My friend and I are in a debate about icing cakes with buttercream. I ice my cakes room temp but she swears by icing them frozen or partially thawed. She says it is a smoother cake.
What is your opinion and how do you do it?
I used to frost frozen but don't anymore. It keeps the buttercream from crusting properly... You basically have to wait for the cake to thaw before you can smooth it anyways.
I see no difference...Mine will ice the same thawed or frozen.
see add'l responses on dupl thread: http://forum.cakecentral.com/cake-decorating-ftopicp-6028501.html#6028501
Thanks Debi. I wasn't getting any responses so I cross posted.