Hello. I made WASC cake yesterday for a tall vase cake, and its in the freezer all covered with saran wrap and aluminium foil.

I want to know the following few things, please help me out

1) Can I stack them using buttercream while they're still frozen? Would thawing of the cake make the buttercream melt or drip?

2) What happens if you buttercream a frozen cake?

3) Am I supposed to crumbcoat the cake before carving it or only after all the carving is done?

Also, can somebody please provide me with a good website about the 101 of covering a cake in ganache for fondant?

Thanks a lot!

AI am just a hobby baker but I have carved a few cakes. I always carve & fill my cakes when they are frozen. That way you won't have any issues with the cake crumbling when you are carving. You should do your crumb coat after you have carved the cake. I hope this helps. :)

.........1) Can I stack them using buttercream while they're still frozen? Would thawing of the cake make the buttercream melt or drip?.........

     It's really not a good idea.   But......NO, in thawing the b'cream will not melt or drip :)

........2) What happens if you buttercream a frozen cake?..........

  I only did once or twice early on in my 'career'.  When I did, the icing fell off the cake in a big sheet :(  Can't be sure what caused that problem but I never iced a fzn cake again.

.......3) Am I supposed to crumbcoat the cake before carving it or only after all the carving is done?..........

     If you do then you have to go over and do the parts where you cut.  I always did mine after the cake was completely carved.

Hi! Just a little tip...let your cakes defrost a little before stacking and carving them. By a little I mean let them sit out on the counter for about 20-45 min (depending on the temperature). The 'sitting' time will be shorter the warmer it is of course. Then they will not be hard as stone but still be firm enough to stack and carve without having crumbs all over the kitchen!

I have only done a few carved cakes where I have used chilled cakes, even with a choc mud cake can still be too crumbly. When I have frozen cakes I've always been told to wrap up well with glad wrap and foil and wait till room temp to unwrap. But if you're carving frozen cakes obviously you're exposing before they're room temp, does it make that much difference?