I have a few fondant questions. So I guess I am supposed to cool the cakes after crumb coating? How thick should the crumb coat be?
How long? Then when I transported should the cakes be cooled first? Can a fondant cake sit out on the counter over night if it does't have any perishable filling or crumb coat? Also what causes elephant skin?
I would google "how to cover a cake in fondant" and do the research. Sometimes seeing it and reading about it will give you a better idea of the whole process. Good luck!