Did I make my cakes too early? The wedding is Sunday afternoon. The temps now and on Sunday will be in the 80's and my house nor the wedding/reception hall have A/C. I made and filled the cakes yesterday (Thursday). I buttercreamed and covered in fondant today and tomorrow (Saturday) I will finish the cake in it's entirety. One of the fillings I used is a homemade milk chocolate ganache. The cake is already stacked and of course no refridgerator to put it in plus I read that you're not supposed to refrigerate fondant............is the cake/filling going to be okay in these conditions until the Sunday afternoon reception? I'm really nervous that I may have made them too early.
Amy
Sounds like you are right on target. I don't know that not refrigerating fondant is a hard and fast rule. Just know that it will sweat when it comes out of the fridge, but then should return to normal. Maybe test it to be sure, especially if it is colored fondant.
Ganache is pretty stable, It won't go bad.
It should be fine. Fondant pretty much seals the cake and acts in a similar way to saran wrap so everything stays fresh much longer
I personally wouldn't keep anything with ganache as a filling out of the fridge - it's made with fresh cream afterall! Dairy is one of those things that will go bad very easily in hot temperatures if left out for too long. Is there no way you can refridgerate the tier with the ganache filling? I always refridgerate my cakes - even fondant covered ones, and all you have to do is give them an hour under a fan to allow any condensation to evaporate when you take them out. I've never had a problem refridgerating fondant, and I'd rather be safe than sorry! Good luck 
Thanks everyone! I kept the tier with the fondant in it in the refrigerator as long as I could before I had to finally stack it which was yesterday afternoon! I haven't had a problem with the ganache before in my sheet cakes and they have sat filled/unrefrigerated for over a 24 hour period and have no complaints. In fact that's my most requested filling. I'm hoping ya'll are right!!!!!! I'm trusting you! Thank goodness my BIL who ordered the cake from me for his friend will be attending so he and his wife can be my taste testers since I know they'll get back to me!!!
NERVOUS NERVOUS NERVOUS!!!!!!!!!!!!!! 
Amy
That's always a tough one for me because I am fearful of refrigerating fondant that I have to choose a filling that doesn't need to be refrigerated.
Well, I have finished my cake! UGH!!!!!!! Is it heavy!!!!!!!!! I think it weighs more than me! My goodness, I never even gave a thought to how much heavier fondant cakes are than buttercream!!!!!! I mean, NOW it's obvious why but goodness grief!!!!!!
I'm nervous! Thank goodness my BIL and SIL are going to the wedding. They'll give me feedback!!!!! I'm not in the least bit worried about the look of the cake as I am the taste. I never used to be nervous about the taste but I am big time with this one!! It's eating me alive!!!!! I made a white w/raspberry filling, cinnamon buttermilk chocolate w/ milk chocolate ganache and the top (which will not be served to the guests) is half and half with raspberry! I recommended the raspberry for that one because they will be saving the top tier for their anniversary!!!!! See, I thought about THAT!!!!!!
OHHHHH, I'm not going to sleep!!!!!!!!!!!!!!
Amy
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