My bride now decided she wants a buttercream cake, 5 tiers, decorated with a nautical theme of fondant decorations and topper.  Living in Florida, with an hour's drive to the venue in warm humid June, will the figures remain on the sides of the cake or just slide off?   I will stack the cake on site, but they will not give me any extra time as they are quite busy with other parties.  Do I just "stick" the figures onto the cake, or is there another way to attach them?  Thanks so much you talented creators!

i deliver my cakes climate controlled--i affix ice packs inside sealed moving boxes and i store my cakes in the fridge before delivery so they stay most secure throughout hot drives and traffic jams to the venue--i wrap the ice pack in paper towels and place inside zip lock bags to eliminate condensation--

it reduces delivery anxiety too--flat tires happen right? your cake will hold just fine--no worries--

important to keep it out of the sun--it can bleach things out on the ride--

Thank you for your reply.  I'm just worried about my fondant fish decorations, etc. falling off.  That should work.

i'd recommend that you practice getting your fondant to stick to your buttercream well in advance of the order so you will be comfortable when the time comes--

chilling or not chiiling your cakes is a big decision--traveling with your test cakes to see how it all goes--test this out over the next few months to get some experience is my thought for you.

many more questions might pop up

AWhen I put fondant pieces on my buttercream iced cakes, I brush some piping gel on the back of the fondant piece before applying to the buttercream iced cake. Press very lightly for a few seconds. I have never had any fondant pieces come off.

Thank you Getus, what a good idea!  I will try the piping gel.

K8memphis, I've traveled short distances with fondant on BC & so far have not had a problem.  Guess I'm worried, as this will be a 5 tiered wedding cake, which I will assemble on site.  Thanks also

Personally, I would never, ever use piping gel.   It is "GEL" and it never sets up.  It is not needed and I would think if anything is going to slide...it would be a fondant piece applied with piping gel.    Fondant and butter cream like each other.   They kinda just STICK.   If your butter cream is already crusted and hard, the I would apply the fondant piece with more butter cream.   99% of my cakes are butter cream...and it seems like almost all have some sort of fondant piece of them. 

Once you apply the fondant piece and the cake sits up in the frig..it will stick like glue.