Q: I read that a glazed cake can be kept at room temperature, but also read that a perishable ingredient should be refrigerated. If the cake glaze is made with heavy cream, should the cake be refrigerated? I live in Puerto Rico, where the weather is around 80°F.
Sent by Mayra
Editor: If you want to make the cake ahead of time, I suggest making just the cake, then making and adding the glaze about an hour before serving. In that case, it's fine at room temperature. Otherwise, I think it totally depends on how long the cake will be sitting in the heat.
Readers, what do you think? Should Mayra refrigerate her cake, or is it okay left at room temperature?