I have a request for a wedding cake for an OUTSIDE June wedding (weather could be anywhere from 70 toÂ 90 degrees). Â Dilema is she would really like buttercream, but I'm nervous because the reception is outside & the cake will be sitting out. Now if its a hot summer (who know in New England) I'm afraid the buttercream will not hold up. Â I've already warned her of my concern & suggested fondant (I make Edna'sÂ MMF recipe - yummy) but she was hesitantÂ because they don't think they like it. Â Most of my cakes I cover in fondant because of the structure & support it gives the cakes. Â Should I stick to my guns & go with my gut & tell her fondant only? Â I can't imagine what happens to buttercream sitting out in the heat...anyone have any problems with it?? Â Thanks.
AHi I am in the uk so it never gets that hot. As a client the most important thing is that the cake looks perfect. So I would stick to my guns or suggest to her that the cake be revealed at the time of cutting presentation style. Then it can be stored cold until the right time. Other than that I would put my concerns in writing and add it to the contract so that if the cake fails you have a paper trail to present as evidence should they take action.
Have they tried your fondant yet?Â I have friends who didn't think they liked it, but once they tried my homemade MMF they love it.Â Maybe you can give them a small sample piece to try on it's own?Â I know I have a hard time keeping my boyfriend out of it when I have it out on the counter.
AYou could use American Buttercream made with hi ratio shortening. It has a high melting point, so I understand it to hold up better to summer weather. And perhaps arrangements could be made for the cake not to sit out for very long? I myself am just awful at smoothing ABC.