First...can you put Swiss Meringue Buttercream over Regular crusting buttercream crumbcoat without issues...and Second...How long can Swiss Meringue go unrefrigerated. I am making a cake for a cake contest/auction and I am supposed to deliver the cake at 9:30 in the morning...cakes will be judged at 12:00 and auctioned at 1:00. Temps here at 2:30 was over 80. What do you think? Should I go with regular buttercream or use the Swiss Meringue Buttercream. The only reason I wanted to go with the SMBC was my cake has ocean waves and I want to use the SMBC to make peaks like waves.

Ive been able to make waves using regular buttercream recipe of 1/2 butter, 1/2 shortening. Should hold up to about 80 degrees. Maybe keep it out of direct sunlight, too!

I'd go with regular buttercream with the temp issue.