Owl cake

So i am making an owl cake and 50 owl cupcakes for a party coming up on Saturday. Not a particularly stressful event ..... EXCEPT FOR THE FACT THAT IT IS 42 FREAKIN DEGREES TODAY!!! Why o why does there have to be a heat wave just when i need to use buttercream, ganache and fondant? Now i have to battle with overly soft frosting and ganache, and fondant that keeps slipping and sagging off the cake.

Sigh.

Cake baked in a dolly varden tin, did not cook evenly due to my stupid oven (see previous post for my oven rant)

Ganached with white chocolate

Iced with MMF

Finished with feet and a bow

Now i just need it to hold up in the heat for a day, or should i risk putting it in the fridge which will make it sweat?
Argh, damn heat.

Now to make 50 cupcakes....