Hi, I will be making a giant cupcake for my granddaughters 1st birthday. I'm trying to decide on how to cover the bottom of the cupcake. My daughter would like to have the candy mold but I'm concerned about the heat in Florida in August. The party is outdoors so the cake will be sitting in the heat for about 3 hours. Does anyone know if the chocolate mold will hold up to heat? If so, is there a specific kind that would be better?
Thanks so much,
Better to look for ways that the cake can sit indoors for most of that 3 hours. Or in a picnic cooler with ice packs underneath it.
And whatever icing you use needs to have no milk or cream or cream cheese to keep safe in that heat.
The candy melts--summer coating type of chocolate food material has a higher melting point than real chocolate. But it still gets soft above 90F.