HI Everyone. This forum has been a lifesaver on so many levels.

I'm using Swiss Meringue to decorate a 3-tier wedding cake.

If using **buttercream**, I usually bake a week in advance and freeze. I pull them out on Wed, decorate Thur or Fri. Deliver Sat. 

HOWEVER, my schedule is horrible this time around. 

Can I build/decorate the cake using SWISS MERINGUE on Thu. & Fri. Leave OUT ON MY TABLE (no refrigeration) and deliver to the hall on Saturday morning? Will it be ok?

Has anyone done this?

i hold all my cakes in the fridge

I may be missing something, but it sounds like your schedule is exactly the same as it usually is so I guess I am not seeing what your issue might be.

Is there a reason why you can't store your finished cake in the fridge?  It isn't necessary to do so since your cake will be delivered within a day or two of being decorated (just keep wherever you are keeping the cake nice and cool), but a cold cake transports easier than a room temp cake.