Post # 1
I know that buttercream can’t stand up to extreme heat but does okay at room tempature somewhere around 72 degrees. So summer weddings are completely out, but my wedding is in the fall. Typically in NYC the weather is in the low 70′ sor high 60’s in September. Did anyone do a buttercream cake outdoor in the fall? Thoughts?
Butter cream is cheaper and taste better overall.
Post # 2
Buttercream in my house last for 3 days in 80+ room temp, so as long as it doesn’t get direct sunlight, it should be ok. Direct sunlight could melt it. But just in case, you should clarify with your baker because s/he would probably have experience with their particular recipe.
Post # 3
There are maybe 5ish types of buttercreams. Italian, swiss, german etc. Some are more sturdy than others. I’d ask your baker about anticipated temps and type of buttercream they use.
Post # 4
You can also keep the cake indoors until it is time for the cake cutting, then cut and serve it.