Hello everyone! I have a stacked cake with fondant that I am doing and need some advice. I need the cake on tuesday so I am baking the cakes today (saturday) and I want to freeze them. I was wondering, can I cool the cake, level/fill it, then put a crumb coat on it before freezing? I was hoping then I could just pull the cake out of the freezer sunday night or monday morning and then cover it with fondant on monday night...and also decorate. If someone could give me some advice I would really appreciate it! thanks!

yes you can freeze it, providing your filling is freezer safe. If it is jam or flavored buttercream is willbe fine. Meringue butter creams can breakdown, as can a few other fillings.

As for defrost and cover, as long as the surface isn't wet with condensation and your fondant isn't so thin that any moisture will melt the fondant, it wil be great. The cake will be nice and firm.

Be sure it is well protected from any freezer odors.

I tried covering a partially frozen cake with fondant and it was a disaster. way too much condensation for it to handle. i would thaw it before i did it, but i'm gun shy now,lol

Just a couple of weeks ago, I did a fondant cake. I iced it in buttercream first, then put it in the freezer for about 30 min, just enough time for the buttercream to get hard. Then I covered it with fondant. It actually worked for me, and the condensation eventually dried. It probably depends too, on how thick your fondant will be. Mine was about a 1/4 in. thick because I was covering chocolate buttercream and didn't want it to show through. I could see how, like Sharon, if it was any thinner, the condensation might be too much.