Hey ladies... Im a newbie here.

So..I made the WASC cake and filled each layer with lemon curd and raspberry mousseline buttercream... to be delivered tomorrow. Should I refrigerate?... Will it dry out out at all?

Is it homemade lemon curd?
And how's the temperature & humidity there?

If the lemon curd is homemade, and/or if it's hot & humid, I'd refrigerate. Box the cake up, wrap the box in plastic wrap. Tomorrow, several hours before you deliver, take the cake out and let it come to room temperature while still wrapped up. Take the plastic wrap off, check that you don't need any touch up on the cake, and deliver away!

The cake sounds delicious!

the curd is homemade. The temperature here is around 90 outside, but it is 72 in the house.... Right now I have it in a box on the table..

Refrigerate. I wouldn't want to risk the curd spoiling or the icing melting.

And no, your cake won't dry out.

Is the cake iced? If so there should be no problem with frig'ing it overnight.

yes the cake is iced in mouselline frosting...and its in a box

It needs to be refrigerated--no ifs, ands, or buts about it.

Both homemade curd and that type of icing (mousseline=IMBC) require refrigeration.

Rae

thanks ladies. I put it in the fridge. Im just so paranoid about cake drying out.

When I put my fondant covered cake in the fridge, I forgot to cover it!!! Now the fondant is hard! Is it salvageable? It's been a long 2 days! Dropped an entire sheet cake on the floor last night and had to remake and now forgot to cover this cake when I put in fridge! Oy Vay!

Generally, you don't cover fondant cakes----they weep and the fondant can get slimy.

Obviously, the fondant would be "hard" because the cake is cold, but it should soften up a bit as the entire cake, inside & outside, comes to room temp.

Fondant gets "hard" as it's exposed to air, anyway, so I think everything is as it should be.

Rae