Please Help Me Not To Freak Out About This Wedding Cake!

Decorating By laura4795 Updated 29 Aug 2012 , 1:20am by DeniseNH

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laura4795 Posted 28 Aug 2012 , 4:56pm
post #1 of 4

I'm making a wedding cake for an outdoor wedding on Saturday. I just saw that the forecast is for 93 degrees with high humidity! I'm really worried about it!

The current plan is for buttercream icing instead of fondant. Would I be better off using fondant?

I'm going to reference an earlier thread that I started, so that you can see the kind of cake she wants. It is a birch bark cake.

Maybe I should wrap (instead of covering) the layers in "birch bark" made of a mix of gumpaste and fondant?

Bottom line is I'm wondering which will hold up better outside in heat and humidity: fondant wrapped around the layers, or butter cream?

Here's the original thread:

3 replies
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BakingIrene Posted 28 Aug 2012 , 5:21pm
post #2 of 4

Don't freak out.

Do the cake in buttercream and freeze it if possible for the car trip to the venue--without the flowers.

Get on the phone. Call the venue and ask about cold storage overnight if the plan is still to deliver a day early.

Buttercream or fondant really doesn't matter once the whole cake reaches 80F. It is then squishy soft and fragile.

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howsweet Posted 29 Aug 2012 , 12:54am
post #3 of 4

The weight of the fondant matters. There are a number of things you can do. Make the icing extra thick. Make the cake a day ahead so that the fondant hardens up more (that's assuming you won't be refrigerating it. See that the length of time the cake is outside is limited.

Make sure each tier well settled before stacking. I'd use a warm place for settling. maybe settle them overnight.

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DeniseNH Posted 29 Aug 2012 , 1:20am
post #4 of 4

I'm in New England and the temps are suppose to be just as high, I'm making a birch bark cake as well but the only difference is that the reception is inside and I'm SO grateful. I did deliver a fondant covered cake a couple weeks ago for an outdoor wedding and it was 94. I covered the cake in a crusting buttercream - made with hi-ratio shortening - misted it lightly then covered it in homemade MMF and they kept it in the cellar until just before presenting and cutting it (trust me, the cellar wasn't much cooler than outside. Anyway, if kept inside for as long as possible, and covered in a crusting buttercream then fondant, you won't have a problem. Good luck and let us know how it went.

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