If I use pasturized liquid egg whites in my buttercream recipe (Mikes Amazing Cakes recipe), fill and crumb coat and cover with fondant how long can the cake be left out before needing to be refrigerated? I understand that after covering a cake in fondant it should be refrigerated because of condensation and I understand that pasturized egg whites should be rid of bacteria because they've been pasturized but I just want to be sure that if I take a whole day to decorate and deliver to a party the next day that it can sit out on display until eaten (so basically two days). Also, if I have to put my buttercream in the refrigerator while I'm waiting to use it on another cake that is baking, I have to thaw it again to room temperature before its soft enough to use, it would be nice if I could store it at room temperature. Am I being overly paranoid or is this a valid reason for concern? Please help!