Buttercream, Fondant & Ganache
Believe it or not, these frostings actually act as moisture seals.

A fully frosted cake stays fresh for 3–5 days at room temperature when properly covered—think cake keeper or large inverted bowl to keep dust and pet fur at bay.

To chill, avoid quick temperature changes. Refrigerating a tinted fondant cake may cause condensation—and color bleeding—so always allow it to gently acclimate back to a cooler, air-conditioned room before unboxing.

These cakes can be frozen—freeze solid first (20 min+), wrap well, and thaw in the fridge before bringing back to room temp. It helps prevent condensation mishaps.

Cream Cheese or Whipped Cream Frosting:
Always refrigerate—these icings are perishable. Properly covered, cakes stay fresh for 3–5 days in the fridge. Whipped cream textures may suffer if frozen, so we don’t recommend it.

Boiled, Swiss or Italian Buttercream:
These are more stable—room temperature or fridge both work. Just avoid freezing, which can lead to unexpected gumminess.

Ganache-Covered Cakes:
Treat them like buttercream ones: safe at room temp or refrigerated as needed.