Okay so recently I took a cake decorating class and the teacher said make sure your cake is chilled... He suggested the freezer and so as the great student I listened and listened well... AND NOW I HAVE A PROBLEM... My cakes are all sweating... I'm not saying sweating a little I mean today the sides started sliding off before I could get it to the birthday party... By the way for all those living in the Lower 48, I live in Anchorage, Alaska and the max temp. today was probably 70 degrees... HELP!!! HELP!!! HELP!!!
I'm not sure what he meant by slightly chilled....are you decorating the cake while it is 'chilled'??
Our Wilton instructor told us to decorate a cake at room temp. If we were to put a cake in the fridge or freezer....we should wait until it came back to room temp. before decorating.
I think I've read somewhere...or someone told me....but sometimes having the cake slightly chilled before icing helps keep crumbs down. But I don't think you leave the cake in very long. But it's nothing I've ever tried.
Maybe on the next cake wait until it is at room temp and then decorate and see if that helps.
I agree with pinkbunny. I recently took a class and learned that freezing a cake well wrapped in saran wrap for a day or two will actually make it more moist however, you want to take it out of the freezer or fridge, leave it wrapped and let it come to room temp before frosting.
I have started baking one day, freezing overnight, take the cake out the next morning and let it thaw then frost and decorate.
Try having your cake at room temperature and see how it goes.
My teacher mentioned that when she is done decorating her cakes she puts them in the fridge to chill completely before she delivers them...
This happened to me once on a wedding cake... The cakes were frozen and I took them out of the freezer to thaw on the counter. That evening I crumb coated the cakes, covered them and left them at room temp overnight. The next day I began icing the cakes...When I was working on the last tier I looked at one of the other tiers and the icing was literally sliding off the cake.
Now, I thaw cakes in the fridge. I fill them, crumb coat and put them back in the fridge to chill over night. I ice and decorat the next day and then I stick them back in the fride to chill overnight before delivering. I've never had a problem since I started this system.
It's pretty upsetting to see icing slide off a cake...
Thanks to everyone... Being a newbie I need all the help I can get... Thanks for your help... Now its back to the drawing board for me I guess...
I have not had this problem yet.. but i always let my cakes completely cool (to room temp i guess) on a cooling rack before icing..