I have a special cake due. do you think i could do a chiffon cake with buttercream? how long does that cake last? i know its recommended to just dust w icing sugar. but its so delish, that i'd like to offer it as well. any comments based on experience?

anyone?

I make chiffon cakes frosted with buttercream icing a lot. If you're worried about the delicacy of the cake, you might want to do a crumb coat first...then refrigerate it until the frosting sets, and continue with another thin layer of frosting and then decorate. Good luck! P.S. You can take a look at some of my photos....many are chiffon with bc.