Hello, I'm a home baker and new to swiss meringue buttercream but I am baking a 2 tier cake for my niece's birthday on Saturday. The bottom layer will be a drip cake and the top layer will be a unicorn but everything will be filled and decorated with smbc.
Since I only have a home fridge, can I fully decorate and freeze both tiers individually and on the morning of the party, assemble and put the drip on the cake? The party is outside and with Minnesota's hot summers (high 80s so far with 50-60% humidity) I want the cake to stay cool as long as possible. If I can, are there any suggestions on how to do so successfully?
You can definitely freeze it with no problems! Just don’t bring it straight from the freezer to your counter, or it may start sweating very badly. I would let it sit in the fridge after the freezer for a day or two, before bringing it out to work on it more. I would also let it get to room temperature before taking it outside in that heat, just to try to prevent some major sweating.
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