When you have finished your cake, frosted with buttercream and decorated how do you store it? Do you put it in the fridge or leave it on the counter? Do you cover it with something? Im making a cake that is two tiers so i cant just put it in a cake box or cover it with a dome. Should I just wait until the day of the party to decorate it?
For future reference, what would you do in the same situation but with a fondant covered cake?
Thanks
Erin
I refrigerate all my cakes....fondant and/or buttercream.
Depends on where ya live about the fondant....some people have problems with 'sweating', I dont.
I live in a fairly cool state...I have never had any problems with refrigerating my fondant cakes.
We have an RV so that where mine get stored untill served or delivery...nice and cool out there and no one around to mess anything up 
I would be afraid to store one in the fridge uncovered due to "refridgerator" odors. I would be scared of the onions and garlic smells seeping into my cake. I would love to have a fridge and freezer just for cakes, though. My frosting isn't perishable, so I usually put mine in the cake box and leave it on the counter. I then wrap the whole box in plastic wrap and then unwrap it in the morning when the customer comes to get it. I know that may seem like a lot, but even in the age of great pest control, I'm not running the risk of even a gnat sneaking in, lol.
Because of our climate, I usually slap a BC cake in the freezer for a few hours before pick up. As for fondant sweating in a fridge - I have had that problem, but I dusted the fondant down with a little cornflour then wiped it with a fine paintbrush, dried it all right up. My problem this week is that I have a cake that has a filling that needs a fridge but is covered fondant that doesn't like a fridge. But either way I'm stuck as the thing is so big it won't even fit in my fridge! So I guess I will be up all night doing it at the last minute with the A/C on full blast till it goes out the door.
I make the cakes ahead of time now and freeze them.
Then I take the out the day before it's due and I carve or level and then I crumb coat. I then put it back in the fridge to make sure it keeps cold. If the cake is for early I decorate the nigth before, if it's for later in the day, I might leave it for the next morning, but I prep everything so I am ready to go. I have my cones ready, my icing is colored and I have someone to watch the kids.
Although lately they have been great at letting me work. They just keep on asking when can we use the icing and get some cupcakes!
So when done if the cake is torted with a filling I will try and keep it in the fridge, I have found that if you use deep (cheap) plastic containers as the cake bell it works great. Just make sure you are the only one handling the space in the fridge.
I use the lid as the base it's a bit flimsy, but I usually set it on 2 extra boards to help. You can deliver it that way too. If it's a pick up I would suggest looking for larger containers or larger food grade boxes that they can cut open to take the cake out and you can simple put a plastic wrap on the top to protect from everything.
I cannot comment on the fondant, because I have yet to use enough of it to have it sweat. Except last summer when I used marzipan and had the thing in the fridge it looked great, then I took it to a picnic where the heat and humidity was so hight, the whole thing looked like it was crying. There were no leftovers but man it looked really wet.
Good Luck.
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