I have discovered how wonderful IMBC is, and cannot beleive how beautiful the cakes come out using it! The flavor is so light and tasty..it goes well with my sweeter cakes. I want to use it on a wedding I am doing next week (four tiers!) and I do not have room to refrigerate the tiers. I plan on frosting and decorating the night before. The IBMC recipe I have using a littel crisco with the butter (it isn't all butter) and I am using the pasterized eggs whites you get in a milk carton. This recipe doesn't crust or anything, but isn't running either. The cake will be sitting out at the reception about 4-5 hours, so it will make it probably a total of 12-15 hours in room temp. So my question is, will this cake be safe with all the butter, and egg whites but also will it run or anything? Will the crisco keep it stable enough (it is 1 cup of Crisco to 1 lb of butter). Or does this need to be refrigerated?

Thanks!

anyone?

never mind, found my answer from another site...