Hi all!!!

This is it! After a year in the business this weekend is my first REAL wedding cake! 215 servings which usually wouldn't be scary....except that it's supposed to be roughly 90 degrees outside and this wedding is an outdoor wedding and reception! Which means the cake will be outside as well.....
I'm planning on using fondant and now I'm scared becasue it's going to be so hot!

ANY and ALL advice would be much appreciated here to calm my nerves! I have no doubt I can make a beautiful wedding cake. I just want this to go flawlessly for my first one!

Good luck to you! I've found it helps my comfort level to think through possible problems, anything that may occur, and have contingency plans.

you mean like fondant melting to a liquid in the heat and the cake sliding all over the place? Or having to cut the cake out in the open in front of everyone because they probably won't have a place for us to take the cake and how much pressure that is when everyone is watching you? AHHHHHHHH driving myself crazy!

I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. Below is a picture of some of those cupcakes at the reception site right before the reception began. HTH

double posted - sorry!

I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. HTH

I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. HTH

This is what I've been told: The wedding is an outdoor wedding in the same spot where the reception will be....outside on the family farm in a tent. The cake will be situated in the MIDDLE of the tent with tables etc all around. Soooo when we cut the cake....we'll be standing there in the middle of everyone because to my knowledge, after they cut the cake, it's not able to be moved anywhere for us to cut it. I'm sooo not happy that we'll be tearing the cake apart in front of a crowd of people.

Lucky for me, we DO have in our contract that we are not responsible for weather related mishaps during an outdoor wedding. I'm just praying that this works out.

Dreamsville, that was the exact same conditions I had for my early August wedding last year. It was on a family farm, in the middle of a field, under a tent. I had to drive through a ditch and over the bumpy field with the wedding cake and cupcakes in the car.

The ceremony was a bit out of the tent by some trees. What Carmijok wrote was spot on about the insects. My daughter and I had delivered the cakes to our event and were not required by contract to stay. But I was afraid the cakes would be over run so we had to stand there and swat away flies and make sure no ants crawled up onto the cake table. Once the reception guests began to arrive I made sure the bride's mother knew the situation and they got some family members to take over. No telling what kind of shape the cakes would have been in at dessert time otherwise!

Lots of times the tents are air conditioned now...check with them. Obviously, I mean the full sided tents. Ask your couple prior to going. Might alleviate some of your worry.