I'm a self-taught cake artist and I have a question that I just can't seem to find the answer to so I thought I'd ask and see if anyone has any suggestions!
I'm making a cake for a show, and the cake will NOT be eaten. Since it's not going to be eaten, but still needs to be cake, I will be using non-perishable icing and it will be fondant-covered.
I was wondering if I made it well ahead of time (I work full-time, not making cakes) would the cake beneath the fondant shrivel or shrink or collapse if it was made as early as a month and a half to two months before the show?
Any help or suggestions would be greatly appreciated! Wingin' in here! :)