AI have a wedding cake order for 7 September. It will be the beginning of summer here. Garden wedding setup. The ceremony is usually done in the open. Ceremony length may be longer than scheduled depending on participants, if it starts on time. So far I have done all fruit cake for garden weddings. The cakes are not affected much by the heat, if at all. For this wedding I will be doing fruit and other flavors. All will be covered in fondant. I intend to fill with buttercream and crumb coat with ganache. I am worried that the ganache may melt under the fondant. Ceremony starts at 12 noon. Any tips on what I can do to prevent a disaster? TIA.