I was curious if I really needed to cover my cakes that are sitting in the fridge overnight to let the filling settle, and I was curious how long a cake would taste good.
So I made a 6 inch cake with the chocolate WASC recipe and crumb coated it. I didn't wrap it or put it in anything or even put a cover over it. I left it in my baking fridge for 7 days and then we all tried a piece. It was terrific! Everyone agreed it was even moister than when I put it in the fridge--the thin crumb coat seems to have protected the cake from drying out.
Anyway, just passing that along!
EDITED--Sorry--left it for 7 days, not 10--One week.
That is good to know. I think the whole "cover tightly" advice is for bakers that have to use their home fridge to store product. For some reason onion, fish, boiled egg layer cake is not all that popular...lolol!