In August I am making a wedding cake for a friend. She would like a stacked, chocolate drip, naked cake for her outdoor reception. It will be a warm evening (7pm) in Redding, CA........so it will probably still be pretty HOT. Will a standard chocolate ganache hold up or will I need to use a special recipe?
I live in SC and it is hot and humid in August. I would not try chocolate at all. But if it is not humid where you are, you could experiment with adding parafin to the ganache, or maybe even try melting chocolate American Buttercream and using that as a drip. I would definitely experiment with seeing which one holds up to the heat the longest before deciding. Good luck!
You could perhaps have a faux dummy cake for display and keep the real cake inside until just before cutting time?
Hold on, a faux dummy cake? That'd then be a real cake...? I obvs haven't had enough coffee yet.... :)