Hi- I have promised to do a wedding cake for some friends- turns out that they have set the date a week after I am out of town. I have tentative plans to bake and freeze the cake. -Have it all ready for the wedding- I know this is not the best- but it's all I can do at this point. My question is- what would be the best type of finish for the cake. Rolled fondant,White Chocolate leather,or? -I've used white chocolate buttercream and it cracks when it's too cold...I would really appreciate any advice...thanks JP

Chef,
Almost any and all buttercream is going to "crack"
and collect a lot of surface moisture when it's thawing. the same with any white choc. product.
The Rolled Marzipan, I believe would be your best bet.
Why?
Marzipan has or should have less liquid amound as Fondant. Which would then produce less "dew" on the surface. (does that make sence?)
You could wrap all the layers and then cover them with lint free towels. then plastic wrap. then foil. Keep the towels on during the thaw time. this will help keep surface moisture from forming.
then, all someone has to do is add the decorations,
to the cake and it's good to go.
If any moisture does collect on the marzipan, you just have to rub it off with a towel. the color will return when it air dries. also, the plastic wrap and the foil should be removed during the thaw.
And yes,I know, Marzipan is not as white as fondant, but it's a lot easyer to work with, you can roll it thinner, and it holds up much, much better. replace the flour with sifted powdered sugar when rolling out.
hope this helps, if there's anything else, just ask.
good luck.

Thank you very much Chef Spike for taking the time to answer my question. It does make sense to me now. I feel more confident in avoiding a potential disaster. Your widsom is appreciated. JP

hear that Manny?, I have wisdom!
your welcome Chef, anytime.

What? Your wisdom tooth hurts? Go see a dentist!

2:30?

i don't have those teeth anymore, they be long gone..............LOL