I was just covering a simple 8 " square one tier cake with with MMF. Just finished that when my customer called asking if the cake would still be good sunday. She was going to serve Friday and pick up tomorrow morning. Typically I finish fondant cakes 1.5-2 days ahead and do not refrigerate.
The remainder of this cake will have black and red accents so I'm thinking I will stop with just the white fondant and no other decorations and will refrigerate until Friday to finish decorating. It has a thick layer of buttercream underneath. Do you guys think this is the best thing to do and will the cake still be moist? I know when I do my regular method they are very moist. I usually refrigerate my buttercream only cakes and have no problems but they are only usually refrigerated one day ahead of time.
Thanks so much,