Interweb suggesting wrapping cakes in clingfilm while warm is good idea - really? novice puzzled...

[Sarimillie]

Am making a bus out of fairly dense chocolate cake baked in loaf tins for my ds's birthday - have got as far as cooling them (plan to ice/assemble tomorrow). Recipe says cool totally before refridgerating (then icing/decorating), but I am half persuaded by added moistness promised by wrapping method. Thoughts?

No! Your cake will go soggy and be a total nightmare to ice!!!

Think I remember Nigella recommending this too.

I wrap mine in cling if I haven't got enough time to let them cool properly so I can put thm in a plastic box.

It doesn't seem to affect them at all, other than the crust goes a bit sticky so it needs cutting off but I usually do that anyway so it makes no difference to me.

I don;t have any problems with cutting or filling or icing after wrapping them warm - mine are usually Madeira sponges so firmish/densish cakes.

What's in them that needs refridgerating? I never put mine in the fridge, airtight box does the job for most cakes ime.

My first sentece makes no sense, sorry. It should say

I wrap mine in cling if I haven't got enough time to let them cool properly rather than putting them in a plastic box which can cause condensation and does make them soggy.

Brain and fingers aren't connected tonight .

Thanks all! Sounds like I should just let them cool gently overnight, just in case.
Olihan - am planning to stick them in the freezer briefly before assembling the whole thing and icing it - apparently makes icing easier?
Oooh - another question; would you store the finished iced cake in the fridge if you's iced it with buttercream - or leave it out?

I leave mine out once it's iced - I usually use buttercream under sugarpaste which can't go in the fridge. Pop it in an airtight bix and it will be fine!

The freezing thing kind of depends what you're doing, I think. I don;t bother because my buttercream is never on show but I think freezing stops the crumbs coming off into the buttercream.

Olihan - yes, think the instructions recommend freezsing to help with crumb control. And looking at them this morning, am going to need all the help I can get! I suspect my skill level is a little below that required for sugarpaste...

NB buttercreamed cakes don;t need to go in the fridge - the sheer amount of sugar in it helps 'preserve' the butter.
The only ones I keep in the fridge are ones filled or topped with actual whipped cream. Even ganache is ok at room temp for a day or two at most times of year

Thanks MrsBadger - whole confection is now sitting on the worktop, ready for consumption!