Well I'm in Houston, and I use smbc just fine. Good old air conditioning . I would say though that it really doesn't matter. Just try to use all butter in your buttercream so that when you chill it, it becomes firm
Here's the cake with carma on it. Definitely worth the money. Rolled super thin. It's not very sweet though, and I'm not sure that I really want to spend that kind of money on fondant though. I'm not sure....I just kinda don't know if it's worth it for where my business it at this point.