So usually I only use Swiss Meringue on cupcakes as the weather here leaves things in a soupy mess and if you put it in the fridge cakes sweat like they have ran a marathon.
However this particular customer insisted on SWBC for the cake , I offered her cupcakes on the side but she was adamant. So here it is, I torted and chilled the cake before I started to ice it.
I also warned her that the cake would have to be taken out of the fridge about 20 minutes prior to cutting and that it would be very wet.