I am doing a wedding cake for friends in a few weeks and was planning on using the WBH BC recipe (the one that uses boiling water in it) under the fondant. The cake will be out of the fridge for about 10 hours though because the reception is at night & I have to make them very early in the morning to travel with them (about an hour in a van - so at least they will be in an air conditioned vehicle!). I have only used this icing once & liked the taste & texture but it was in the winter so heat wasn't a factor & I didn't cover it with fomdant.
Has anyone used this BC under fondant before & does it hold up ok? I live in Alberta so I don't think it will be too hot that day!
Thanks in advance for any help!!
Hi Fellow Albertan!!!! Oilers all the way!!!
anyway..I use WBH all the time but I think it may be too soft under fondant.I am going to try this out next weekend under my 3D wine bottle cake but I am not travelling with it.I would play it safe and use regular BC as it seems a bit grittier.
Thanks ladies.
Kiddiekakes - I'm in Edmonton so you can imagine the hype here!!! My 3 yr old dd has an Oilers tatoo on her cheek & cheers for them when she watches the game with dh. She also points out EVERY SINGLE Oilers car flag... can't go 10 seconds without seeing one these days!! 
Anyways, can you let me know how it goes putting it under fodant on your wine bottle? My friend really has her heart set on this icing because she likes the fact that it's less gritty than regular BC & I'd really like to use it because it's cheaper to make than SMBC which would be my next alternative. What if it was refrigerated before putting the fondant on so that it's stiffer? Would that help? Or, I may be able to borrow fridge space from family so they can be refrigerated until we travel with them. I'm sure I could also put them in the fridge at the hall until right before the wedding. That way they'd only be out of the fridge for a couple of hours.
You might be able to get away with it is you use very little like I mean put it on and scrape most of it off.I'm afraid it would squish out when it gets soft too but if you use enough to just crumbcoat the cakes and then keep them cold ..I think it would work!!
Laurel 
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