What's the weather like where you are? If it's hot and humid, use as little moistening as possible under your fondant. In other words, avoid buttercream and use something like ganache. Try not to have the cake in direct sunlight, because the direct heat can turn your cake into a mess. On the other hand, kakeladi's probably right about their being no problem.
First thing I would ask is "is there going to be a tent for the food?" because in my area, HD requires food to be covered, i.e. under a tent or canopy. So know what the state laws require and then find out if they will be following those.
Had to argue with one of my brides, once, on this issue. She didnt' want to spend the money on a tent to protect $4000 worth of food!
Thank you so much for the replies. The wedding is in the evening and it will be under a covered area. Luckily, it is not too hot or humid now. Thank you for the reassurance. One more question..... I plan on refrigerating it overnight, should I bring it back to room temp before I transport it to be left outside?
Unless there is something perishable in it, like fresh fruit or pastry cream, there is really no need to refrigerate it at all. The thing about refrigeration is that when you bring the cake back to room temperature, condensation forms on it and you have to let it dry really well or it can mess up your fondant. It takes several hours for the condensation to dry. I never refrigerate because the humidity in Cancún doesn't ever let the cake dry out completely (so I obviously never use perishable fillings, etc.), but if you really need to, I'd say you should plan on letting the cake come to room temperature and drying before you move it. Anybody else have an opinion on this?
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