For the wedding cake I am making, it is needed on a Friday between 4-6. I am planning on making the layers and putting them in the freezer on Tuesday; torting, filling and crumb coating on Wednesday, covering with fondant on Thursday and stacking on Friday. My question is, should I store the fondant covered tiers in the fridge, or in an air tight container at room temp? The only filling is raspberry jam and the buttercream is going to be either Swiss or Italian meringue. And then when I stack the cake, I’m going to be transporting it in it’s entirety to the event. Thank you!!
I would only store that in the fridge and deliver it cold -- make sure the raspberry does not let the layers slide