Do you refrigerate or freeze your cakes after you ice & decorate them? If so, why do you? Does it make the cake taste better? I've tasted cake that was frozen one time at a party & it tasted like the freezer. I have refrigerated buttercream cakes before with RI roses & when I took it out, the whole thing was sweating so bad water was running down the cake. The longer I left the cake out, the more it sweat. I've never even tried to refrigerate a fondant cake (too scared). Won't your fondant/gum paste decorations get soft & wet? Won't any paint/dyes drip & run down the cake? Won't it ruin the fondant? I know when I accidentally drop some water on a fondant cake, it leaves a tiny hole/indent in the fondant where the water was. I try to decorate my cakes 1-2 days before pick up. I leave them out & I keep the room very cold & I have not had any problems doing this.
Anyway, just trying to see what everyone else does?