I am making my sister's wedding cake and I have all of the cakes made and frozen. I plan to thaw overnight tonight (Wed) and start decorating tomorrow (Thurs). The cake will have a rasberry filling and bc icing. Do I need to keep the cake in the fridge when I'm not working on it or will it be ok at cool room temp? The wedding is Saturday evening and I don't want it to dry out. Any tips would be greatly appreciated...this is my first wedding cake and I'm in the wedding, too, so I'm on a serious time schedule!!

If you are worried about it drying out, use a dimple sugar glaze. You do not need to refrigerate it, I don't think. It should be fine sitting out. I am assuming that you are not using dairy in you BC or filling though.

Stephanie

I usually use milk in the buttercream..should I use water instead?

I use milk in my BC and I never have a problem leaving it out. And I wouldn't worry about the cake drying out, the frosting seals the cake. I'm wondering about your filling. From what I understand, the purchased sleeved fillings are safe to leave out. What is your filling? If it is perishable it might not be safe to leave the cake out. I hope someone more knowledgable comes and answers your questions.

The filling is from the cake supply store in the clear plastic sleeve.

Chrissy,

I juest went to www.sugarcraft.com and searched under Food Items: Filling, pastry and saw the raspberry in a sleeve. It says you don't have to refrigerate the cake. Take a look at the website, read about the filling and then decide.

i would think you could just leave it out...i'm sure it will be just fine...i have left cakes out overnight with fillings and buttercream.....the cake is just as moist as if you had left in in the fridge....the icing seals the cake.