Summer is a popular time for weddings. The weather is more predictable, the sun is shining and people do not have to worry about interferences of school or holidays. Though the summer season is a great time for a wedding, when ordering a wedding cake for a summer wedding there are different rules that need to apply. Though most experienced wedding cake decorators will point these out to you, there are some that simply agree to what the bride wants, without considering the severity of heat, humidity and even the strong sunlight.
Cakes and Outdoor Environments
An outdoor wedding is something many brides dream of. These can be hosted in romantic gardens, parks or even a backyard. When considering an outdoor wedding, you need to think of the location of your cake. Cakes should never be placed in the direct sunlight. Not only does sunlight fade the colors of your cake, but the heat from direct sunlight can actually raise the internal temperature of your cake to the point it begins to soften and shift. This is what causes many cakes to sink, crack or even fall over during summer weather. To avoid this, keep your cake in a shaded area and out of direct sunlight. If the temperature outside is over 75F, try to not let your cake sit outside longer than three hours with a fondant covering.
An outdoor wedding is something many brides dream of. These can be hosted in romantic gardens, parks or even a backyard. When considering an outdoor wedding, you need to think of the location of your cake. Cakes should never be placed in the direct sunlight. Not only does sunlight fade the colors of your cake, but the heat from direct sunlight can actually raise the internal temperature of your cake to the point it begins to soften and shift. This is what causes many cakes to sink, crack or even fall over during summer weather. To avoid this, keep your cake in a shaded area and out of direct sunlight. If the temperature outside is over 75F, try to not let your cake sit outside longer than three hours with a fondant covering.
Keep your cake in a shaded area when hosting an outdoor wedding.
Buttercream vs. Fondant
Though some wedding cake designers will do buttercream cakes in the summer for outdoor weddings, I highly recommend you avoid buttercream cakes. Buttercream stays soft at 75F and decorations can fall from the cake and fillings may begin to ooze from the center. With a fondant cake you will have a little more stability with your cake in the heat. Fondant does not break down as easily in high temperatures, but the buttercream that adheres the fondant can still begin to shift from underneath. If your cake will be outdoors, have your wedding cake decorator use a coating of piping gel to adhere the fondant versus buttercream. This will keep your fondant stuck to your cake.
Though some wedding cake designers will do buttercream cakes in the summer for outdoor weddings, I highly recommend you avoid buttercream cakes. Buttercream stays soft at 75F and decorations can fall from the cake and fillings may begin to ooze from the center. With a fondant cake you will have a little more stability with your cake in the heat. Fondant does not break down as easily in high temperatures, but the buttercream that adheres the fondant can still begin to shift from underneath. If your cake will be outdoors, have your wedding cake decorator use a coating of piping gel to adhere the fondant versus buttercream. This will keep your fondant stuck to your cake.
Buttercream cakes should not be left out in the heat or direct sunlight for more than two hours when the temperature is above 75F.
Perishable Fillings
Fillings become an important factor with summer wedding cakes. A cake should never be filled with custards, creams, or cream cheese fillings. When a cake will be in high temperatures for over two hours these fillings can easily spoil and cause food poisoning. A cake can, however, be filled with fresh fruits, fruit preserves and buttercreams that have been stabilized.
Fillings become an important factor with summer wedding cakes. A cake should never be filled with custards, creams, or cream cheese fillings. When a cake will be in high temperatures for over two hours these fillings can easily spoil and cause food poisoning. A cake can, however, be filled with fresh fruits, fruit preserves and buttercreams that have been stabilized.
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