Here’s what I suggest- have the cake cutting at the reception ASAP- I have been to my fair share of weddings throughout the years where it was just too darn hot to do anything about the icing. SMBC will melt fastest, you can make a stiffer white chocolate ganache by adding a larger proportion of chocolate…but white chocolate is the softest of all chocolates too…. and a suggestion for the grooms cake is to use dark chocolate shards as they will retain their shape longer than milk chocolate (but not muh longer!!) The nice thing about american BC (the powdered sugar kind) is that you can really make some super stiff icing by adding more powdered sugar….if it’s hot enough, by the time it gets cut and served the icing will be soft anyways- too bad the bride doesn’t want that!! and last sugestion….since it’s barn-themed and rustic, what about a ‘naked’ wedding cake? No icing=no melted icing. I’m going to get kicked off Cakes Decor for suggesting such a thing LOL!!! Good luck with whatever you do- Heat is no friend to us cakers!
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