I live in South Florida with air conditioning present. I am using Betty Crocker chocolate cake mix, Betty Crocker icing to crumb coat and Wilton Fondant. It will be a 6" round - 4 layer cake.
1) I will bake cakes Wednesday evening, cool, wrap in Saran and freeze overnight. How long does cake need to thaw (unwrapped on counter) prior to me leveling, layer and crumb coat? Does it need to be completely defrosted?
2) After crumb coat, do I place in fridge while rolling fondant? I expect this to take some time, as it's my first and I need to dye different colors, create overalls, eye, goggles. So, do I leave crumb coat cake in fridge during process or leave on counter.
3) When cake is decorated and done on Thursday, how do I store it till next morning? I am not sure when I will complete it, as it is thanksgiving, but it will be finished Thursday. Do I store on counter, fridge, freezer?
Do I leave it uncovered?
Thank you so much. I have read several posts and learned a lot, but several catered to different time periods of creation and eating. Appreciate your input.