Hi, its Louise again. Great posting. I have a small wedding cake and 100 cupcakes for end of June, (Toronto, Ontario). It is an outdoor wedding. Cake and cupcakes will be out for approximately 5 hours under a tent with sides to it. They will not have any fan etc... how would fondant hold out on the cake / cupcakes?
The bride would like cupcake toppers of the flowers in her bouquet. With it being an outdoor wedding, how does gumpaste or royal icing hold out. If I go with the buttercream would it be better to go with the American (shortening) or Italian buttercream with some shortening in it as per your posting? Thanks, I really appreciate your assistance

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