We also use gumpaste here in the uk, but if I have run out then I use fondant, although not quiet as good as gumpaste it does hold up ok, I find that my cupcakes don’t last long enough for the fondant to go “soggy”, espec When baking for the guys at work!
The situations will vary for everyone. Cupcakes may be delivered hours before an event, even the night before. or when I take a tray of cupcakes to my brother’s house, they will last several days since they are a family of three.
The environmental conditions one lives in are really important for the baker, as the heat and humidity affects both fondant and butter creams. In the United States, Florida, Louisiana, Michigan, Mississippi, Vermont, Maine, Alaska, Indiana, Hawaii, and Iowa are all have relative humidity of well over 70%, which is considered very high. The moisture in the air well affect the fondant.
Another consideration is the type of icing. icings can be made from a variety of ingredients. With a meringue buttercream there’s water in egg whites, and there is water in the butter. Moisture in the air and water in the icing will soften a pure fondant decoration in short order.
So the baker needs to be thoughtful about how they make they decorations. Especially if they’re running a small homebase business and those decorations are going to be on product they’re selling.
There’s a lot of people who read the threads for information who never comment. When I comment on thread it’s not to disparage anyone’s information. Rather it is to put information out there to help everyone.