I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much better head start, but this year seems to have gotten the best of me!
Most of the items will be baked Thursday afternoon or sometime Friday to be as fresh as possible. Two items for Thursday's baking contest are also in Saturday's. One item is in the freezer (pound cake). My question is the second item. It is a chocolate cherry coke cake with two frostings (a marshmallow fluff frosting and a chocolate cherry coke frosting).
The marshmallow fluff needs to be put on the cake as soon as it comes out of the oven to help melt the fluff and make it spreadable. Then the second frosting gets poured over the top of the marshmallow fluff almost immediately. Instead of making a 9X13 cake, I made two smaller cakes. Both have been frosted and are currently in the fridge.
The one for tomorrow should fine (I'll pull it from the fridge tonight and leave it at room temperature over night). My concern is the one for Saturday. I don't think freezing is the answer, but I'm worried that too much time in the fridge will make the cake too hard. But if I leave it at room temperature for the next three days, will it be OK? Is that too long to stay at room temperature? (I live in FL so I'm used to keeping everything in the fridge to avoid humidity's effects.) The first frosting is just the marshmallow fluff. The second is cocoa power, butter, cherry coke, and powered sugar.
This question (How long can a stacked carrot cake be stored) is close as it asks about storing a stacked cake, but I'm looking for the best way to store a double frosted cake to stay as fresh as possible for three and a half more days.
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