A fairly urgent question for cake decorating experts

[PrettyCandlesAndTinselToo]

I've been a bit over-enmthusiastic covering a cake with chestnut puree buttercream. I've put on a proper covering rather than just 'buttering' the cake before covering it with marzipan. I don't really want to scrape off the buttercream though (slurp mmmmmm).

Can I freeze the cake to harden the buttercream and then marzipan it, or will there be a disaster when the cake comes to room temperature again? Because of the added chestnut puree it's not as butter-rich as a normal buttercream, but then it's also got melted white chocolate in it, which would hopefully harden.

Or am I asking another 'how long is a piece of string?' question?

Freeze a bit of the butter cream quickly and see whether it goes funny when thawed. Don't think it would though.

The buttercream won't go funny when thawed, I know from experience as I gaenerally freeze leftovers. But I don't know whether covering it with marzipan and icing will change that.

Bumping for the evening domestic godesses.