I'm just devestated.
Did a three tier topsy turvy fcor a graduation. 93 degrees here.
So..cake looked fab at home..got to the outside venue and the sides of the bottom tier had collapsed!!!!
I tried to salvage it but couldn't. Did the cake a 150 cupcakes. Of course am not charging for it.
Did extra dowling...have no clue what happened. Figure the heat did me in.
So...do any of you refrigerate your fondant covered cakes? I just think everything was too darn soft in this heat!!
Kept the cake in an aricondidtioned room before deliver. Just wasn't cool enough, I'm thinking.
I'm trying not to cry over this. "sigh".
Indydebi has a buttercream that she swears will not melt in hot weather. I have never tried it but
I also will not do outside venues. Too much stress not enough money.
Sorry you are going through this.
How did the bride take it?
It was for a kids graduation.
She "took it OK"....I took it harder than anyone.
I am sooo sorry!!! I haven't done fondant yet. (terrifies me!! lol) Hope some more will have suggestions for you! Hang in there. Your cakes are beautiful by the way!
I'm so sorry this happened to you. I can't offer any tips because I haven't done any outside venue cakes but I know what it's like to have a cake disaster. We're always the worst critics of ourselves, if she was OK with it then don't take it too much to heart. (I know that's easier said than done).
I refrigerate my fondant cakes, especially in the warm months. I'd rather deal with a little condensation than a total cake collapse. In the winter months I keep my cakes on my covered porch.