Originally Posted by tokazodo
My two cents:
I freeze. If I need the cake within 24 hours I refrigerate.
Condensation has been a huge problem for me, as the cakes thaw, creating soupy butter cream. (I live in a very humid area near the ocean) I try to ice the cakes and the butter cream won't stick to the sides of the cake because of condensation.
I found that if I take my frozen layers which have been wrapped in plastic wrap and put them in the fridge over night, they are just right to work with the next day. They are chilled, and I don't have a problem with condensation hence...no sweaty butter cream.
Hope this helps...
It is very humid here. It's been especially humid this week. I can't walk from my car to the office door without perspiring (and I'm not exaggerating or walk very far)
I'll have to experiment to figure out if humidity will be an issue for me.