Okay, so I am doing a cake (4 rounds stacked) covered in fondant. I covered it last night so the fondant has set a little. Anyway, this cake will sit out at the fair for 5 days in a building not airconditioned. It will be in the upper 80's all week here.
My question is should I decorate the fondant with buttercream (no butter recipe) or should I use royal icing? Will they both fall off from the warm temps or should they be ok??
I need to do this cake yet this afternoon so I would really appreciate some quick advice or opinions! Thanks a bunch!
not sure but I think you would be safer with the royal icing, once it hardens I wouldn't think the temp would effect it.
maybe someone else with a little more experience with royal icing and temps. will be able to help more
Did you use dummys? Hope so, because I think a real cake with buttercream under fondant will spoil and soften, 5 days - 80 plus - no ac.
I will use royal to attach the decorarions, this wont melt. and last longer.
I did use dummy's for the four stacked round I am asking about but I also am entering two other cakes that have to be real cakes. They are judged on the first day but it would be nice if they would look nice all week. (trying to get my name out there!) Thanks for the help everyone! I just hope the royal icing will stick to the fondant!!! Thanks again!
no worry.................................
My first wedding cake in my pics (2 tier peach and off white) was for a fair...same issues as you have only ours had rain 4 outta 5 days in late afternoon and evenings. I did the whole cake in crusting buttercream and used RI for the flowers that was it. The only thing that happen to my cake was that the peach color faded. I also used a dummy cake. There was another entry who used real cake and her cake totally fell apart after 2 days. Could be the type she used or ppl poking it with their fingers though.
HTH
I took some dummy displays to our county fair recently with 100 degree heat. One display was fondant and the others were crusting bc. Didn't have a problem with any of them. I did the bc cakes a week ahead of time so they had a nice firm crust on them. They never wilted a bit. HTH and good luck!
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