American buttercream on a Swiss meringue cake

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Hi lovely people, I need some advice. I’m making air dry buttercream flowers to go on top of my swiss meringue cake. It will be go in the fridge before I take it to the venue and then let it come to the room temp during the event.

will my flowers melt when my cake is coming to room temp? This is my buttercream flower recipe. I’m using copha shortening. Please please help. I need to make the flowers today as the party is on Saturday
 

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