fondent iced cake- need to store it for a bit. HELP

[UniS]

So- a large fondant iced sweetie encrusted cake was won in a guess the weight of the cake competition, by a child who doesn't much like fondant icing. BUT the decor of the cake is perfect for bonfire night, when there is a party planned.

What are my chances of keeping said cake in OK condition till early November? I have a dry, cool but stable temperature place for it, mouse free. Come bonfire night no one is much going to care about how it tastes,I expect it to be stale, but I'd like it to still look good. Should I be keeping it air tight, or letting it breath? Is cling film a disaster or OK?

Currently it is on a cake board in a cardboard box with tissue paper over it.

Unless its a fruit cake, the cake itself I'd imagine would be pretty stale by November no matter how you store it. If you're only wanting to preserve the icing & decorations, keeping it in a cake box in a cool, dry place would be best. Don't store it in Tupperware as this will make the icing sweat. Depending on the decorations, you could try to wrap it really well & try freezing it, that way the cake may be more edible (but the decor may not survive). If you're more bothered about saving the decor, I'd have another cake on standby to serve

Thank you. I'll ask the maker what kind of cake it it. Was VERY heavy ( 7kg) so may be fruitcake. Decor more important than cake in this case I think.

My dining room is a very stable cool temperature so it can stay where it is for now.

If it's fruit the cake will still be fine in November (& the icing/marzipan will probably still be edible as long as you keep it covered to keep it dust free).

It will be sponge- I'd put money on that. Fruit cakes are expensive so you wouldn't tend to make one for something unless you specifically had to.

I'd eat it and make/buy one yourself for bonfire night tbh. It won't keep.

Or, you could wrap it well and attempt to freeze?

Its a choc sponge, I asked the makers mum today. Ho -hum. If it were mine I'd invite a pile of kids round for tea at the weekend and let them scoff it. But its not mine ( I'm just storing it as I have more space) and the owner will decide what they want to do.

It will not go mouldy after a week unless the buttercream has cream or milk in which if they make cakes for events it shouldn't. As, a'hem- milk and cream based icings are not ambient at room temperature sponge cakes if iced soon after cooling will happily last 2 weeks or more- they will start to become a little dry though.

If you want it edible for bonfire night, you can chance freezing it as a whole

Keep it in the box, and stick it in the freezer. When you want to defrost it, leave it in the box at room temp for 24 hours before unpacking and eating. As long as you don't touch the icing as it defrosts it will be fine. It does depend what the sweets are as to whether they will handle being frozen or not though