O.k. I have never actually covered a cake in fondant, no one ever orders one around here. I use alot of fondant accents, but have never covered a cake in fondant. I have a dilema, i'm making a small wedding cake in july, they will be transporting this cake 4 hours away. I am so worried about this, the weather will be hot, and she wants to take the cake 2 days early, so it will be sitting around for a while. I feel like it should be fondant because of the heat, but am worried the fondant will sag too if it gets too warm. Should I do a very light layer of buttercream under the fondant, or does it matter. Just wondering what everyones experience is with fondant in the heat. I know it has to hold up better than buttercream, but wanted to find out what method works the best. Also what fondant works the best in the heat, marshmallow fondant, premade fondants? Thanks