I will be doing a carved convertible car on Mon./Tues. that won't be delivered until Friday. It's choc. cake with choc. BC filling, will have some candy clay elements under the fondant, and will be painted in some areas with diluted luster dust. I've had issues in the past with fondant add-ons "weeping" when refrigerated. I know that choc. will sweat. How would you hold this cake for three days? On the counter? In the frig in a box? Frig in a box in a bag? I'd very much like to hear from some of you who have actually done this. I'm going to be out of town and have no choice but to do this early.
If you are talking a crusting buttercream, I think on the counter in a box will be fine.