Storing Stollen in Australian heat
Well it's stinking hot here in Australia. I've just made my Christmas stollen for the second year. My question, if anyone can help me, is this, do I glaze it with melted butter/oil and dredge with icing sugar now, and then how do I store it in this heat? Or... do I NOT glaze and dredge, but store somehow and reheat at Christmas and glaze and dredge with icing sugar on the day? Can anyone help?