So we are having an outdoor wedding at my parents' house November 8 in Florida. While it will be cooler, it's still probably going to be high 70s. We don't want fondant because of the ick and/or cost, so we're getting buttercream. Because of this, I think we're going to have to leave the cake indoors through the ceremony at least, perhaps up until the cutting. This is presenting me with the dilemma of how to get it outside and set up safely! Do you think we can keep it in the refrigerator until around 2 pm (ceremony is at 3) and then set it up before too many people get there? Will it stay chilled enough? When exactly should we do the cake cutting if the reception starts at 5?
Ugh, I'm starting to get very overwhelmed by the logistics of this. Thanks for any tips!