How far ahead can I make a frozen buttercream transfer? I have a cake coming up that I'll be doing one, but it's going to be very last minute notice on when they need the cake. I learned to do FBCT from a video. It said you can't do them more than 24 hours in advance. I want to get mine ready and have it in the freezer ready to go. It shouldn't be in there more than a week. Do you think that would be ok?