If you used a thin layer of buttercream or glaze under the fondant, you can still store the cake at room temperature. If you don’t have a cake carrier, cover the wrapped cake with a large overturned bowl.
While you can store the cake in a cake carrier instead of a box, moisture could get into the cake. Moisture will cause condensation to form on the fondant and the colors could run. If the cake is filled with pastry cream, whipped cream, pudding, mousse, or fresh fruit, you’ll need to refrigerate the cake. The cake is going to “sweat” when taken out of the refrigerator. Make sure to take it out a couple of hours before consumption so it doesn’t look slimy and sticky.
Consider using a corrugated cardboard box instead of a cake carrier since it will effectively block the light.
A few days before you’re ready to eat the cake, transfer the cake in its container to the refrigerator. Once it’s thawed, move it to room temperature before you unwrap and serve the cake.
Hard or dry cake texture Watery or runny fondant Moldy or slimy filling Mold on the fondant
There’s no need to lay more fondant over the slice.
Don’t worry about the plastic wrap sticking to the fondant. The plastic wrap will easily peel away from the fondant without snagging it.
A few days before you’re ready to thaw and eat the cake slice or layer, transfer it to the refrigerator and keep it well wrapped. Once it’s thawed, keep it wrapped and move it to room temperature. Unwrap and eat it once it’s softened.
