I am making an 8 tiered wedding cake next week with fresh roses. This will be my first time using fresh flowers. I am using the Wilton center column cake stand; 4 graduated tiers (6,8,10,12) in the center column and four 6 inch satellite tiers (the "Lady Windmere" style). My question is how long will the roses stay fresh after they are on and around the base of the cake? The reception area will be air conditioned, will will help and I am using a buttercream icing. I am using 3 inch spikes for the roses that will actually go in the cake, and will wrap the stems of the ones that won't be inserted into the cake in saran wrap. So can anyone tell me how long the roses that aren't in the spikes (with water) or wrapped in saran wrap will stay fresh? This will also be the largest cake I've done, and I have to transport it 30 miles. So that is another thing that has me concerned. By the way, I am new to this site - but I LOVE it!!! JPark
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