Lastnight I was asked to do a cake from the 2004 Wilton Yearbook Page 93. It's called Exquisite Ivory. The bride wants buttercream with Bavarian cream filling. I have 3 questions.
1. Can I get the look using buttercream instead of fondant? (fondant in the book)
2. How does royal icing on buttercream react? How long before the reception can I do the royal icing? 24hrs?
3 Bavarian Cream. I've never made it. Does it need to be in the fridge? How long is it safe to be out of the fridge? Is it better to make or purchase a bag of it?
OK more than 3 questions?

One more thought. Could I do the design in buttercream if royal icing wont work?

royal icing on buttercream does not work...the oil in the buttercream breaks it down

I'm not sure if you will be able ti get the same look...but here is an idea...on the wilton site under template ( I believe) they have the pattern that was used on that cake....you could do the cake in bc and them trace the patterns with candy melts or chocolate...and then apply them to the cake

Not sure if this would work but... how about doing fondant cutouts of the flowers and leaves, do the royal icing thing on them, then attach 'em to the bc'd cake. Anybody?

I have the pattern now. Thank you. Question, How do people do royal icing flowers on a cake? I like the candy melt idea? Any other thoughts? and what about the filling?

you make the flowers with the royal icing let them dry then apply them to the cake...

Regaring the filling....I but the pre-made stuff in the slever..that way you don't have to worry about if being refridgerated. Also, I 've put royal icing flowers on bc and haven't had any problems.

Ok so if I make them in advance the flowers and leaves they should be fine? How long before the reception can they be placed on the cake? I have to deliver in the morning wedding is at noon. I need to travel about 40 miles.

Just checked out the cake in the yearbook...that is beautiful!

For the cake I am working on now......I made my royal icing flowers yesterday and I am putting them on the cake tomorrow and delivering it on Saturday. That should give you some idea a time frame.

I have had no problems leaving royal flowers on a cake for 24 hours. Even after that, my only problem was color bleeding (dark purple flowers next to light pink, the edges of the lt pink touching the purple turned fuschia)

Just to be safe, I wouldn't do more than a day ahead.

Now to pick which approch to use
Thanks

For thoes who said no royal icing on buttercream, It's fine. I did put them on the day before about 4pm and delivered the cake at noon the following day. NO PROBLEM. I think the misconception comes from the greese not allowing the royal icing to harden. BUT if it's hard already it holds up fine.
I made my flowers about 1 week in advance. Posted the picture under contemp wedd. and key word Ivory. Thanks for the help all.

Thicker decorations like roses and such are fine on buttercream. It is when you get into lattice work and really fine, thinner decorations, where the buttercream will cause the royal to break down. Where I live, royal icing flowers take at least a week to dry if they are thick flowers like petunias or roses and such.
Hugs Squirrelly