Absolutely, Marion! As described in the post, lining a sheet tray with parchment under your wire rack with allow you to save any excess fondant that spills over while you're pouring. You shouldn't need to freeze the assembled cake before covering, but we would recommend piping a dam of buttercream around the edge of your filling layer(s) to help keep the fruit from oozing out when the layers compress. Hope this helps! Mollie@KAF

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