I am wondering if it is advisable or even been done by anyone else.
Is it possible to buttercream your cake then stick it in the freezer to firm up the buttercream BEFORE applying the fondant?
I ask this because I am going to be making a cake that needs to be flipped over after it is covererd in buttercream to have the fondant applied from the bottom up., then flipped again to right side it again. (making sense here )
I am afraid of ruining the layer of buttercream and having it show through the fondant with all the flipping.
This is the link to the cake I will be making.
Thanks for any help.