Originally Posted by lorieleann
It is very common to instruct customers to allow the cake to come to room temperature before serving and eating. Because of the butter in the frosting (especially your Meringue butter creams), but also because the butter in your cake needs to soften. Unless it is an ice cream or cheese cake, most cakes are designed to be eaten at room temperature. (Many people make the mistake that scratch cakes are 'dry' when really they are eating a cold butter cake that has not had time to allow the crumb of the cake to soften, giving it a crumbly texture.) A strawberry filling will be fine unchilled in the time it takes the buttercream to soften.
Definitely this. If I don't use ganache, I use SMBC exclusively, and it remains in the fridge unless I'm decorating it, or I'm out on delivery. I deliver no later than an hour prior to guests arriving, and if it's bigger than a small two tier, I let it sit out here for an hour or so before I take it. Big BIG ones, they will sit out for a few hours (in my air conditioned room) before delivery. It's all about timing.