AWhere is the best place to leave cakes over night? Room temp? Freezer? I need to buttercream & fondant them tomorrow. Please help asap!
Room temp, wrapped in plastic wrap.
AThat's what I was thinking. This is so stressful! Haha thank you all so much.
I just gave you a totally different answer on your other thread since you gave more info on that one!!
AI put plasitc wrap over my cakes and put them in the fridge, even if nothing needs to be refrigerated. I find trimming and icing firm cake easier than soft room temp cake.
Personally I would usually freeze it for no other reason than to make it easier for me to torte evenly if I made the cake the day before I needed it (I am terrible at it - especially with a room temp cake so almost always do them when they are still partly frozen).
Otherwise I would just gladwrap really well (I do 3 layers, alternating the direction that the gladwrap is coming from around the cake, then put it in my spare room as it stays cooler than the rest of my house. It is winter here so with the heater on the house is quite warm.