AMy weddings coming up in two months and I planned on making a small three tier elaborate cake, however reality has hit that I'm just not going to have enough time. So have got some dummy cakes left over from my business so I'm going to make those as my cake so I can do it well in advance. My question is how do I make a buttercream kitchen cake in buttercream? I have never buttercream iced a cake as I only use fondant.

Many thanks

i don't understand what you are asking

just put a little more buttercream than you would ordinarily and don't put the fondant on

you didn't use bc under the fondant or between the layers?

just turn the cakes out onto boards and build them up like any other cake

not sure what you mean

i know sometimes even though we are in the business some weddings are just overwhelming and that's that

my son's wedding was like that

i planned it out and began workibg on it months in advance making flowers and bladeeblablabla

took days off work well in advance and that week--had plenty of time

and i just hummed along fully consistently overwhelmed and i was so last minute i was a wreck

it all came together somehow

but i could not edit--they gave me full reign and it was too much

is that what you mean maybe?

you can't decide on anything because you're trying to do too much maybe??

It sounds as if you are an experienced baker and you probably know much more about this than I do!   I made 4 kitchen cakes in addition to a 3 tiered cake for large event last year.  Not nearly the same as doing a cake for your own wedding, which I think is totally ambitious and amazing for those of you who do it!  Because I knew the main cake would need the most of my last minute time, I tried to make the kitchen cakes as easy and as early as possible.  2 were raspberry lemonade - lemon cake, lemon curd, raspberry filling, and lemon buttercream, and  2 were oreo cookie - devil's food cake with ganache, cookies and cream filling and chocolate buttercream.  Each was 4 cake layers, 3 layers of filling, and 11 x 14".  

This was my timeline:

Ahead of time:

make cakes and freeze

Make a lot of buttercream (IMBC) without flavoring and freeze. 

make cookies and cream filling without cookies and freeze (I used fluffy american buttercream for filling).

Make lemon curd a few days in advance

Day before:

Make any fillings or curds that cannot be frozen or made in advance  (I now know my raspberry filling freezes and can be made earlier)

make ganache

Defrost frostings and fillings early in the day.  (Make sure IMBC is fully at room temp before using).  

Defrost cakes.

Rewhip and add chocolate/flavorings/liqueurs/curds to IMBC.  

Chop oreos and mix into filling

Fill and crumb coat cakes. Refrigerate until crumb coat is set.

The night before or the morning of the event:

apply final coat of buttercream

Decorate with simple piped borders or as desired

refrigerate 

Time left over to be pampered!  Congratulations!