Jessica Harris teaches to let them settle overnight at room temperature after filling with a light weight, then chilling them in the fridge with the weight still on then take out-and ganache and let it set room temp or if buttercream in the fridge and then fondant. Some people say if you pierce a hole with a skewer in the center of the cake before crumb coating (while letting settle with the weight) then the air escapes through it!
Sehr
