I am going to be baking a 3/4 layerd cake and carving it. What are the steps that I should follow in terms of freezing it, covering it with buttercream, etc. Which comes first and for how long do you freeze it.. Any other tips would be highly appreciated :)
(I will be making a car cake)
I normally tort, fill and place one or two skewers through the cake, them crumb coat and in the fridge for at least an hour. I've done many carved cakes but never found it necessary to freeze them for carving.
Once I'm done carving (and dividing left overs between kids lol), I'd apply another layer of crumb coat and chill it again before final layer (and fondant if needed).