I have the layers of my son's birthday cake torted and filled. I will be covering it with fondant tomorrow- I can't let if sit in the fridge un-iced or it will dry out. I want to ice it with ganache- but I don't want to ice it until it is carved- can I seal it with a crumb coat of buttercream and then add ganache? I love cake central- but I think it is making me a little OCD about my caking!

Yes, you can do this, I crumb coat with bc, then final coat with ganache all the time!

Thanks- I am finding the more I learn the more I stress about every little detail.