Hi fellow cake-makers! I am making my best friend’s wedding cake in two weeks and dealing with some last-minute jitters. I could use your advice!

I will be making a 3-tier cake using my favourite dense chocolate cake recipe and vanilla Swiss meringue buttercream. The icing is the same as the one-tier white cake in the first pic (my trial cake for the design!). I’ve made 3-tier cakes before and I’m familiar with the fickleness of SMBC, so I’m not worried about the stacking part. My concern is with cracking as the cake settles. When I made my trial cake, I used a soft red velvet cake recipe and after only a few hours the icing had cracked a little down the side. You can see it in the picture. My assumption is that the icing cracked because the cake was quick soft and settled a bit under the weight of the icing. Does this sound correct? If so, I don’t think I need to worry too much for the wedding because my chocolate cake is so dense.

But have you had icing crack for other reasons that I can preemptively avoid? Anything like speed of temperature change I should be aware of? Cake will be assembled on-site but the venue does not have AC.

Thanks for your tips!