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ICING A FROZEN CAKE? - Page 2

post #16 of 20
I always Ice them frozen.....I've never had a crack...

My biggest complaint, and this is RARE, is that I sometimes get air pockets that I have to poke with a knife or pin or something....

That said, I usually don't sit them out to thaw them where they thaw really fast, I usually put them in the fridge to thaw, so it is a slower process...IDK, but I love frozen cakes, and working/icing them...wouldn't do it any other way.

Oh, the other reason to ice them frozen (or so I was told) is to get them more moist...I take them out of the oven, let them cool just enough to work with, tort, warp with saran, then freeze, this traps in a lot of moisture/condensation, so then when I ice it, I leave all the "ice" on the cake and the buttercream traps that in. When it melts, wetter cake...
post #17 of 20
Quote:
Originally Posted by jsind

I ice frozen cakes all of the time and you should try a cool whip frosting which is what I use. You can make it very smooth and silky (for writing or stencilling) by adding half and half or very stiff by whipping it a lot. It is very versatile and it always looks great on cakes frozen or not. I had a customer request the cool whip icing under a fondant covered cake and it worked well also. A custard based buttercream works well too, but with frozen cakes I would go with the cool whip frosting.

Jamey



sounds interesting! are you talking about the one that is in the recipe section? http://www.cakecentral.com/cake_recipes_id-add_box-712.html
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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post #18 of 20
Yes, I'd be interested in your recipe for that too!
Thanks!
post #19 of 20
I have to agree I've never had a problem freezing cakes they are much easier to work with when they are frozen especially if you carve cakes it makes it alot easier to carve and do what you want with them.
post #20 of 20
The icing I use is not exactly the same as the one in the recipe section. Start by mixing 1c cold milk with one package instant pudding mix (any flavor you want vanilla is basic), adding 1/4c powdered sugar, mix those three and then add 8oz cool whip by folding it in. You can add more powdered sugar,or more milk, it is so simple and easy to change consistency. It does need to stay cool, sitting out for long periods of time is not recommended.
Let me know what you think once you have tried it. icon_smile.gif Jamey
Jamey

'there is no difference in what we're doing in here that doesn't show up as bigger symptoms out there' -A.M.
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Jamey

'there is no difference in what we're doing in here that doesn't show up as bigger symptoms out there' -A.M.
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