My daughter is making a tiered fondant-covered cake for a school project (Language Arts, not culinary school - she’s 13 yo). After filling and crumb coating 2 of the 3 tiers, she found out that the due date of the project had been moved back 1 week due to snow day issues. The uncoated tier is easy - we just wrap and freeze it.
What is the best way to handle the coated layers? Can they be frozen and defrosted successfully and then covered in fondant? Will they last 1 week in the fridge? And what do you recommend as the best way to wrap (and possibly defrost them?