Ok, I've done my homework and I've been reading a lot here about how to avoid the air trapped underneath the fondant that causes a huge bubble that bursts.

I've seen several theories but I'm confused so I need someone to tell me exactly the steps.
For example: My cakes are now in the freezer. What do I do?

Let them thaw, come totally to room temp, fill, ice and then put it back in the fridge, let it set, take it out and come to room temperature and then cover with fondant and never put it back in the fridge?

I just like to torte them when they are partially frozen and ice and cover them with fondant when when they are really cold...is that what I'm doing wrong?