I'm baking my mom in law's 80th. My layers are baked and frozen, I'm a good decorator, but do not have a lot of baking practice or practice with buttercream. Im wondering how far in advance can I make buttercream (crusting) without it affecting the taste or texture. Im going to be using a recepiei from Rose Levy Beranbaum (haven't decided which one)
Also, will decorating my cake on thursday for Saturday be too early?? I'm off on thursday and will be home early on friday.
Should I use a ganache?? to keep it fresher??? Id like to keep it simple since I have many hours invested in this cake already and work 60 hr weeks.