I have a cake to make for a corporation's work picnic, but it is outdoors.
It isn't until evening, but the high is supposed to be 92. 
What would be the better option to avoid the cake melting?
Fondant or buttercream with fondant accents?
I'm nervous that the fondant will bubble, or if the latter, the accents will melt right off.
Thoughts?
TIA!
It depends on where you are - is it not only hot but humid?
What kind of 'buttercream' do you usually use? Have you had any problems w/it in the past (regarding weather)?
When I lived in CA only one time can I remember ever having problems w/b'creamed cakes. Our temps could reach 104 degrees but no humidity.
If the fondant is in the shade not the direct sun it should be fine. I have had graduation cakes stand in that kind of heat with fondant and they were fine. Butter-cream will melt in the heat. Hope this helps!
It depends on where you are - is it not only hot but humid?
What kind of 'buttercream' do you usually use? Have you had any problems w/it in the past (regarding weather)?
When I lived in CA only one time can I remember ever having problems w/b'creamed cakes. Our temps could reach 104 degrees but no humidity.
I live in Pittsburgh-- the humidity tomorrow is supposed to be 71%.
i usually use a 1/2 crisco, 1/2 butter recipe... but thought maybe crusting buttercream would be better since it's a little harder.
perhaps i'll just use all fondant and make sure it's in a shady spot! 
thanks!
Quote by @%username% on %date%
%body%