I have just baked a cake using betty crockers moist chocolate cake mix. How likely is it that fondant will be easy to apply on this cake?
I have not got a good feeling, do u think i can freze it before applying it to make it easier for me?
I have used fondant on all my BC cakes:) I never froze any of my cakes before applying fondant or b'cream.
For cupcakes, I make my recipes as moist as I can and with cake flour. I switch it up a bit for cakes with fondant just due to the weight. If you're making a big tier (10"+) then that's a lot of weight on your cake. You can experiment by putting some clingwrap/cellophane on top of your cake and then putting a book on top of that, see what it does to your cake. If it's so moist that it's cracking/splitting then it will be a pain to put fondant on there, and even more of an issue if you plan on stacking/tiering.
You don't need a dry cake to put fondant on. It needs to be smoothly covered with buttercream or gananche, but not dry. I do chill my cakes before putting fondant on to help get a smooth finish, but my cakes are absolutely moist.