i'm making my brother's wedding cake and he's wanting to have it in july and i dont know where he's having the reception at and i'm wanting to plan for the worst case scenario and i was wondering if anyone had any tips on how to keep chocolate and fondant from melting in the hot humid weather if not chocolate then i can make everything out of fondant but i'd prefer to make it out of chocolate
the chocolate is for branches using a wilton gum paste mold i know the mold works right but i want to make sure it'll stand up to the heat just in case, i'm planning on either making dogwoods or cherry blossoms
Tempering the chocolate might be your best bet if you insist on having it. Tempered chocolate will still melt, however, at roughly body temp. You can also use modeling chocolate, but it will also start melting around body temp. I wish I had better answers, but these two are all I've got. Good luck and keep us posted on your results!
thanks, i'm hoping it will be an indoor air conditioned wedding and reception for the cakes sake and mine lol but if it is gonna be too hot then i probably will just use fondant