ALet me start by saying I'm new to this baking stuff. I have a party that I'm making a cake for in 5 days and I'm working everyday so I need to be able to do a little at a time. So here are my questions. 1- after making a pound cake how do I store it for a few days? 2- how do I store it after I put ganache on it? And 3- how do I store it after the ganache and I put fondant on? Would butter cream be easier? Also it's very hot here and the party is outside by a pool. Thanks in advance for all the help. Any tips would be appreciated.