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Freezing cake/Icing/Fondant/cake boards

post #1 of 8
Thread Starter 

Ok.  So I've been reading threads for about 30 min now and Im convinced that even though I think I have my answer...I dont have my answer!  LOL

 

So, I've made 2-6", 2-8" and 2-10" cakes, put them into the freezer.  Now, I will be decorating them tomorrow for a party Sunday evening.  So today, Im going to go ahead and start making and coloring the fondant and icing and refrigerate.  So my questions are...

 

When do i remove the cakes from the freezer to defrost?  Our house stays pretty cool, BUT we adhere to our electric company's suggestion to not use major appliance from 2pm to 7pm M-F and it costs more to do so if we do.  So the air it set to about 80 degrees and could get a bit warm in the kitchen.  How is that going to effect my cakes and icing and fondant?

 

Once I make the icing and fondant is it ok to leave it sitting out all night? or does it go to refrigerate?

 

I make cakes for my kids birthday each year, but this year I plan for it to not be last minute.  Im always up till 1am finishing up on a cake the day of the party...not this time i say!!!  So I baked all my cakes (except 1 layer...have to redo because it fell completely apart), wrapped them and put them in the freezer.  Im anxious to get them out for some reason.  Plan to do fondant and icing today, then put it all together all day tomorrow....be in bed by 10pm!  HA.

 

Oh and last question....I am aware this cake will be heavy...three tiers. I usually just put them on regular boards that I get at the cake deco place, like what bakeries use for their cakes.  I got 2-12" boards (to have the bottom a bit bigger to put happy birthday on) and plan to glue them together to make a thicker board.  So do you thing that will be sufficient enough to hold all my tiers?

 

Thanks to all!

post #2 of 8
Thread Starter 

I forgot to ask about my fondant border.  The bottom tier will have a building boarder around it.  So should I wait until the cake is covered in its fondant before I start making the building or can I start now.  Im not sure at this point how tall the bottom tier will be since its not done yet or how long I should make it to fit around the bottom.  I was thinking I could just make this and add the piece tomorrow after I lay the fondant on.  But Im thinking this is not going to work.

post #3 of 8
Thread Starter 
Update: too tired to make icing and fondant last night, so getting ready to start that now. Took cakes out of freezer early this am and all thawed now. Having my dd get foam boards from dollar tree on way home from work today for tiered support. Spent the last hour reading on cake boards, now will read on the buttercream ill be making as in the past it hasn't came out too well.
post #4 of 8

By now you are well into working on this cake.  I'm so sorry no one was able to reply to your ?s.

For future info: it's best to defrost cakes & icing by placing in the frig the night before wanting to work on them.

Since your layers are small they defrosted quickly but if they had been like 14 or 16"ers it would have taken much longer. 

Not sure what you meant about the bottom border being a building.  If you mean flat buildind cutouts to go around the layer then those would be cut as used or maybe a few hrs before and covered w/plastic wrap until placed around the cake.

Have you tried the b'cream recipe "2 of everything icing" that I posted on the recipe section?  It is  non-drying but I have instructions at the end of the recipe how to make it a drying b'cream. 

Good luck and I'll be looking for you to post a pic of the finished cake :)

post #5 of 8
Thread Starter 
No I have not looked at recipes other than looking at some posted in forum messages. I've always made my own buttercream for years without problems. But a few yrs ago the icing looked like it was separating or grainy? and looked worse adding color. I think it could be the crisco I've used...butter flavored. So I'm attempting to to make something different this time around after using already made in containers.

It's funny you said "By now you are well into working on this cake"...um no. I've procrastated. I've also had ppl bother me and get me off track. So I'm just now starting....so it gonna be a late night. I will be adding fondant to my two bottom two and buttercream all of my 6".
Edited by okstout4 - 6/29/13 at 4:40pm
post #6 of 8
Quote:
Originally Posted by okstout4 View Post

No I have not looked at recipes other than looking at some posted in forum messages. I've always made my own buttercream for years without problems. But a few yrs ago the icing looked like it was separating or grainy? and looked worse adding color. I think it could be the crisco I've used...butter flavored. So I'm attempting to to make something different this time around after using already made in containers.

It's funny you said "By now you are well into working on this cake"...um no. I've procrastated. I've also had ppl bother me and get me off track. So I'm just now starting....so it gonna be a late night. I will be adding fondant to my two bottom two and buttercream all of my 6".


I believe they changed crisco a few years ago, took out the trans fat, and I've read a lot of comments here about it not working well since. I'm not a shortening user, so I'm really no help there, sorry.

 

IMBC and SMBC are both delicious, SMBC is easier to make out of the two. They are non crusting, but work great under fondant.

 

Just so you don't think you were ignored, you posted at a time when most of us are at our busiest, and not checking boards :)

post #7 of 8
Thread Starter 
I don't care if its crusting or not. I don't need it smooth on the 6"...it's supposed to look like ground or dirt. The rest will be under fondant. I am disappointed that I didn't start earlier, but I'm not a morning person or even day person. I get more energy and more creative in the evening.

Yeah, I figured it was a bad posting time. I'm at home while everyone else works.
post #8 of 8

You are not alone, While I don't have a traditional job, Running this business, taking care of my elderly parents and church activities keeps me busier in the day than I like to be.  I too fine myself doing my work in the middle of the night when all is quiet and no one to bother me.  But guess what.  Traditional Bakeries do their work at night as well.  So don't feel bad about that.

 

I do understand that you'd rather feel you finished early and can take a breather and look fresh when the guest come tho.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
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