I am making a simple 2 tier wedding cake and 144 cupcakes for a wedding 2 hours from me (my sons). I will assemble the cake at the venue. They will have refrigeration if I need it. I am using SMBC. The cake I am not really worried about, it's the cupcakes and the freshness issue. I did find in my testing that using foil wrappers seems to keep the cupcake moister. So, should I refrigerate or not and if I do, the frosting will be OK by 6PM. I am setting up at 9am. Hope you understood this and thank you in advance for any suggestions!