Hi everyone, I am making my first wedding cake this week for a wedding on Saturday. I would like to make the buttercream now and store it in those buckets like they use at Sam's. Can anyone tell me whether or not the buttercream can be refrigerated or how long will it last stored in airtight container at room temperature? Additionally, I hear all of you talk about freezing your cakes but since the cake is 4 tier I am wondering if I can start baking on Monday and store the cakes double wrapped in a wine cooler that is large enough to hold all the cakes. The temperature is 39 degrees in the cooler. Additionally, how long can MMF stay at room temperature or cooler if stored in airtight container? The buttercream recipe only uses water. I would really like to be finished with the entire cake early Friday since I am also the maid of honor in the wedding. After finishing, can separate layers be stored in cooler if covered with MMF? Sorry for so many questions but I don't want to mess this up. The cake is almond paste from Toba Garrett's book and I believe it says that double wrapped cake can be refrigerated for two weeks.HELP!!!!!!!!!!!!!

you can definitely make the buttercream now and store it in the fridge, just take it out a few hours before decorating to let it return to room temp, i would trust the book if it says that it can be refrigerated for that long. and i don't think even mmf can be refrigerated, i know you shouldn't refrigerate regular fondant- hopefully someone with more wedding cake making can help you out more