OK, I'm an idiot. I thought I was making a cake to be picked up TOMORROW. Instead, it is being picking up A WEEK FROM TOMORROW. I've already baked it and completely decorated it. Now I need to store it.
I distinctly recall my brother's cakes sitting out at room temp for 4 days with nothing but a layer of icing on them when I made his wedding cake. I then covered them in fondant and they lasted all week at room temp, and were perfectly moist and delicious, so I know my cakes are pretty moist.
This is a homemade peanut butter cake, no filling, with homemade chocolate buttercream icing and a frozen buttercream transfer decoration on it. It also has sliced Reeses cups as part of the decor.
I don't feel like making the thing over.
I'm debating wrapping the box in plastic wrap and leaving out at room temp versus wrapping the box in plastic wrap and foil, and putting it in the refrigerator. I've heard that can be drying.