I'm not a pro but I've decorated several cakes for indoor parties, etc. I've always used buttercream with heavy cream for frosting and fillings are usually heavy cream/pudding mixture. I'm doing a 3 tier cake for my parent's 40th wedding anniversary in July. The cake will probably be sitting outside for 2-3 hours before it is cut. I imagine the temp will be in the 90's. Am I ok to use my regular buttercream (covered in fondant) and filling? Will the cake be alright getting that warm? Fondant and gumpaste don't really have problems with heat, right?
I don't want the cake to melt or spoil in 2-3 hours. Think I'll be ok or should I pick different frostings/fillings? If so, any suggestions?
Indydebi's crisco bc and sugarshacks bc both hold up well in high heat and humidity. Fruit fillings don't need refrigeration. Fondant is fine in the heat. To reassure you see if you can keep the cake out of direct sunlight in some shade.