Temperatures in an Oklahoma June can exceed 100 degrees and for a 7 o'clock wedding I'm anticipating at least 85 degrees in the barn. What is my best chance of getting a stable buttercream that will be able to take the heat and humidity for the longest amount of time? She expressed that she doesn't want the traditional American buttercream containing shortening. Would SMBC be better than an all-butter buttercream or what about white chocolate ganache? She wants the cake to be ivory in color, not white.
The groom's cake will be a tiered chocolate cake and she likes the idea of chocolate curls or even big "shards" of chocolate on the outside of his cake. I'm worried about condensation and slumping of the chocolate. Any tips to avoid this would also be appreciated.
I'm used to working with fondant and I've certainly never done buttercream for an outdoor event. Thanks in advance!