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frozen cake, can I decorate or ...

post #1 of 12
Thread Starter 
do I have to defrost it first. Thanks
"Our deepest fear is not that we are inadequate.Our deepest fear is that we are powerful beyond measure. We ask ourselves, Who am I to be brilliant, gorgeous, talented and fabulous? Actually, who are you not to be?"
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"Our deepest fear is not that we are inadequate.Our deepest fear is that we are powerful beyond measure. We ask ourselves, Who am I to be brilliant, gorgeous, talented and fabulous? Actually, who are you not to be?"
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post #2 of 12
I have learned a lesson with frosting a cake while frozen if using crusting buttercream. If you want to smooth out cake with crusting buttercream then wait til thawed out.....
post #3 of 12
I wanted to see what would happen if I iced a frozen cake. basic laws of science apply! Cold contracts and warm expands. I iced the cake while frozen, then as it thawed (i.e. "warmed") the cake expanded and the BC icing cracked all over. Fortunately, this was for a family pitch-in, so with the chantilly lace decor that I added and some BC flowers, it looked ok (to everyone else). icon_wink.gif

I have crumb-coated while frozen, then let it come to room temperature before doing the final icing and those turned out ok.
post #4 of 12
Stab it a few times if your in hurry that will help prevent cracking. I refuse to ice a thawed chocolate cake with white BC.
post #5 of 12
i have never frosted a buttercream cream cake while it has been fozen, but when i make a cake with pastry pride (non dairy whipped topping) i always have it forzen it keeps the cream cool and from craking, i also don't have to clear room in my refigerator icon_wink.gif
post #6 of 12
Quote:
Originally Posted by Aster

...... I refuse to ice a thawed chocolate cake with white BC.



Oh gosh, I know what you mean! My crumb coat on a chocolate cake is almost as thick as the final icing!
post #7 of 12
frozen cakes are all i decorate!!!!! i find that it is easier to work with, no crumbs in my icing either. i have never had any troubles with my icing cracking...it's the only way i go!!!
If at first you don't succeed...just eat the cake and try again!!!
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If at first you don't succeed...just eat the cake and try again!!!
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post #8 of 12
mommacakes is right. I tried to ice a frozen cake with crusting buttercream and I had planned on using the Viva method to smooth it out but the frozen cake caused the icing to stay too wet to smooth out.
"I just like to smile. Smiling's my favorite."- Buddy the Elf


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"I just like to smile. Smiling's my favorite."- Buddy the Elf


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post #9 of 12
If you try to ice a frozen cake with Italian meringue buttercream it will begin to develop deep cracks within half an hour.
SHIRLEY
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SHIRLEY
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post #10 of 12
frozen is the only way i'll ice the cake....to many crumbs on a thawed cake...

although i've known the heartbreak of the cracked icing if the cakes frozen solid...i usually just freeze overnight.
post #11 of 12
If I absolutely have to ice a thawed cake or I have just carved it. I use a side-icer. I end up have to comb a lot off but I avoid crumbs that way.
post #12 of 12
I never decorate a cake unless it is frozen and i havent come across any problems with cracking or the icing not being smooth.
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