Hello to All.. I love using boiled icing for big cakes since it does not melt and looks glossy... I have two big orders for the same weekend and I could not say no... Customers have no preference on icings!

Can I decorate with this icing the night before? would it get hard? Should I place the cakes in a refrigerator after decorating or can I leave them room temperature in my basemant? What kind of filling would you recomend, so the cake stays soft and not dry....

I am planning to make a wedding set on Friday - 6 cakes and deliver Saturday PM..cutting time is 8p.m.

Another set for a sweet 15 will be finished on Saturday since this event is not until 6p.m. cutting time is 10 or so...

Please provide some suggestions or even alternative icings... would stabilized whipped do well.... for the wedding?