Hi Chefs, I was asked to use a fondant for the wedding cake of a friend. The wedding will be at the beach on summer. I'm quite worried as I have seen fondant melting in a humid environment, same as the beach. The one I saw was on a garden wedding I attended where they have these mist sprays scattered around the venue, which I think was the cause of the disaster, and I'm really worried that I would face the same issue on a beach venue. I have used fondant many times before but the cakes were placed in airconditioned venues and I also haven't tried refrigerating them ever since the first attempt I made was a disaster and the fondant melted after being placed inside refrigerator. Any inputs on how I can go around the possibility of melting fondant? I really want to give my friend her dream wedding cake, can anyone help? Thank you.