I will be doing a 4-5 tier wedding cake this summer in the early evening and I'm concerned about a couple of things. The first is the custard spoiling (it will be in several layers). The other is that the cake will be covered in butter cream with fondant swags and other embleshments-I don't want them to "melt" off the cake. I'm strongly recommending the use of fondant instead of butter cream, but I would like to hear your comments. The temp can be as high at 100+ at mid day and start to cool in the evening. The Wedding is around 7:00, but she wants the cake placed at 5:30 as a pre-reception starts at 6:00. There could be a slight wind, and humidity is not a problem.
Thanks for your comments.
Penny.
Your OP didn't say - Is this an outdoor function?
Try to find a product called Stay-Ice, it's a powder you add to your icing that makes it a little more heat-tolerant. I wouldn't use a BC recipe with any butter in it.
As for the custard filling - I'd advise against it unless you're using the sleeve custard that can be at room temperature for extended timeframes. I've had some success IF - and only IF - you keep that puppy refrigerated up till the minute it gets put outside, and IF - and only IF - it's going to be cut within 3-4 hours of it being set up.
I would voice your concerns to the bride, if the cake is going to be outside. Even if you have the cake covered in fondant, in 100 degree heat, the cake isn't going to withstand that. Tell her your concerns, and recommend that the cake be inside. If it's that hot, there has to be sometime set up for people to go inside, or into an area where there's air conditioning or it's cooler. Find that area, and tell her the cake needs to go there.
What kind of custard are you using? That heat will definitely spoil/melt fillings...so beware! Good luck!
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