I usually level and torte then freeze my cakes. I fill and stack the layers when they are frozen and then crumb coat. Leave it to defrost and settle on the counter for a few hours and then into the fridge until I'm ready to do the final coat in buttercream or cover in fondant. I find it easier to get a smoother edge with IMBC when the cakes are cold because the icing sets up better. I've never had a problem with condensation or air bubbles from covering a cold cake.
10/29/11 at 10:11am