I would like to make the ultimate carrot cake for a tier on my son's wedding cake. I intend to replace the mascarpone with a flavoured buttercream. Once baked, how long would the cake keep unrefrigerated? I want to ice it with fondant.
Also how can I scale the recipe to 3 x 6 inch sandwich tins?
P.S. i shall be using the fruit cake recipe again - it was a huge success for my other son's wedding!