I have made a devils food cake with a stabilized whipped cream and cherry filling all covered in ganache I plan on doing a fondant layer to decorate it but my question is how do I store it overnight? Fridge, counter? I've never done stabilized whipped cream or ganache before so it's all new to me.
Fruit fillings generally need to be refrigerated.
Ok thanks I was worried about messing up the ganache so I wrapped it in Saran Wrap. Now I have to think about what to do with it after I apply the fondant??