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I wouldn't. My opinion - enough of the cake would defrost (even if it is just a little bit of it) while you were icing that I wouldn't be comfortable w/ refreezing it - not as a safety issue, but a quality issue, as refreezing breaks down the structure of the cells..
Hi- I have done it many times. If the cake is going to take you an hour to ice then I probably wouldn't but If it'll take you under ten minutes to ice I see no problem with it. It's so much easier to ice when it's frozen. Just make sure that the cake is completely thawed out before covering it with fondant or else when it does thaw out the fondant on it will be all wet from condensation. hope this helps!!
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