I'm using a buttercream with real butter in it, so I want to keep the cake in the fridge for as long as possible before putting it out for my son's birthday party. Because I'll have 60 bazillion things to do that day, I want to get as much of the cake done beforehand so I have very little to do at the end.
It will be 2 tiers, with trees and a house that will come up above the top edge of the cakes. How far in advance can I do this on the cake and can it go in the fridge without flopping?
My buttercream is half butter/ half hi-ratio shortening and I do not refrigerate my cakes. (no filling that requires frig. used). I decorate the cake the night before leave it out in a cold a/c room. I mostly use buttercream with fondant decorations, even tiered cakes.