I need to know when do I take my cakes out of the freezer and do I unwrap then to thaw or keep them wraped?Is it better to cut and fill them when they are frozen are thawed. Also when I crumb coat them w/bc do I need to put them back in the freezer before I add fondant? It's 11:15 pm on Thrusday evening and I want to decorate them on Friday (fill and crumb coat and then add fondant) I am doing german chocolate w/ pecan coconut filling and the other one is a wasc w/ raspberry bc filling but the party is on Sunday and Friday is the only day I have to decorate. Will they be OK for sunday? How should I store then? Thank you, connie1220 [email protected] 
The only thing I know for sure is that you thaw your cakes still wrapped. If you unwrap them to thaw, they will lose their moisture and dry out. I don't know the answers to any of your other questions, sorry. But I HTH a little. I'm anxious to learn the rest. Good luck.
Lisa
Hello Connie, and Welcome to your new addiction!
I don't work in fondant, so I can't help you there, but I would suggest that you can chill the crumb coated cake in the fridge. As I understand it, you need the crumb coat to be chilled before adding the fondant so it doesn't "sag" and pull down the crumb coat.
My experience with filling, torting and frosting cakes is that they work really well if the cakes are well-wrapped in plastic and then chilled, but not frozen, but that's just me. Find what works best for you and have a ball!
As for storing, again since I don't work in fondant I'm not much help, but hang in there ... there are plenty of on-site experts who can help.
Happy Baking,
Odessa
You're cakes will be fine on Sunday if you do them Friday.. it won't be a problem at all.
Keep them wrapped when they are defrosting.
You can put them in the fridge after you do the crumbcoat just to let the crumbcoat crust a bit, but you don't have to , its a personal preference.
When all done, just put it on the counter with saran wrap over it, make sure it's not near the light/sun.. if you have any colored fondant the sun could lighten the fondant.
HTH
Connie,
I freeze my already-leveled (and cut, if needed) cakes in plastic wrap then just unwrap, fill, and cover while still frozen. It's so much easier to work with frozen cakes. The freezing process also makes the cake more moist. I learned all this at a cake shop at which I used to work a loooooong time ago.
It would be good to put the coated cake in the fridge before covering with fondant; however, I do not do that, and the cakes have been fine. Hope that helps!
Thank you everyone for your advice, very much appreciated. Connie1220 
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