Actually used to think fondant was the only way for hot weather, but @terry_carter15 is totally right about Swiss meringue holding up better. Made a cake last summer that sat outside for hours, and the buttercream was still perfect. Fondant might survive, but the taste just isn't worth it.

Honestly that's solid advice right there. Zinc in the melt can really mess things up, makes a nasty smoke and ruins the batch. Tbh I learned that the hard way with some old plumbing fittings once. That guy saved you a ton of time and money for sure. Good scrap yard folks are worth their weight in gold.

What kind of comments did you get on the dog video?

A whole decade of that specific thing sounds like a special kind of prison sentence. I can barely stick with a bad haircut for six months. Your buddy must have the patience of a stone. I truly cannot picture what the payoff would even be.

That's a smart man right there. My knees are toast from all the kicking.