hello everyone!!

i have a cake in which the filling is a pastry cream made out of yolks and the forsting is italian meringue buttercream, i need to put fondant on this cake and i need it for tomorow .... what do i do? do i put it in the fridge covered? do i leave it in a cool dry place????
thank you!!!

I'd be more concerned about the pastry cream than the buttercream.

I agree with springlake. The IMBC will be fine at room temp. Not sure about the filling though.

you're a newbie so I'll share what I learned the hard way being a newbie (and I don't know about the meringue, but would like to, thanks for asking )

you'll get locked on your posts for double posting!!!!!! .......here comes Jan..........