Originally Posted by connie9003
If its oly a week I would definatly not freeze. I have heard if you freeze it gets that condensation look on it. If you just refrigerate you shouldn't get that but just make sure you don't "Touch" it until it completely thaws out. No I don't wrap it the icing and the fondant work as the "wrapper" I even wouldn't be against just not refrigerating if its only a week. The cake will be fine the only problem you might have is dust or particles from the air getting on it. If you can lightly wrap it in saran wrap to keep it clean just leave it on the counter
With all due respect, I think you should offer advice based on *experience* and not on what you've heard.
I don't know what your level of caking is or what education you've had in food safety...but advising someone that leaving a cake out at room temperature with the only worries being dust or "particles from the air" is absolutely IRRESPONSIBLE.
Cakes DO perish. Even cakes made from straight-up preservative-laden boxed mixes are subject to degradation and decomposition. I've seen old cake get soggy and mold, and I've seen old cake get dry and desiccated. Either way, a cake should not be left out at room temperature for a week.
And why would you want people eating week-old cake anyway?