I have to have cake done by next Friday and I won't have time to make it during the week - can I make it tomorrow, crumb coat and freeze until Thursday and then decorate? Will the buttercream thaw okay?
I crumb coated and froze one last week for a pillow cake, and I don't think I'll do it again. The crumb coat wanted to peel off when I iced it afterward., even after letting it thaw in the fridge overnight; then letting it come to room temp. I covered it with fondant, and it turned out okay, but I think just freezing it covered in plastic wrap with no icing is a better option. Maybe there's others who have had a better experience, so I'm anxious to hear another opinion.