This is the safe route. The fridge locks in moisture and keeps frosting from melting into a sad puddle. But do not just toss the cake in there naked. That’s criminal.
First, let the frosting set. Put the cake in the fridge for 30 minutes uncovered. This creates a hard shell. Think of it as armor plating for your buttercream.
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Then, wrap the whole thing in plastic wrap. Yes, even over the frosting. Press it gently so it sticks to the sides, not the top. Or use a cake carrier with a tight lid. No excuses.
When you wake up, take it out 30 minutes before serving. Let it come to room temperature. Trust me on this. Cold cake tastes like a lie.
