Welcome to the Cake Decorators Q&A

I am making a four tier butteecream wedding cake.
White chocolate and raspberry

Lemon drizzle tiers.
Will I need to add syrup?
Can i freeze them buttercreamed and assemble at venue so they are easier to handle?

Buttercream cakes freeze well. Open freeze the cake until the buttercream is solid.
Cover the cake lightly in a couple of layers of cling film and then a layer of foil and return to the freezer, preferably in cake boxes. Remove from freezer the day before it is required to defrost in the refrigerator or on a counter in a cool place. Don’t remove the wrapping during defrosting as it prevents condensation forming on the buttercream. For the drizzle, do you mean drizzle on top of a naked cake, or drizzle on the internal layers? If it’s internal drizzle or soak, it should be fine. External drizzle on a naked cake would be better left until later as sometimes the sugar crystalises. If you have time, it might be helpful to bake a small cake and experiment with freezing the cake with drizzle. 🙂

Thank you
Great answer. My outstanding worry now is assembling a buttercream cake in this heatwave. Any tips on assembling a buttercream cake in a marquee in a heatwave?

I think you’ll need to ask the venue for an air conditioned or very cool room in which to assemble the cake and to keep stored until it’s time to cut. I appreciate the bridal party and yourself would love to have the beautiful cake displayed for admiration, however, it’s not going to do the cake much good if it melts. If you explain that to the bride, I’m sure she will be more than understanding. Of course, if finances allow, the bride and groom could hire a refrigerated cool cabinet from a catering hire company which could be used in the marquee for displaying the cake. Google refrigerated display cabinet for tiered wedding cake to see suppliers.

Several years ago I did a pub wedding, where the landlord provided the cool cabinet. It’s worth enquiring about for such a special day in these special circumstance. 🙂