Hi all you pastry chefs out there: I need your input. I am preparing pastries and cookies for a wedding. I have several different types of cookies that are iced. Previously, I have frozen the cookies and then iced them at the 11th hour after defrosting of course. I use a fondant based icing which I also have flavored. I am concerned that if I ice them prior to freezing that the color and texture will be compromised by the freezing and defrosting. Any words of advice? You would think as a certified pastry chef I would know this, but I've always done all the icing a day or two prior to the event. Thanks for any input!