I have a 4" round and a 6" round in the freezer. Both are torted and ready to be iced/crumbcoated. I plan to take them out of the freezer tomorrow morning, fill them with Bavarian cream filling, and crumbcoat them with smbc.
Do I have to wait to put the final coat of smbc on or can I do it after the smbc firms up for 10 mins in the fridge as I always do? I plan on putting the cake back in the fridge to thaw completely.
My Bavarian cream filling contains whipped cream - the fact that the cake is frozen won't be an issue, right?
Lastly, the cake is due Saturday afternoon. Saturday morning, plan on putting on the fondant and appliques - the cakes should be completely thawed, right? How long do cakes take to thaw in the fridge?