Hi, first post! I'm an amateur baker thinking about making my own wedding cake.
I want to make it a couple of days ahead of time, and use mascarpone frosting with caramel decorations. Is this a bad idea? I've used this frosting before, and I think the cake looked and tasted fine after a couple of days in the fridge, but I wasn't really paying close attention to its looks at the time! I also don't know how long the cake would last on a hot July day (indoors, but probably 80°F), or whether the caramel decorations would melt or droop (planning to stick them straight to the sides of the cake).
If that wouldn't work, what if I do mascarpone frosting and then coat the whole cake in either mirror glaze or marzipan? (I'd rather not, but I will if it's a lot safer!)
I'm going to do a test cake of course, but if possible I want to get the right components first.
Any advice welcome - thank you!