I'm in a time crunch and need to get as much as I can done now! Who has froze their SMBC cakes (also filled with a sleeve fruit filling)? What were the results? I will only need to freeze it for 48 hours....any advice? This is a 4 tier wonky cake so I really need to get the carving and filling done.....any suggestions about defrosting a frosted cake would be helpful...And most importantly will it taste o.k? Thanks!
P.s. I plan to cover in fondant after its defrosted..