Hi there - I'm making a 3-tier (8, 10, 12) wedding cake that will be displayed outdoors in about 2 weeks from now (July 13, 2024) and I'm in the Pacific NW - expected 80 degree temp that day. I used the NYT wedding cake recipe as my guide (https://cooking.nytimes.com/recipes/1024238-toasted-sesame-and-citrus-w…) but I have tweaked the flavors to include a pistachio crunch, apricot jam, and fiora di sicilia swiss meringue buttercream. Cakes are now baked/assembled and in the freezer. My couple of big questions are: 1) Do I need additional supports for stacking beyond the cardboard cake rounds? 2) How long do you think is safe to have the cake set up outdoors before things go awry with the swiss meringue buttercream? I'm starting to have cake stress.

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