No I would not expect mine to hold up in 80 degree temperature.
Not if it is outside. I use SMBC regardless if it is 100 degrees outside or 10. But, they know if the venue is outdoors in hot weather, no cake from me. Hasn't been a problem yet. Last week has been in the 100 degrees plus range. No worries here, a/c running (like it would be anyways), air conditioner in car, and cake is kept chilled until about an hour before delivery. Haven't had a problem ever with this.
And who the heck wants cake sitting outside in sweaty weather anyways? Gah!
Well....I think maybe Indydebi's? Haven't made it before, but everyone raves about it. Should I ever need an icing that stands up, it will probably be what I try. I started out making the Wilton recipe, and it worked for me until I discovered SMBC. I'd really rather say "no cake" than use a BC like that again, but I know it'll happen one of these days.
Provided there is no humidity that day......80 degrees in the shade ain't that hot. Not hot at all really,coming from what I experience in the summertime. What really matters now is the humidity level. I'd be confident in saying if you delivered that cake straight out of the fridge, straight into cold car, and straight to park, and they got going on it within 30 minutes or so...I bet you'd be fine. Would be pretty firm in the middle, but I think that is a fine line to toe....not sure if I'd do it or not.
Ok..... So I'm done with the cake. And I think it went well. There going to pick it up like in 20 minutes. I think I killed it when I put the 2 floweres on the right hand side. But oh well. It's a gift.. lol.... Please feel free to stop by an look at it.
Thanks to eveyone for there help and advise. 
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