Had my second ever wedding cake and of course it was a last minute cake. The wedding planner had told me that I would have a room for the cake and would only have to take the cake outside just to have bride and groom cut it.. YEAH RIGHT...From the getgo things were off.. they were running 2 hours late.. NO room for me to set up cake.. Its raining, the party is in a tent and I have a 4 tiered fondant covered cake with gumpaste flowers.. did I mention that it was 93 and 100% humidity.. 20 minutes after bringing the cake out it started to "sweat"... after an hour the top tier was starting to get really soft and almost syrupy.. By the time the bride and groom went to cut the cake the fondant was literally like pudding it was soooo soft and mushy.. But in the end all was well.. The bride loved her cake and everyone was asking for my recipe.. I just have no idea what I could do in future to help prevent the cake from melting..if there even is anything.. Besides having a wedding that follows the schedule..lol.
**sigh** It's the nature of the beast. Did you ganache under the fondant? That would have been the only "extra" protective step to take. Heat and humidity are no cakes friend. And really, with them running so far off schedule, there wasn't a darn thing you could do! I am glad that everyone liked it and that the Bride was happy!! Don't be too hard on yourself!
Hi, it sounds like you did a great job with the wedding cake in very difficult circumstances. Not everyone notices the things we notice as cake decorators, so don't worry too much, even though I know how it feels to be disappointed that a cake didn't turn out as well as you yourself would have liked it to. Just chalk it down to experience and remember the bride and guests loved it!
As for what to do with fondant in high humidity, the only extra precaution I have been advised to take (and I'm based in the UK where we don't usually have a humidity problem, but we are having crazy humidity at the moment in some parts) is to not refrigerate your cake after crumb coating. It's the coldness of the cake meeting the warmth of the humid air that is largely responsible for the condensation on the cake. I know this isn't ideal if you want smoothly iced cake, but to overcome this you can first cover the cake in marzipan/almond paste to give a firm surface to ice over. Gan-ache will also give you this firm surface but could take a while to firm up, so it depends really on what time you have to work with. Hope this helps!
I had thought about using ganache, tiill the bride mentioned that she hates chocolate Here is the cake.. I ended up using the brides kitchen in her hotel room to assemble the cake. I had to drive an hour and half on highway.. NO WAY was I driving it assembled.
I love your flowers, they're beautiful!
Thanks!. They are super easy to make. I sacrificed a rose petal cutter to make the cutter for them.