I froze my layers for the wedding cake I am making. I took them out to ice while they were frozen. Now water drops are standing on top! What do I do. Will it be okay? Guess I won't be able to smooth it out with the paper towel method because I don't think they are going to crust. I can use the hot spatula though.

But please, someone tell me about the droplets of water on top!

I can't help you but I'm in the same boat I iced then froze a cake and took it out today to finish the border and there's water droplets all over it. I'm nervous that the icing is going to start to slide off the sides.

Don't Fret

As the cake comes to room temp, the condensation will disipate as well. Just leave it out long enough and you will be able to use the paper towel method as soon as the icing crusts over again at room temp. You can also use the Melvira Method of smoothing out the icing (using a high density paint roller). The method is here on CC.

Good luck!

I used to have this problem also.. I had fully decorated cakes that looked horrible b/c i did all of it while it was frozen.. Now i do my crust coat while it is frozen and let it thaw at room temperature before i do the top coat of icing. The water drops do go back into the icing.

I was really worried that I had messed up big time. I used the hot spatual methond to smooth since it didn't crust because of the droplets. But the next day I took a papertowel to dab up what little bit of water was left on top.

It wasn't a disaster after all.

If you defrost the cake and then put into the oven for 5 minutes, maybe that can help with the water...

I did the same thing, this past weekend I did my nieces wedding cake i baked it on wed. and froze it as well, which I have done lots of times, took it out and iced it on friday, it was so smooth until, those water droplets started to develope. it ended up being more than droplets water was standing on top of my cake i was so nervous i kept goin back all day long to try and fix the problem i dabbed it with paper towers i scraped off the icing where the other cake would be stacked, i finally went to bed about 1 am and guess what i was up again at 3 am tryin to fix this cake, the wedding was saturday at 7 pm and they loved the cake but i think the water made the smoothness not look so good, it was really hot here and i think it was the high humitity that caused this to happen.

I used to frost my cakes while frozen all of the time but the last few cakes i've done this with i've had this same problem. I figured it was the humidity but i'm not sure. The cake I made for yesterday I took out and placed in the fridge the night before so it could thaw and then iced it in the morning. It turned out great.

Debbie

Be careful when you frost frozen cakes. Condensation will form but once it has completely thawed it normally goes away but you may run the risk of your cakes expanding a little once they warm up to room temp and the forsting splitting. This happened to me once a couple of years ago on a weeding cake and then again 2 weeks ago on a last minute order for a bridal shower cake. Luckily I had some white chocolate to make curls to cover up the cracks. Now I just tort and fill my layer layers before freezing. I dont frost them until they have thawed at least 70%.

Okay, I was wondering about this. If you forget to take your cakes out the freezer when you wake up, cause you have organizational issues , do your cakes have to be completely defrosted not to have the condensation thing happen, or if they are just still a little frozen, is it okay??

Chrisite