Will freezing a cut cake help with the crumbcoating? and if so how long do i freeze it, because i can forsee a problem. I am obviously new to decorating so need some advice
I've never crumbcoated a frozen cake before but I believe some people swear by it...I think it a matter of personal preference. For myself I ahve found the secret to the crumbcoat is VERY smooth icing. I often take some of the BC out and add some extra cream (the liquid whipping cream) to it to make it extra smooth. Works great for me!
Sweetstuff, what do you mean by a cut cake? You mean you've cut the top to level the cake? I have also never frozen a cake before crumbcoating. I don't find that a room temp cake is difficult to crumbcoat, though. I use a medium consistency icing, but thinning is a good idea.
If you are talking about a carved cake (3D), I have frozen a cake, carved it, placed back in freezer for a bit, then crumb coated it & it does help, mainly with carving, but also with keeping it from flaking off while coating it. You shouldn't have to freeze it for more than 30 min or so. Make sure it is completely cooled before freezing it though. And it is much easier to crumb coat with a very smooth icing.