For those of you who refrigerate your cakes iced with meringue buttercreams, how long do you suggest for the cake to come to room temperature?

I take a 3 tier out about 2 hours before delivery. If I know it's going to sit out for awhile before being cut, or if it's outside or if it's warmer than usual, only about an hour.

Ok, thank you! How about smaller or single layer cakes? Same thing?

Not so different for two tiers...one layer, about an hour. If it's got fondant though, that cake goes in front of a fan to ward off condensation issues.

Ok, thanks alot! The reason that I ask is because I made a simple 8 inch cake for my hubby to take to work today. It was refrigerated overnight, like usual. It sat out of the refrigerator (in a cake holder) for 3 hours. He told me that it was still cold/firm inside when he cut it. So, I figured I'd ask here to see what others suggest.

Wow...3 hours? And still firm in the middle? Not my experiences, for sure. I'm in a very warm area of the country though too.

The plastic cake holder probably acted as insulation.

Oh yeah....those cake urns scare me. Cakes gotta breathe man!