So i agreed to make a wedding cake for my nephew this weekend as a last minute favor. I am going to keep it pretty simple but have some questions regarding best approach given wedding conditions and time to travel. Any thoughts would be greatly appreciated. So the wedding is about a three hour drive away from my home on a farm - whose driveway is bad shape. The wedding itself is outside and not really sure about the kitchen on premise. The bride and groom are not interested in anything but buttercream.
I am planning on a yellow butter cake and a mousseline buttercream. I am concerned about the buttercream holding up in the weather, but thought that might be my best one. thoughts? better suggestions?
I plan on making the tiers and have them frosted prior to transport. Is it ok to frost and refrigerate the tiers overmight, get them good and chilled for the 3 hour car ride? Or should I get up early on Saturday make the buttercream and frost them right before transport? Because of road conditions I don't plan on assembling the tiers together until we get there and will decorate with flowers.