I have my cake crumb coated in buttercream (all butter). Can I just place the tiers in the freezer overnight without covering them? Or do I need to cover them? If I do, can I cover them lightly with cling wrap or tin foil?
I plan on covered them in fondant tomorrow.
Thank you so much for any input!
Is there a reason you can't leave them out overnight at room temperature on the counter? They won't dry out once coated.
They won't settle in the refrigerator or in the freezer.
Well - I could, however this is my first topsy turvy cake and two of the tiers are quite top heavy (I guess it would be side heavy). Anyway, I wanted them to be more stable when I cover them in fondant tomorrow.
You could chill them 30 minutes or so before covering.