Not silly questions at all, Lindsey! I’m actually working on some Cake Basics posts about storing cakes and making the elements ahead + how to move the cake from the turntable to a cake stand, so stay tuned for those! Here’s what I do: 1) after baking the cakes and bringing the layers to room temperature, I wrap them in plastic wrap and store them at room temperature 2) After filling and crumb coating the cake, I store it in the refrigerator (no plastic wrap) for about 30 minutes before frosting the final layer. 3) after frosting and decorating the cake, I store it in the refrigerator (no plastic wrap) until about 1-2 hours before serving. The refrigerator helps preserve the details of the cake decorating, but the cake tastes better at room temp. 4) to move the cake to a turntable, I make sure it’s cold (just removed from the fridge) and run a heated angled stainless steel spatula around the bottom edge to create a clean separation, then I slide the spatula underneath and balance the cake with my hand to move it. Hope that helps!

Hi Mary! I used Americolor Turquoise and Fuchsia for this color scheme.

Hi Srivalli! Thanks for the suggestion – I think that’s a great idea! In the meantime, I do have a tools page that lists all the basic cake tools I swear by: https://sugarandsparrow.com/tools/

Thanks so much for the topic idea, Diana! I’ll have to do some research on that one before I can speak to it (I’ve never lived at high altitude before), but I will add it to my list!

That’s so awesome to hear, Hilda! I’m cheering you on in your cake journey and can’t wait to launch these Cake Basics soon. I’m super close to launching (thanks for your patience!) and hoping they help out a ton!