Talk

I recently did my sister's wedding cake with butter icing/ganache and the advice from my professional baking Aunty was to avoid fridge and it can cause condensation. it was tricky as she said optimum was uncovered and not in fridge.... which goes against what feels best.

I put cakes in t towel which absorbed moisture then foil round in cool place.

what is your cake like?

Honestly if your making it the day before it'll be fine in a cupboard with some tin foil covering it.

If you don't have Tupperware big enough what about a big plastic storage box.
I used a large plastic underbed box for DSs giant gruffalo cake, on the side in the dining room (coolish/darkish room). It was also useful for transporting it to the party venue.

I find fridge always makes frosting, even butter icing go brittle. I would do it on the day.

I generally then would then keep in a cool room until served but lightly covered with a foil cloche that does not touch the top or sides of tyeh cake. In fact I generally use a very large square cake tin or even just a large sealed cardboard box placed over it upside down just to keep flies/dust off.

Icing generally has so much sugar in it that it will not go off in a day or so even at room temp. If it is covered/filled in fresh cream or cream cheese then off course it has to be in a fridge.

It's this one so it be really big to cover, www.bettycrocker.com/recipes/train-cake/5685f320-1e5c-4ebb-b2cd-1ab73633b016

It'll be fine uncovered. The underbed storage box is a great idea!

I always keep large cakes in the oven (turned off, obviously) overnight, if they won't fit in a cake tin.

Excellent ideas I can do the oven or an underbed storage box. I have a tray to serve it on which I will use to store it too. I am so excited.