When I have refridgerated my assembled cakes in the past and then taken them out to come to room temperature, they sweat. Should I not do this? I live in the South and will be serving a 3-tiered cake w/buttercream at an outdoor party on Saturday in 85 degree+ weather. Thoughts anyone?
There are more threads on this subject than I can count. The search function on this site isn't easy to use. But if you do a google search including the name of this site, like "cake sweating cakecentral" you'll get links to all those threads.
It's a hotly debated topic (thus the vast number of threads) and you'll find strong opinions on both sides. Hope this helps.
If it's just the sweating you concerned with then it really isn't a big problem in my opinion. Fondant cakes coming out of the fridge into warm room temperatures usually sweat because of condensation but I find that it dries up after a few hours. The only problem is that you can't touch the cake cause it leaves print marks. If I refrigerate a cake I usually take it out a few hours in advanced to give it time to dry.