I'd like to try using a biscuit cake as a tier in a wedding cake; I wonder if you have any tips? Im especially concerned about how far in advance it can be taken out of the fridge to decorate and then be left at room temp as I wouldn't want it to lose shape!

Thanks for reading, any advice much appreciated

I don't have any advice for you, I'm just curious what a biscuit cake is.

My sister had biscuit cake along with her fruit cake for her wedding a couple of years ago and just had it as a kitchen cake. My mother (who made all the cakes) even had it chopped and left it in the kitchen in a plastic storage box with just putting it on plates for the hotel to do.

I guess it depends on the recipe you use but it doesn't really need to be refrigerated. Because the chocolate is mixed with (in the case of the recipe my family use) butter and condensed milk, room temperature is ok. Obviously you wouldn't want it in direct sunlight or beside a radiator but certainly some hours out of the fridge is fine.

Depending on how much biscuit you use and the weight of any tiers on top, you will probably need to dowel/support it.

HTH