I am currently making a strawberry cheesecake flavored cake with buttercream icing. It has fresh strawberries and cheescake as the filling in the layers. I want to keep it refrigerated so the filling doesnt go bad. The cake is for Saturday, and because of a crappy work schedule, I really need to plan my time out right.

1. Should I put any kind of saran wrap or cover over the cake?

2. I only have about two hours of prep time before the baby shower, so Id like to have as much done as possible, will it stay cold on the inside if I take the cake out the night before so that the sweating will be dry by the time I leave?

3. I made fondant pieces to attach to the sides of the bottom layer. What is the best way to attach the pieces to buttercream? Can I do this ahead of time, or will refrigerating cause them to fall off when the cake sweats?

Its late and those are the only questions I can think of right now. If you see me heading for any kind of disaster, point me in another direction PLEASE!!


Thanks for your help in advance!!!

I dont know what kind of BC your using but I use IMBC and once I frost the cake I never cover it. Sweating is not as much of a problem as you think. You can work with a cold cake, its usually not a problem. I have often attached fondant pieces directly to the IMBC and they dont fall off. Sometimes I use a little dolop of buttercream to attach pieces and sometimes I just put them right on the cake.

Im using regular crusting buttercream.

So I can attach the pieces today with a glop of BC and they wont fall off with the condensation?

i've also used piping gel to attach fondant pieces to the side of buttercream,never had any problem with them falling off.