to watch a demo to prepare the buttercream and also hands-on in a group to prepare a buttercream with my guidance. 
Participants will get to understand the stages in the buttercream preparation and key words to remember what they expect to produce a gloss finish buttercream with the correct temperature in the room and while piping the flowers. 

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Buttercream Flower I pipe in class base on 8 hours syllabus