I just frosted an almond cake with Italian Meringue Buttercream. Should I refrigerate the covered cake? I know you can refrigerate the buttercream itself and once at room temperature, whip it back into shape.
But, now that it's on the cake, what should I do?
This is a practice run. The actual cake will be finally covered with marzipan as per request.
Planning on starting that 2 days in advance of the event.