hello, i am wondering about two different issues...
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if i should thaw out my cakes before icing them and covering them with fondant? or if it is actually easier to do when frozen?? i just wondered if anything would happen to my fondant if i cover the cakes when frozen and then as the cake thaws out it gives off some sort of moisture....??? really don't know so i thought i would ask to prevent a disaster as i am making three cakes for next weekend!
also.....
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i was wondering where you would store the three cakes after they are done???? would you put them in a box ont he counter i have heard of fondant going all slimy if put back in the fridge!!!????
thanks so much in advance for the information...

Personally I have a lot of trouble with covering frozen, or even cold, cakes in fondant (with bubbles forming under the fondant from condensation). I wait until the cake is at room temperature before covering it. Then I do not return it to the fridge, I use non-perishable ingredients and keep the cake on the counter.
Once, a long time ago, I did some royal icing stenciling on top of a fondant-covered cake and then put it in the fridge. When I took it out, the 'sweating' of the cake ruined the stenciling.