Ok -- dumb question - but here goes.

How long is a cake good for if its been refridgerated since it was made, pretty much?

I baked a cake last Thursday for my class on Friday. Dark chocolate cake with Dulce de leche filling. Buttercream iced it then refridgerated it. Put fondant on it during my Course 3 class Friday night. Then back in the fridge. Its waiting to be finished. (instructor was 1/2 hour late to class, so the fondant bow, etc was not completed during class time).

Anyway, I just got word that DD's girl scout troop needs something for a party on Thursday afternoon. Two different people thought that the other had told me, and no one told me till early this morning! YIKES!

So my question is this -- is the cake that has been in the refridgerator okay to be served? Or should I just chuck it and start over again?

Thanks in advance!!

Jay

Ok - this is take 2 - slightly abbreviated.

2 things with your cake in the fridge. 1) fridge tends to suck all the moisture out of cake. 2) it's likely that your cake will sweat when you take it out of the fridge and the fondant will get soggy and droopy.

The better thing to do is just leave it on the counter. As long as it's sealed with BC & fondant it should stay relatively fresh. You can also put it in a cake box then a plastic (unscented) garbage bag to really hold the moisture in.

1 week in the refrigerator? Bleeeccchhh! Chuck it and don't look back!

I might be a little iffy about it too.......

Hope you can pull something together last minute.