i made a 4 layer 10" round cake tonight and it has mmf on it...im not serving it till tomorrow around noon...should i refridgerate it or not...ive heard good and bad about refrigerating cakes with buttercream and fondant...??????

There's really no reason to refrigerate it if you're serving it tomorrow...

i was just afraid that the buttercream would not set up right or harden cause i used a all butter buttercream

no need to refrigerate. why do you want the bc to harden? The fondant's already on it.

i don't know...i just thought that is what it needed to do

I have often wondered the same thing. Thank you for posting this. I just made an 8" with buttercream and fondant earlier this evening. I have it in a cake box with the top propped open.

Now I have my answer too!

It would be fine just overnight, but I don't understand why people say not to refrigerate fondant? I do it all the time, and have never had any problem. I know freezing doesn't work well with it, but I find my cakes stay firmer, cut nicer and transport better when cold.

that is what i was thinking sweetcakes23...i figured the BC and the cake itself would both be less firm if they were room temp...i guess i should have posted that the cake needed transported across town maybe that would have changed some answers that people gave...idk...

does a cake made with smb need to be refrigerated? since it has eggs.

What is SMB?

yes, sorry its swiss meringue buttercream