What would be the best way to store a buttercream cake with fondant decorations. I am planning to decorate the cake in the morning and will not use it until the evening. I've read that fondant should not be placed in the refrigerator, but I'm afraid the buttercream will not hold up if I leave it out all day.

Thanks in advance for your help!

AI don't know what type of buttercream recipe you are using, but I never refrigerate my cakes...fondant or buttercream. I have never had any problems and I have had at least one customer wait 3 days until consuming a cake and it still looked great and tasted great (it was buttercream with fondant decorations). As long as it is not in the heat and is a normal buttercream recipe, I don't see why it wouldn't be okay sitting at room temp.:smile:

to answer your ? - it can safely be kept at room temp for that short duration - if, as the other poster mentioned, depends on the type of b'cream icing you have used. For future knowledge the reason not to refrigerate fondant is that depending on the weather/temp in your kitchen it can sweat.  It is b est not to ever refrigerate any cake as it dries out much faster than at room temp.

i think it totally depends on where you live.  There is no way I would leave a cake out of the fridge. I have a separate cake fridge (non-comm model so the condensation is low) and I also live in a warm, arid climate.  Everything, from buttercream to fondant goes in the fridge and I will only deliver a hard-cold cake (planning deliver so that there is enough time for the cake to come to room temp).  This is what works for my cakes, my recipes,  and my climate.  Your results may differ. :) 

I didn't think to mention in my previous reply that I live in central Texas which is very humid and haven't had a problem leaving my cakes out (at "room temp".... in an air conditioned building that is! LOL).

lorieleann:  you are probably right.  I have lived in very dry places and don't think that others have different climates to deal with.

I always refridgerate my cakes (fondant and BC) 

AHi all. I Think it is important to differentiate between Temperature and Humidity and their combination. So I think I should seperate what I am writing to several answers: 1. I cover my cake using Fondant on Buttercream and sometimes put my cake in the fridge . Depending on your Fondant manufacturer some Fondants have no problem being in the fridge. The cold environment is great for the buttercream and the fondant does not mind cool temperature either. 2. Fondant does not like humidity!!!! Even when not depending on temperature, fondant in a Humid environment will always sweat. (For example in the summer at night a wedding on the beach there's usually high humidity and the cake will sweat.). That being said it's always best to use a special fridge with low or controled humidity. 3. Now combining humidity and temperature: The problem starts when you take out the cake out from a cold environment to a warmer and a humid one. Even if the cake was ok in the fridge now it will start to sweat. A way to avoid that is to make sure you move the cake from environments which do not have a big change in temperature and humidity. For example take out the cake from the fridge to a room which is air conditioned very well so both the temperature and the humidity are very low! After that you can gradually go to a room which is less air conditioned and the temp is a bit warmer and the humidity a bit higher. All that being said it's best to emphasize that again high humidity is bad for Fondant and high temperature is bad for buttercream (even the best buttercream and fondant) I live in a very humid env. And I sometimes put the cake in the fridge and sometimes not. Its always good practice to get a feel of the cake look at it and see what feels best for it. I hope I didn't exhaust you all with my long answer. ..

sweetstop how right you are.  There is a huge difference between humidity and temp that most of us are not addressing.  You did a great job on explaining that.