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Buttercream, Royal Icing, and Freezing - Oh My!

post #1 of 3
Thread Starter 

I'm new so I come to the experts -

 

I'm making a 4 tier anniversary cake. It's frosted in butter cream. I am also using an impression sheet to add the diamond impression, and want to then add a coat of luster dust before using royal icing to add black dragees at each diamond's intersection.

 

So - here's my question. The cake is not needed until next weekend, so I will need to freeze them. At what point in the decorating order should I freeze them? I'm not sure as everything thaws, if the royal icing & dragees will stay on, or if the black will run, and cause a world of problems. 

 

I've spent hours trying to find the answer, but it think it's all the different applications keeping me from finding the solution.

 

THANK YOU ALL FOR THE WONDERFUL GUIDANCE AND DELIGHTFUL INFORMATION YOU SO GENEROUSLY SHARE.

post #2 of 3

I would frost, impression, then freeze, box the cake, and wrap tightly.

 

When you need to decorate, thaw until room temperature while still wrapped.  Unwrap the cake and complete the luster dust, royal icing, and dragees.

 

No problems there.
 

post #3 of 3
Thread Starter 

THANK YOU! That's what I thought, but wanted to get a professional opinion for this certified novice. 

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