there's the whole frige or not to frige issues with crumb coats--so there's that--everybody does it different
the frige does dry the cake some but if the cake's sealed with icing this drying is diminished and the extra strength of the chill is valuable to some (me)
but those are personal preferences--freezing and chilling are important tools when used wisely
and it also can stop the fondant from relaxing too after it's been applied (can inhibit puddling)
i stock flat two piece windowless sheet cake boxes--so i always have acceptable food ready cardboard to fashion boxes
and i make the boxes first as soon as i know the size of my board-- i just tape the flaps flat and usually use two together
using one of those hand held big wide tape dispensers
just a fine point here--the picture shows little white bits by the black stripes on the b-ball
often it's just the way the flash caught things
but if it is removeable--if it is icing--you can take a hat pin and slice those off easy peasy --two cuts & it's gone--if you even feel like fooling with it
because it might not even be noticeable in person
but mostly i just wanted to illustrate how important the hat pin is
say you have a blow out--where the icing has an air bubble underneath--pop it with a hat pin
but wow it's an awesome cake and you're about to make somebody very happy!
