Hello! Lately I've been so busy with orders (3-4 a weekend) that I have been baking one day and freezing my cakes. When I start to decorate them and cover in fondant they are partially frozen. Lately more and more I've noticed my cakes settling/sinking even with supports in the tiers. Usually by the next day when I deliver the fondant is pushed out or bulged on the sides. Has anyone had this problem and could it possibly be due to the frozen cakes?! Please help if you have any suggestions. Thank you!
AThe same thing happened to me the one time I decorated a partially frozen cake. I learned through many searches that as the cool air in the cake warms up, it will push out and form bubbles in your fondant.
Make sure that your cake sits out overnight if possible so that it can settle before you freeze it. If you have a perishable filling, place a sheet pan or cake pan on top of the cake with something heavy on it (make sure it's centered and use a level) for about 30 minutes to an hour before sticking it in the freezer. I usually use a small cast iron skillet or a 28 oz can of tomatoes, etc. If you get rid of the air before it gets frozen, you won't have the bulging. Also, depending on what type of frosting your'e putting underneath your fondant, you can create a dam with either ganache or stiffer buttercream between each layer of cake to help with the bulging.
AGoogle, 'Little Lady Cakes' do's and Dont's of freezing cakes. Hope that helps.
AThank you for the great advice! I figured it had something to do with the freezing part!