I'm doing my first cake and had a couple questions regarding icing the cake.
1. How long after the cake is baked should it be iced with buttercream? I've read about freezing the cake first, is that the best way? I also read to let the cake sit 24 hours first b/f you ice it. I'm confused.
2. I'm going to use the marsh. fondant. Does it go over the buttercream immediatlely after frosting? Or should i get the cake cold again? I thought immeditely so that the fondant would stick better, but, i am an ameteur 
3. I was going to use fondant 'balls' as a border instead of a shell or other border. is there some tool that would help me get the balls all the same size? Or do i just eyeball it??? Should i use buttercream to stick them or what? Should i freeze them????? I'm so lost. HELP! Its my little sisters cake btw.
I would let the cake cool completely. Refrigerating it firms it up so it's easier to handle but you wouldn't have to wait 24 hours. Put a crumb coat of frosting on the cake. When I did it for class we crumb coated it and then took it to class. We put piping gel around the base of the cake so that the fondant would stick to the frosting. To make even balls, roll your fondant out to an even thickness and then use one of your decorating tips to stamp out circles. Then each ball will be the same size.
Jacqui
I don't think it really matters about icing the cake, except you need to make sure it is completely cooled. I've never frozen a cake and then iced it. I would think you only freeze it if you're not going to use it right away. Sometimes I ice my cakes the same day they're baked and sometimes I wait until the next day, but wrap them very well overnight. You should apply your fondant over the buttercream. If your buttercream has crusted, you can spritz the cake with a TINY bit of water so the fondant will adhere. Also dampen the edges when pressing them at the bottom of the cake so they will stick to the cake and not stick out. You can probably eyeball the size of your fondant "balls" for your border. Attach them either with a little dab of buttercream or a dab of water. You should not ever freeze fondant.
Yes I agree, I would not frost a frozen cake. The only time you freeze your cake is to maintain freshness if you were going to use at a later date and then you would let it thaw prior to frosting. You could frost your cake and let it "settle" prior to putting fondant on. That lets your cake settle and then you don't get that middle buldge when the fondant is placed on.
Jacqui
Quote by @%username% on %date%
%body%