OK,
I know some of you have put fondant (satin ice) on frozen cakes.
I was wondering how that worked out for you.
I have 3 cakes going out Sat. and I'm trying to pull this all off.
Any tips or help is greatly appreciated

I had no problems. Some people have problems with it though.

Why don't you just defrost it?

My problem with covering a frozen cake was when the cake thawed out under the fondant it also settled causing a bit of a bulge or an air bubble. I agree with the other comments, just let it sit out while you work on the other cakes..have it iced and ready to go.

I have had to juggle a few orders before and I just set them up a day or two before and knock them out the best I can. I have a spare refrigerator so I have the room to keep them in there.

Good Luck

I do not recommend it.

slightly chilled ok, but not frozen, imo

First (and last) time I did it the condensation from the cake thawing out wet the fondant and I couldn't smooth it out because it was so tacky.

When the frozen cake thaws, it will condense under rolled fondant

Scenario 1. condensation dissolves rolled fondant
Scenario 2. rolled fondant unsticks and slips off the damp cake
Scenario 3. sugar, moisture, heat = fermentation

If the rolled fondant completely seals the cake underneath, it seals in the moisture so the cake does not easily dry out. The "shelf-life" is longer than a buttercream-decorated cake.

Yes I agree putting fondant on frozen cakes does result in bulges!! Thaw them out.