I am making a 3 tiered layered cake for my niece's sweet 16 on Sept 7. She wants the cake covered in fondant and was wondering what frosting would hold up to the added weight of the fondant and the humidity here in Hawaii. (I will have the AC on in the room that the cake will be displayed in.) I know the buttercream will be solid out of the fridge but I am concerned about it softening as the cake warms while on the table for the party. Will it start to droop from the weight? Would this IMBC be good for this purpose or would another buttercream be better? Also, as the cake warms do I need to be concerned about the cake "sweating"? I would suggest to give our Baker's Hotline a call. I think this question will involve some conversation!-Jon 855 371 2253

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