Hope this was not a recent question--I tried to search but did not come up with anything.
Please tell me your method of freezing a cake then icing it.
I have read a few ways, and tried it twice--once was fine and the next time the icing had condensation on it. I don't know what I did wrong.
Today I baked a few cakes (that will become 1 cake for Saturday), I want to freeze them then ice the day before.
I am confused as to ice only a crumb coate before or after freezing, and when to do the final coat of icing--and should I put it in the fridge to thaw at all?
The icing I am using is a combination of shortening and real butter, if that makes a difference.
I freeze my cakes without any crumb coat because I don't want the icing to stick onto the cling wrap when it defrosts. I wrap warm cakes in several layers of cling wrap then foil and place in the freezer. Take it out the night before and the next morning I fill with buttercream, leave to rest for at least 3 hours with a heavy book on the cake to push out air, then put on my crumb coat.