I've found that gum paste.when it is very dry and hard.does not go through the same condensation issues.at least when it's a short term situation in the fridge. Did you know that is actually is possible to bake a cake that comes out with a perfectly even top The first 2 sets of cake pans that I had were the. Then when you need to deliver let it come to room temp while still in the box to limit condensation issues. Prepare a 9×2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan. Add the flour and carefully whisk until just combined, being careful not to over-whisk. If this is a real concern to you then box your cake, wrap the box in Saran Wrap or even a garbage bag and store in the refrigerator. Add the cooled melted butter and whisk to combine. It will eventually dry and as long as you don't touch it it should be fine. When fondant is in the refrigerator it can go through a 'sticky' phase when you bring it out. Line baking sheet with a nonstick silicone mat or parchment.

Even when your buttercream softens the decor will still be OK provided it's not a HOT room where melting can occur. In a large bowl, cream together butter, sugar, egg, milk and vanilla. Deliver it cold in plenty of time for it to warm to room temp. If your buttercream is made with real butter (like mine) it will have to stay in the refrigerator until delivery. I even did a western cake.no rope border but I did conches with those leather look laces.

Buttercream with fondant and gumpaste decor.

Magic line butter vanilla