I usually do fondant covered cakes, however I've been asked by a client to do buttercream with fondant accents. I am wanting to make the cake the day before it is due.
Couple of questions-
1. What is the best way to store a buttercream cake- fridge or counter? Covered?
2. If it is stored in the fridge, do I need to worry about the fondant accent colors running?
ACounter is fine. In a box to keep dust and errant fingers off. Fondant will be fine unless it is suuuuuuper humid.
Lightly covered on the counter should be ok unless there's a perishable filling or frosting that must be kept cold. Fondant accents will be ok as well. HTH