Cakes - White chocolate, Fondant & 36 degree heat
These wedding cake questions and answers have been taken from the wedding forum.
Q. I was wondering, does White chocolate give a similar finish to fondant. And will
it last in 36 degree heat?
A. White Chocolate doesn't give the same effect as fondant. Fondant sets a little and skins once covered. For example, once a cake is covered in fondant and left for a few hours plus, it starts to get a little hard on the outside but will remain soft underneath for a few months. Eventually it will become hard all the way through but unless your cake decorator is planning to cover your cake 3-6 months before your wedding, your icing should still be soft to cut.
White chocolate ganache has the appearance of being a little shiney. Fondant remains matt in it's finish. A cake which is covered in ganache will have to be kept refrigerated.
White chocolate wraps or chocolate shards have the appearance of real chocolate. This medium also requires refrigeration.
White chocolate fondant can be used. It has the same finished effect as fondant but as with any white chocolate medium, it does have a slight ivory/yellow tinge of colour to it. This is due to the white chocolate itself. White chocolate fondant doesn't require refrigeration.
Any cake in 36 degree heat , no matter of what icing is used, will sweat and all cake decorators advise not to leave a cake in temperatures like that. Cakes either need to be refrigerated (depending on type of decoration) or kept in a cool airconditioned room, away from direct heat and sunlight.
I'm sure your reception venue will be airconditioned if your looking at temperatures of 36 degrees. Talk to your cake decorator and ask his/her opinion if your cake requires refrigeration. Some sugar flowers cannot be refrigerated as it will cause the sugar flowers to droop. Discuss all options with your cake decorator. They are best to know of your location and advise you of your decorating requirements.
Hope this helps you out a bit.
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