I live in Florida, and the humidity here is taking a toll on a lot of my cakes. I have tried refrigerating, but it seems like they melt or shift even faster
when i have to take them out. Any suggestions? Also, any suggestions on working with fondant in humid climates? Or a generally good fondant recipe?
I live in the south too and humidity and heat are a bummer with cakes. I've gone to denser cake recipes, which seems to help keep the cake intact. And I have the air conditioning on 68 to 70 when working with cakes. Our central air also has a dehumidifier which is a big plus.
If you're in Florida and the cake will be outside, I would steer clear of the fridge if you can. The temp difference from the fridge to the hot humid weather can be terrible on cakes!!
Indydebi has a great recipe for Butter cream on here...holds up great in the heat and humidity.