I live in AZ and normally it is very, very dry here (talking 7% humidity). I have a wedding cake due shortly and they requested cream cheese buttercream - being mid summer, I opted to use Earlene's. Today, it happened to be overcast & humid and hot - about 100 degrees out with 30-40% humidity. I just took my crumb coated cakes out of the fridge and began to slap on the buttercream...and it began to slide around on the cake. So, I did the best I could to get that baby as smooth as possible and sat around waiting for it to crust - which usually takes 10-15 minutes. 25 minutes later and it is still very tacky to the touch and looks wet. Am I setting myself up for a problem with this cake? Do you foresee a problem with the fondant going on (using Fondex)? I'm afraid if we're having issues NOW - how bad is it going to be at the venue?
Any suggestions on how to deal with this??