I have an outdoor wedding.....end of May in Arizona.. so yeah warm.... The reception starts at 6.30pm, and Im guessing it will be in the mid 90's.
I have a lot of say in this cake... and want to know if I should avoid perishable fillings all together?. The reception will be only about 2 hours (not a meal, more of a snack social type reception). So the cakes will be out maybe 2-3 hours... probably only 2 hours before cutting/serving.
I can keep the tier chilled, but it will be about an hour to the reception site... so that adds some more time out at room/AC temperature...
The bride would like whipped chocolate ganache in one of the layers... should I say no?
Whipped cream ganache doesn't require refrigeration unless for long term storage, say 3+ days.
Here's a safe storage chart for frostings and fillings:
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/ymqp6x
HTH
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