I have a bit of a dilemma. I have limited fridge space at the moment, and generally I don't refrigerate my cakes for long, but like to do it to make them nice and cold for icing, and to also keep regular buttercream from melting.

I have a wedding cake due on Friday, and it looks like I may not be able to refrigerate the cake at all, and am going to be leaving it out at room temp. The cake has a buttercream icing, but it's the crusting type. Do you think it'll be okay??

I use a crusting BC and I never refrigerate my cakes.

Thanks guys. I would think that refrigerating would dry the cake out right? I need to know your honest opinion. As I was also told this information by a professional...and am now wondering if any of the advice I was given was even correct

According to this link on allfoodbusiness.com (found via www.ask.com), storing a cake at room temp is best.

http://www.ask.com/bar?q=does+refrigerating+a+cake+dry+it+out%3F&page=2&qsrc=0&ab=3&u=http%3A%2F%2Fwww.allfoodbusiness.com%2FStoring_And_Freezing_Cakes.php

I always refrigerate my cake with no problems.

As long as you are not using perishable fillings and it isn't 100 degrees then you are fine on the counter.

I never refrigerate my cakes either. (nor do I freeze them)

I freeze after baking, crumb coat while they are still cold. Frost at room temp and keep them at room temp.

if it is covered or iced, beingin the fridge isn't going to dry it out. the fridge isn't bad, in and of itself. keep in mind health codes in many areas require cakes with butter or other perishable ingredients to be kept cold. but yeah - I also wouldn't worry leaving it out for a couple of days.

As long as nothing in your ingredients require refrigeration, you should be fine. I rarely refrigerate.

Jen

All of the above is of course totally true and I've worked for places that either frige it all or frige nothing. I personally frige everything, plus I freeze my assembled cakes before final icing.

I only refrigerate cakes with perishable fillings.