Wedding cake help
I'm making a two-tier stacked cake for a wedding next weekend. It's going to be tres leches (I've already come to terms with the nightmares about it not being sturdy enough)--I'll be brushing on the soaking milks rather than pouring, so it won't be as wet, and plan to dowel the hell out of it. I figure a six inch cake on top of a nine inch won't be that heavy. My question mainly concerns how long it can feasibly sit out for display. I'm planning on freezing the layers before frosting and assembling, and then there will be an hour drive to the venue. If it goes in the fridge when it gets there, how long before serving do you think they can set it out? Thank you!