Post # 1
I am a bride (wow, I guess I am!) planning a wedding from a distance because my fiance does not live in the same part of the country as me. He went to choose a wedding cake yesterday with the only wedding cake decorator around; this lady seems to be worth her salt and has been featured in Brides, TheKnot, etc.
The area where we live is as hot as it gets- summertime is 115 all day, well past dark, and winters never dip below 65, never! The almanacs say that the average high temperature for our wedding day historically is 75 (85% humidity), with a high of 84, and the low is 68. The winds on average gust 40 mph, but that’s another annoying kettle of fish.
Anyhow, because of the high temperatures and the real possibility that the temperature can extend into the mid to high 90s, I told him to request fondant. The decorator herself (I heard her in the background) claimed that fondant wouldn’t be very tasty to most (alright, I’ll give you that) and that buttercreme wouldn’t melt and that she could absolutely guarantee it. She was correct in stating that if we wanted fondant, she would be glad to sell us the more expensive option, but that she truely was suggesting the buttercreme.
Um…. what do you all think? I’m quite skeptical, actually!!!
Post # 3
How is she going to guarantee it doesn’t melt??
If the venue is inside, she’ll transport it via air conditioning, then it’ll be inside, and it woudln’t be a problem.
If it’s an outdoor wedding and it’s going to sit outside, It probably will get all gross. Not to mention the humidity would make it taste all weird and stale quickly. Like leaving a piece of bread out for an hour.
Does she add a special filler to her buttercream?
Post # 4
Are you having an outdoor wedding or in a place with (1) no/limited air conditioning (2) no catering facility or (3) no refridgerator?
Because if you are, then I would also be worried about a cake melting from the heat. Unless you got a really simple design, the buttercream could get too soft and slide down the cake.
Could you request marshmallow fondant? It’s a little bit tastier. And make sure that there is a layer of buttercream before the fondant. If guests don’t like it, then they can peel it off and still have a little buttercream around the cake slice.
If your reception is somewhere that has a refridgerator, then I would go for the buttercream option. Just keep the cake there until you need it out. Take the photos of the cake and the two of you cutting it first thing, and then whisk it away for cutting.
Post # 5
I had an outdoor wedding in Colorado in July. Temp got to about 90, then it rained and cooled it off (me likey!). We had a buttercream cake, and it never even LOOKED heated. I think you should trust your baker. She’s clearly been doing this for a while, she knows what she’s talking about. Do the buttercream!
Post # 6
Oh! I forgot to mention that the wedding will be outside, under a tent, probably in late afternoon into the evening and there is absolutely no refrigeration available.
Post # 7
i agree that i would trust the baker. Maybe you could call her and just confirm what she told your fiance. Buttercream tastes WAY better than fondant so if she make be sure that is won’t melt, i say go for it & trust her: she is the professional!
Post # 8
I would just ask her to explain exactly how it will not melt.
Post # 9
I think you should trust the baker. We are having an outdoor wedding, also under a tent and it could easily get up to 95 that day. Our baker is local and has done a LOT of outdoor weddings. She recommended buttercream b/c it tastes better and said that she has never had the icing on one of her cakes melt.
I trust her, she has been doing this for a long time!
Post # 10
I would also trust the baker. If possible, ask for references and get in touch with some of them to see how they handled the hot weather or if they used buttecreme and how it held up.
Post # 11
I dont know about trusting the baker unless she adds a filler or something. My baker specifically asked me if the wedding was outside because buttercream tends to sweat and melt when left in high temperatures or direct sunlight. When he herd it was in AC, he specifically told us to be sure it wasnt in sunlight as that could spot heat it and cause the same effect. Id be careful with that.
Post # 12
Fondant defnitely isn’t as yummy… but buttercream does melt. Maybe she has a special process? I’d ask… and then if it sounds legit – go with buttercream.
Post # 13
I think I’d trust the baker too. I did a heat/sun test on the buttercream for the cupcakes I’m baking for our wedding. I live in Florida and left the cucpakes, frosted, out in the direct sun on a day when it was 100 degrees and the heat index was 130 and the frosting stayed put for over an hour. That was DIRECT sun, worse case scenario. Our wedding is under a tent too and after this test I’m quite confident that the frosting will not be melting off.
Could you buy a small sample cake from the baker and mimic the conditions of you tent to ease you mind?
Post # 14
i read that about fondant in a magazine. i am having my baker do buttercream and rounding the edges off- it looks exactly like fondant and will taste soooo much better!