I am doing a wedding cake in ivory buttercream with red roses for Friday. The venue is about one hour away. The summer temperatures are 100+. If I completely stack and decorate the cake today/tonight and freeze it, will the red roses bleed onto the ivory base while thawing or will it be ok? I know I will need to get the car cooled down ahead of time. The roses are buttercream, too.
I wouldn't freeze it myself, but then again, I live in an area that has really bad humidity. You can't take anything out of the fridge for longer than a few seconds with out it forming condensation on it. The condensation on the cake could cause the red to bleed on to the white.
If your roses aren't already air dried, they will most likely bleed onto the ivory icing during the thawing process from condensation. (Did you make them in advance to let them air dry?) I wouldn't freeze an entire finished wedding cake for any reason especially when it's due tomorrow.
If you use Indydeb"s butter cream the hot temps do not matter. Find the recipe here on CC
I made the roses on Monday so they'd be good and dry. I live in a high humid area. I was planning on freezing it since the site is one hour away from my house. It's buttercream and I seem to have issued with complete buttercream cakes. I prefer fondant but my friend wanted buttercream. I know, TMI. I used Sugarshack's buttercream to make the roses and fill. I will need to make another batch of icing to crumb coat and ice today.