So I am making a cake for a friend. I used IndyDebs bc recipe. I have used in the past and no problems. I used again today on frozen cakes that were crumb coated and then frozen. I put the top coat of icing on but it does not seem to be crusting. Did I do something wrong in the freezing process? Or will it finally crust after the cake is completely thawed?
Moisture is condensing on the cold cake keeping it from crusting. When the cake thaws and the icing has a chance to lose that extra moisture, it should be okay.