@Creations, you are very welcome! I hope you can find a solution. I’m no expert but I’ll make my best to help you.
I think the problem was the buttercream, not the fondant, cause it looks like the buttercream just melted, and the fondant goes along with it. Inevitable it breaks ‘cause it has no stiff enough surface to stick on. Do you use all butter in your buttercream recipe? I have read that shortening is much more stable with hot temperatures, so I think you should try using half and half, or all shortening, if you don’t want to use chocolate ganache, which I think is the best option. I use it and it’s great. Cakes look so neat always.
As I told you before I’m still using refrigerated cakes, until I try non perishable recipes for my cakes. I’ll explain what I do, I hope it helps! Of course you should keep trying different ways till you find what it works best for you. For me, this is what it works for me for fairly warm days. What I do is, first of all I prepare my ganache. Once my ganache is ready I have to let it sit for a few hours at room temperature (or the fridge if I’m in a hurry) just about is the right consistency. Meanwhile, I make the fillings, and fill the cake. I put it in the freezer for just 5 or 10 minutes just to make the fillings a bit harder and have a pretty cool surface to work on. I take it out and make a crumb coat first, and then I cover it with ganache till it’s even. I let that sit in the fridge overnight.
Next morning, the FIRST thing I do (literally, even before I have breakfast haha), is taking the cake out of the fridge for a few hours to let it come to room temperature, you do not want the cake to be cold when you put the fondant on cause the thermal shock between the cold cake and the room temperature fondant will make it sweat! So once my cake is at room temperature I cover it with fondant and I do all the decorations I need to do ON the cake (stripes, royal icing decorations, etc). And when I’m done I put it in the fridge. And as I said before, I take it out of the fridge to an air conditioned room a few hours before deliver. The ganache does not melt at all and it keeps the shape great.
