I've got to make a giant cupcake wedding cake for this coming Thursday - wedding is Friday. I'll be covering the base in MMF, and the top with buttercream. I don't want the buttercream to get really crusty and dry out, but I can't cover the whole thing to keep the buttercream moist because then the fondant will go mushy. What's the best way to keep the cake until I deliver it? Also, I'm trying to figure out the best way to delivery it. I've got a round cake board to put it on, but how should I fix the cake base onto the board? Should I use melted chocolate? Some royal icing?
in a box, out of sunlight!
melted choc. or royal or just bc should work fine to secure to base