I have a wedding cake (my first) July 9th. It will be at an indoor pavilion, and will hopefully be well air conditioned, but I'm not sure. The bride is a friend, and is giving me lots of leeway on what to do, so my frosting is my question now. It will be a three tiered square stacked chocolate cake with cream cheese filling. Now, would you go with MMF or with a crusting cream cheese frosting? My fear is that the frosting will melt if it's not cool enough, but I'm not completely confident with covering a cake in MMF either.
What is your opinion? Also, does anyone know of a great crusting cream cheese icing?
TIA!!! 
I think you are wiset to consider the MMF. I also live in TN and panic BIG TIME when I do a frosting with cream cheese or buttercream. I almost always insist they keep the cake in a fridge and have a dummy cake for the table. I do use mostly buttercream (1/2 butter 1/2 crisco) and it does hold up for about 2 hours, but I am a nervous wreck the whole time. I am making a batch of MMF this weekend and experimenting...just to take the pressure off.
Good Luck, Mary >^.,.^<
Thanks, Mary. Exactly...It gets HOT here, and I'm nervous about it, even though it's indoors. I was hoping to get away with using BC because I feel more confident with that, but I don't want to risk a big mess either.
What about a good cream cheese filling... Anyone have a good recipe for that? Also would you use a cream cheese bc under the mmf?
I'm giving this a bump because the more I read, the more confused I am about what I should use.
Will the crusting cream cheese recipe stand up to the weather (indoor pavilion), or do I really have to use MMF?
Thanks in advance!!!
I think you could use the cream cheese icing. I live in Louisiana and it is very hot and humid here. I make half crisco and half butter icing all the time and it holds up. I also have used the cream cheese icing also and left it out for the party and had no problems. Good Luck.
I'm doing my first wedding cake this Friday. I know how you feel.
Fondant, FOndant , Fondant 
If you want taste and looks. FOndant is very ideal for wedding cakes, and heat .
is my first wedding cake. and it's hot and humid here. i feel your pain!!! i'm using the martha 3 flavors recipe from her last issue for the cake but i have no idea on what i should use to finish. i'll be fallowing this thread!
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