I am doing a damask stencil on a wedding cake this weekend and am concerned about the cake sweating and the RI becoming messy.
I always use SMBC and refrigerate overnight. I then cover in homemade (NOT MMF) fondant and refrigerate again. When I take them out they do sweat (especially now, in super humid hot Atlanta) but this is typically not a problem, the condensation forms and then dries in a while. However, I am nervous that the sweating cake will cause the RI to run.
What should I do? Should I not worry, the cake will sweat and the RI will be fine?
Should I switch to a frosting/filling that doesn't need to be refrigerated then leave the cake out to minimize sweating? Maybe use a chocolate/white chocolate ganache?
Should I use a store bought fondant? Will this minimize sweating?