Hello all,

This is my first post here, but I've been making wedding cakes for some time.

I have an unusual wedding for me coming up though, and I can't seem to settle on the details.

It is for a good friend, in a city about 3 hours away. We are going down on Friday morning, and the wedding is early Saturday morning.

It is a 4 tier cake, covered in fondant.

My plan is to bake on Wednesday, and fill/cover on Thursday, then drive them down and set up the morning off. (that's when they get the venue).

My cakes usually have perishable components, but since this needs to go on such a long drive, and sit out overnight before the wedding unrefrigerated, obviously it can't be perishable.

I'm planning on using ganache under the fondant and buttercream for filling.

I feel really silly needing to ask this, since I always refrigerate my cakes, can I use an all butter buttercream safely? Or do I need to use a shortening one?

I guess I just need some verification that making the cakes on Wednesday/Thursday, and having them out at room temperature until Saturday morning will be OK?

Usually I would bake on Thursday, fill/frost/decorate on Friday and have it all stacked before delivery.

I have also been reading about mud cakes on here, and am considering trying out a couple recipes this week, since they seem to 'age' well. My understanding is they do not need refrigeration?

I have a few recipes set aside to try out, but do they match well with buttercream, or is a different type of frosting the way to go with them?

Thank for reading!

ACWR is correct. My question is how hot will it be? It gets very hot here in Charleston, so I use a combination of butter & high ratio shortening. Otherwise, the buttercream will "melt" & slide right off the cake.

Mudcakes do age well and please never put them in the fridge , most of us Aussies use ganache with them . 

A

Whew. Nice weather!

that should read third day , the darn thing won't let me edit it. 

The cake itself should be fine for three days. I love mudcakes - but they're very different to the cake the bride, groom and guests might be expecting. I'd just use your normal recipe you're used to, and it should be fine.