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How long will it keep if wrapped tightly with saran wrap? Should I store it at room temp or in the fridge?

Also, what size cake will this recipe cover? I'm making a 12" and an 8" stacked together and I need to figure out how much fondant to make.

Thanks in advance for the information!

Jerri

I wrap my MMF in saran, then in foil, then I place it in a ziplock bag... if it becomes a little hard, you can pop it in the microwave for a few seconds and it will usually soften right up. I've had some for over a month and it still taste good.... are both the 12" and the 8" going to be double layerd? If so, I'm not sure if one batch would cover both of those.

Thanks for the info. Yes, each cake will be 2 layers.