Hello!
Is there a general consensus if you should fully frost a frozen cake or let it defrost first? My concern is condensation (I don't need a crumb coat for this specific cake). Is it just best to let it thaw in the fridge overnight first or will it come out okay to start decorating while it is still frozen?
Also - with buttercream you make ahead and store in the fridge - how long do you generally let it sit out before you stir and use it?
Thanks for the help!
Well, bring the buttercream back to room temperature, so about 2-3 hours. If you are flat icing the cake, I find if the cake is defrosted first it spreads better. If you flat ice a frozen cake the icing tends to set up hard and makes it a bit more difficult to smooth. However if you are starring out icing or it doesn't have to be smooth, then icing it frozen works too. I tend to fill the cakes while frozen wrap them and let them defrost at room temperature well covered. The defrost time varies a lot depending on the cake size, at least 4 hours or more usually.
Anyway, just my opinion.
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Heehee, which Bud is for me?
Actually I do know some folks like to ice when the cake is frozen but then, they use the wet spatula method for smoothing. Didn't work well for me on a frozen cake, but hey, we are all different. I don't use that method anymore.
Here I am, to wreck the day...Squirrelly Cakes is on her way!
Haha, that was cute, likely now it will stick in my head all night!
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