I baked a cake last night that will be served this Saturday. I wrapped it tightly in cling wrap and left it at room temp. I plan to decorate it Friday in buttercream (made with 1/3 butter, 2/3 crisco, a splash of milk) and mmf.

What's the best way to store it until then? Should I crumb coat it or leave it as is?

Once it's decorated I assume it's best to leave uncovered at room temp, right? TIA!

I always bake my cakes on Wednesday and crumb coat them, stack, fill and put another layer of Butter Cream on Thursday, decorate and finish on Friday for a Saturday delivery. My cakes stay out of the fridge. They are always fresh and moist tasting! I know lots of people refrigerate, but I don't have the room to do that, so this works fine for me. I only do a couple cakes a month. The crumb coat locks your freshness into the cake. Just my opinion. I am sure there will be others that do it differently.

After the crumb coat has crusted, do you wrap tightly in cling wrap or just loosely cover them? Also, do you cover after decorating?