I just want to plan ahead. Is there anything I can do in the hot summer days about my fondont covered cakes? They seem to get very sticky in humid weather. Is there something I can do help that alittle?

Unless you have them out in the heat you really shouldn't have a problem with the fondant. Just make sure you don't use any IMBC or SMBC underneath the fondnat if you are going to have them in the heat.

Unless you have them out in the heat you really shouldn't have a problem with the fondant. Just make sure you don't use any IMBC or SMBC underneath the fondnat if you are going to have them in the heat.

I have a clause that explains (spells out) that the ideal temperature for any cake is between 70-75 degrees Farenheit. A degree or two shouldn't matter, but in the case of an outdoor wedding in 90+ degree humid weather, and if they choose to display the cake in such an environment, I take no responsibility for the results.

I have had much success with fondant in the heat. Last summer I had a purse cake and it was 90 degrees indoors. The cake sat out for 1-1/2 hours before cutting and other than being very soft the fondant was great. I would stipulate having a fridge to hold the cake till the final set up for the reception and then recommend the cake cutting to follow the food service. Other than that you should have no problem if the event is indoors and AC works even half as well.

Cat

I have heard ganache is wonderful to use in the hot, humid weather.

I just used basic buttercream...made with crisco not butter.