AHi everyone, well I am working on my 2nd wedding cake. It is an outside wedding and so is the cake, outside.... 3 tiers, fondant with buttercream crumb coat. Anyone have any ideas. Last time it was so warm the buttercream starting to become very soft and the fondant didn't go on well and it didn't turn out very good. Very nervous about the cake being outside. All swiss buttercream filling, nothing to worry about there. Just want the cake to hold up. Any suggestions. Someone told me to do a ganache crumb coat/icing prior to fondant. Won't the chocolate melt? Help:-(

Can you keep it chilled until the very last minute before it has to go outside?  And can it be in the shade once it gets outside?

Ayes i think so hoping anyway