Hello Jennifer - The frosted layers really should be refrigerated over night (even if you are using an American buttercream). They will be much more durable and forgiving should there be a rough transport and/or set up at the site. Once assembled on site, the cake will have ample time to come to room temperature for optimum flavor/mouth appeal prior to the cutting of the first piece. I am not sure where you are in the world nor whether the cake will be placed outdoors, but June can be pretty warm! Adding some shortening may not be such a bad idea when the temps are warm and you have some intricate piping to do. Generally, outside in 80 plus temps, Italian meringue buttercream should do just fine for 6-8 hours. If you are in a venue equipped with central air, add 1-2 hours. In either case, shortening will help preserve the integrity of the decorations. In my opinion, you still have time to master Italian Buttercream. It will be time well spent. Trust us...it has a wonderful flavor and a dream to work with when made properly. Elisabeth@KAF

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