I'm doing a cake that needs to be frozen for a few days. What is the best type of BC to use? I'm afraid of it breaking down or absorbing into the cake.
It will be covered in fondant as well.

Thanks!
Angie

I don't know if this helps or not but I use the decorator's buttercream on here and it specifically mentions freezing it. I've frozen and used later and it's worked out great. I just haven't frosted a cake and frozen it. Sorry. Maybe this bumps you up to someone else seeing it and helping out more.