I have a cake that I'm doing for a friend. It's carrot cake with cream cheese icing.

I've done some decorations in buttercream. I have never refrigerated buttercream after it is piped on a cake. Specifically I'm concerned about sweating and color bleeding.

I can put it in a "cake taker" and seal it up or I can put it in a cake box.

Any ideas what would be the better option?

I really don't want this to be ruined as it's for a youngster's birthday party.

Thanks,
Sharon

I would think the cream cheese needs to stay in the fridge so that where i would keep the cake just to make sure every thing stays fresh, the colours should be fine I put buttercream cakes in the fridge all the time until they are ready to shipout, never had a problem yet.

if you have any ingredients (cream cheese) that need refridgeration, that is your priority. good luck!