Planning on making your drip cake components in advance & assemble at a later time? See below on how to store your prepared ingredient to ensure they remain fresh & tasty.
Wrap your un-cut cake tightly in glad wrap, then a zip-lock plastic bag or foil. It should keep for about a week at room temperature, unless you live in a warm climate, then refrigerate. If wanting to store it for longer than a week, freeze the whole cake & before use, allow it to defrost back at room temperature. Cakes in general freeze well for a few months.
TIP: To bring moisture back in to your defrosted cake, make a simple sugar syrup. Add equal ratios of sugar to water in a pot. Simmer until all the sugar crystals have dissolved, and then allow to cool completely. Drizzle this syrup on all exposed layers.
Buttercream frosting, due to the small amount of milk/cream added, is fine to leave at room temperature for a few days. Store it in an airtight container & before use, whip until fluffy again. It also keeps well in your fridge for 1-2 weeks, otherwise freeze it. To re-use, allow to defrost at room temperature, then beat until fluffy again. If you find the consistency is a tad stiff, add a bit of milk/ or cream as see fit.
Once made, store in a zip-locked plastic bag & keep at room temp in cool dark place. If you live in a warm climate, best to keep it in the fridge.
Chocolate glaze will keep well for about a week in the fridge. Store it in an airtight container. It also freezes well for a few months too! To bring it back, just pop it in the microwave, at 10 seconds bursts & stir in between each interval.