Hello! I'm making a stacked 6, 8, 10, 12 round wedding cake for tomorrow and the bride chose marble cream cheese pound cake for the cake and wanted a not too sweet recipe for filling and frosting. I baked 2, 2" layers for each tier and plan on splitting them so that there are 4 cake layers and 3 filling layers. The cake is sooo good!

Anyways, I plan to use White Chocolate SMBC and have used it many times before but never with a dense, heavy pound cake. I am concerned about the layers within each tier being so heavy that the SMBC filling will totally squish out when they settle. Normally I would just chill, chill, chill the cake until right before delivery but I really don't want the pound cake to be served cold because it's way too dense when cold.

Any thoughts or pointers?

Tammy