Cake melting...

I'm having an outdoor wedding in the summer, and have my heart set on a chocolate wedding cake, so I am definitely worried about it melting! Not sure what to do about it, though...

Yes. My solution = a naked cake. That way there isn't much to melt.

I'm sure your bakery will know how to handle it, just make sure they are aware it will be outstide and hot!

Whip cream will be out of the question because even indoors, its not good to leave out. Buttercream is ifffy. The bakery can use shortening which retains a higher melting point than regular butter so it can sit outside longer, but that all depends on them.

How long do you plan to have the cake sit outside for? Do you guys plan to do the cutting early?

Fondant will solve the melting problem for you.

I saw one melt! The icing started falling off and they had to cut it early. It was around 95 degrees that day, but the cake was in the shade. They had butter cream instead of fondant.

Heat and dairy -- that's a no no. Don't take any chances. Have the venue keep it inside at a safe temp until you're about ready to do the cake cutting.

I am in the same situation. Outdoor wedding and reception in Az. in Nov. Might be as high as 80s in daytime. I plan on having cake indoors until last minute such as when we enter reception then have the cake moved out to table. That way it won't be outside but about an hour and half to 2 hours before cutting.

We had our wedding outside in 100 degree temps and I made our cake. Not only do I suggest lots of cake support but also keep it refrigerated as long as possible and don't bring it out until about 30 minutes before cutting (this also keeps the kids from poking their fingers in it).

Pic of the cake I made for our wedding -

It was around 85 and not too humid on our day. The wedding cake was brought out about half an hour before we cut it and it still looked great. I have no idea what the cake was made of but it was mostly chocolate.