I'm thinking of using Whip n Ice for a buttercream requested wedding cake, as it is as white as white can be, compared to a SMBC or "Australian" buttercream - and the bride is after white. I'll get her to taste test it, as it is different to scratch butter creams I know.
Knowing it will be crazy hot here in a month, am I best to refrigerate the iced cake, even though Whip n Ice is room-temp stable? Also thinking this will give the 3 tiered cake more stability and make it more solid for transport. Will it weep or have condensation issues?
I'm worried about the top 2 tiers "sliding" as Whip n Ice seems quite soft. maybe I can use ganache under the cake boards that connect one tier to the next, to give it more "sticking" power? Planning on a central dowel, too.
Thoughts?! Thanks :)