I have to make a cake for a picnic at the park this weekend in Los Angeles which means it going to be super hot and i'm looking for a buttercream recipe that will hold under heat. The cake will be covered in fondant and so I also dont want it to slip off.
I've heard IMBC or SMBC are very resistant to heat but I've never used ether and I'm not sure how tricky they are to make/use. I was just planning on using a regular buttercream and hoping the cake can stay refrigerated for as long as possible. Any suggestions/ideas?
(sorry for the long winded e-mail)