Hey fellow bakers!

I am a hobby baker and occasionally get requests from friends to help them out with a cake. 

On Sunday I will attend a 1st birthday party and make the birthday cake for the kids (no probs here) and an "adult" cake, which has me thinking a lot... It is a chocolate cake soaked with whiskey syrup, filled with whiskey buttercream and covered in ganache.

I have done the cake before but always the same day as consuming but this time I would like to make it/start the day before and don't know how to store it over night!! So two questions:

I know a ganache covered cake can be stored at room temp. My house is pretty warm so I don't know how to manage that. I could store it outside over night (10°C) but it gets retty warm in the morning here. Should I just put it into my plastic storing box and keep it in the fridge over night? Will it sweat when I take it out before getting to the party?

If I decide to only bake the cake and assemble it the next day can I pour over the syrup and wrap it and leave at room temp/outside to soak over night? (I have done this with only a savarin before and it worked fine).

Thanks in advance everybody ;)

Refridgerate it but take it out of the fridge a few hours before serving.

thank you so much!

the cake is now tightly wrapped sitting in the fridge and I hope the power doesn't out again (happend 3 times today!), so I'm a bit nervous and freaked out..