Hi. I'm looking at a couple of different icing types for a wedding, but have no idea if they are a good idea or will hold up. The wedding will be in April in Colorado, so might be 60-70 degrees (you never know in Colorado) and very low humidity. The reception will be in a building with no a/c. Here are a couple of ideas I got from The Cake Bible:

1. Chocolate Cream Glaze - made with chocolate and cream;
2. Chocolate Ganache for frosting and filling - made with chocolate, cream and a little butter;
3. Chocolate Butter Glaze - made with Chocolate, butter, water, corn syurp and vanilla.

If I use either glaze, would I then make a different filling, fruit maybe, for the layers?

I really am trying to find one that won't require refrigeration as to not melt all over the place. The cake will be 3 layers (if that matters).

I thank you in advance for any suggestions/advice about the above.

Joy

Everything you ever wanted to know about chocolate ganache:
(Overview, master and other recipes including white chocolate. How to glaze, smooth and stack and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

There are b/c frostings that would also work:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-0-Indydebis-Crisco-Based-Buttercream-Icing.html

HTH

Duplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopicp-6656232.html#6656232

HTH