just trying to get more input regarding refrigerating cakes. i am making a wedding cake for a friend, and the thing is, we are also a part of the wedding. so i would have to make the delivery early on that day and the venue informed me that they will be putting the cake in their chiller with produce. i am worried about this .....
also, if i fill my cake with swiss buttercream and ganache, how long can these stay at room temp??
thanks everyone .... eagerly anticipating the feedback!!