You can refrigerate it overnight or freeze on a cookie sheet and individually wrap layers in plastic wrap and foil. But patience is key to avoiding a layer of runny, unflattering frosting. Baking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.
Letting your mixer go crazy for too long will bring way too much air into the butter. A proper buttercream should be pale white when the butter and sugar are incorporated. Overbeating will lead to a grainy, unappealing product. Softened butter should be soft enough to hold a thumbprint when you touch it, but not soft enough to push all the way through. Or frosting can be frozen for up to three months. A deep freezer temperature can spoil your icing. Most cakes bake at degrees Fahrenheit.
Reducing the temperature to degrees is all you need to do to get a flat-topped cake. But you will need to store it carefully. There are a few different ways you can do this: Wrap cake layers in two layers of Saran Wrap. First wrap cake layers in Saran Wrap, then wrap in second layer of foil. Wrap in Saran Wrap then place in air tight tupperware container. Most of the time, the answer is no. I used to bake for a restaurant, and layer cakes held up just fine in the fridge for several days, frosted and in airtight containers.
Even if you're not using a container, overnight in the fridge should be fine. Assuming yours will have layers like the one you linked, you could bake and assemble it the day before, doing only a brief crumb coat on the exterior, then top it off on the day of the party.
I wouldn't worry about moistness - if you're just baking it one day ahead of time although you can do it farther back, by freezing the cake , it won't have time to dry out, and the frosting seals it in anyway. Ditto condensation. Shouldn't be much of a problem, and if it somehow is, a knife or spatula dipped in hot water will smooth things out. Swiss meringue is lovely but finicky. If at all possible, let it sit at room temp for an hour or so before it's going to be eaten Lots of people don't mind cool cake though, and it will be good both ways.
The cake will stay moist as long as it is fully frosted, don't worry. I also think your best bet is regular American buttercream -- sub cream cheese for some of the butter if you want it to be tastier, and add lemon juice. It'll be fine for days. Swiss is trickier. Then, screw the tip on to the coupler.
To load the frosting into the bag, invert the bag, tip down, into a glass and fold the bag over the sides. Using a spatula or large spoon, press the frosting down into the bag, getting it as far into the bag as possible. Hold the bag near the tip with your dominant hand, and use your other hand to push the frosting out of the bag from the top, continuing to twist the bag top as you go.
Now your bag is ready for action. Cut a very small opening in one corner for writing, and a larger opening for other decorations. You can attach tips and couplers to a plastic bag as well as you can with a pastry bag.
To make stars and borders, choose a star tip. Use a smooth tip for writing, dots, and stripes. Choose the shell tip for leaves, shells, and borders. And for flowers? A flower tip, of course. Before you start decorating your cake, practice whatever you have in mind on a plate. To pipe flowers, fit your pastry bag with a flower tip and fill bag with frosting. Place the bag straight up and down, at a 90 degree angle from the cake. Squeeze the bag gently while simultaneously turning the bag slightly.
Pull up slowly. To pipe borders, fit your pastry bag with a star tip and fill the bag with frosting. Hold the pastry bag at a degree angle, touch the tip to where you want to start the border, then squeeze hard while pulling the bag straight up. Continue in that fashion all the way around the top or bottom edge of the cake. Practice writing the message with frosting on a flat surface before trying it on the cake.
Make sure you make at least two kinds of frosting for your cake, or make a light frosting and tint it for the frosting used as decoration. To write on a cake, choose a pastry tip with a small hole.
The smaller the hole, the more elegant the letters will look. Using a toothpick, place a dot where you want each letter of the words to go, spacing them equally. Then use the same toothpick to trace out the letters in the frosting. This is your guide. Pipe over the toothpick-lined letters, using firm, even pressure on the pastry bag. And remember: brief is better. Although cupcakes are just small cakes, the technique for frosting them is different from large layer cakes.
Most frostings and glazes work for cupcakes, but meringues can be challenging on such a small surface. Using a pastry bag or zip-top bag fitted with a star or plain tip, swirl your frosting on the cupcake, starting at the outer edge of the cake and moving toward the center. Top with sprinkles, chopped nuts, chocolate shavings or coconut flakes. You can also use a small offset spatula or butter knife to spread frosting on top of the cupcakes in an even layer. Wield the spatula or knife with a back-and-forth motion to create swirls all over the frosting, or lift it up all over the frosting to create spikes.
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