Would appreciate some advice.....making my daughters wedding cake for a Virgin Islands wedding. It is actually cupcakes with a 6 inch tier wedding cake on top. I was thinking of covering the 6 inch tier in either rolled buttercream fondant or MM fondant. Read so many reviews about both and about refridgeration (not to or to). Wondering if I should use a straight crisco non buttercream for the underlayer (which I hate. I personally don't think a wedding cake should have a crisco icing) but given the conditions I may have no other choice. Then which fondant would hold up better? and taste bettter. I have used rolled buttercream on some practice cakes but not in humidity and they tasted ok and held up well left on counter, but didn't use a butter base for the icing under the fondant which I really want to do.
Any suggestions would be greatly appreciated........I have spent the last two months making gumpaste orchids to decorate the cake wtih. Those are travelling on the plane with me tommorrow and all the suggestions for packing have been most helpful. I wonder though has anyone had trouble getting through security with them? They have wires in them.