Has anyone ever iced a large wedding cake in SMB? I am an experienced decorator but just recently switched over to SMB. One of my clients has requested a 7 tier wedding cake iced in Swiss Meringue Buttercream. The wedding is in September in Michigan so it wont be super hot, but I am still worried about it holding up. Your tips and suggestions are appreciated! Thanks!
It will be fine. Just keep each tier in the refrigerator until ready to stack.