AHey, guys! I’ve got a lemon/blueberry cake with fresh (frozen) blueberries in both the cake and filling. The filling has a very high sugar content (ABC) and the cake will be coated in white chocolate ganache before being covered in fondant. My question is how long can this be safely left out at room temperature and if it must be refrigerated, will it mess up the fondant on the outside? There will be multiple colors of fondant, edible image icing sheet decorations and also wafer paper flowers so I’m worried about the condensation messing up the colors when I take it out of the refrigerator. Any help would be greatly appreciated!

i would keep a blueberry filled cake in the fridge and just keep the decor as safe as possible--then apply it as late as possible--but also i would be careful to not take orders where the cake storage antagonizes the decor-- almost all my cakes have perishable fillings so i don't run into this--in other words, i've been in this visegrip before enough times that i finally learned not to do this to myself  but as far as i can see you got some juggling to do

Update:  Since this was a cake for my own baby shower, I decided to experiment with flavors that I don't normally get to make.  I kept it refrigerated for several days and it worked out really well.  I used Satin Ice and Fondx and had no problems whatsoever with condensation.  The wafer paper wasn't affected by the temperature change, either. Thanks for your reply.

not to mention happy baby!!!