I'm making a chiffon cake filled with a lemon curd and covered in an Italian meringue buttercream on Friday for a party Saturday. Will it hold better assembled in the refrigerator or on the counter? Or is there another, better option I'm not thinking of?
Submitted September 15, 2017 at 09:12AM by 42andeverything http://ift.tt/2x5Q8fL Baking
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