I recently made a plain sponge,jam,buttercream cake. I froze upon cooling then iced after taking it out of the freezer with my crumb coat etc. I then got about to rolling my fondant and covered the cake. At first, it was ok but then it began sweating like CRAZY the icing was sliding right off and looked awful and was so sticky to touch. I then even made seperate sugarpaste decorations and they sweat too and even after leaving for TWO DAYS where so unbelievable sticky I had to throw them away. I had left them to set no where near the cake >< . They hadn't hardened and couldn't be picked up :( Which confuses me because now I don't think it was the freezing that caused the sweating because obviously my decorations where not put on the cake. So lost please someone help me! Was it because I colour my sugarpaste?? So many people ice a frozen cake and have no problems is it just me? The sugarpaste/fondant I use is Satin Ice and the colours are gel colours by Wilton.
My opinion is that it has something to do with it being a sponge cake..I've found that they can be quite tempermental! In my early years I had some similar things happen, but only when I made a Victoria Sponge. Its just a guess, but maybe don't freeze it next time?
How is your humidity right now? I suspect moisture in the air contributed to this problem.
I always through you shouldn't ice a frozen cake. Let it come to room temp first. If you see excess moisture on the cake, take a paper towel or two and press gently onto the cakes sides and surface - removing it. Then Ice and coat in fondant. The cake sweat when it hit room temp air. The fondant decorations sweating too is a real mystery - unless it's a warm rainy day where you are. Then place the fondant pieces into your oven over night with just the oven light on - don't turn the oven on. They'll be a bit stiffer in the morning with all stickiness gone.
I LOVE to ice a frozen cake with buttercream - it seems to smooth out so much easier for me. Then About 6 or 8 months ago I started freezing my iced cakes before I put the fondant on them. It was one of those "smack myself in the forehead" moments - why did it take me so long to try that? I will NEVER go back to putting fondant on a room temp cake. It gives me more working time and my edges are so much sharper. I've used Satin Ice as well as MMF to cover frozen buttercream iced cakes many, many times since with no problem. Normally, I ice my cake and stick it in the freezer for a couple of hours, then roll out my fondant, grab the cake out of the freezer, cover it and stick it in the fridge. Works perfect every time. The only time I've had any problem was when it was too warm and humid in the kitchen and I left the cake out after covering it in fondant instead of putting it in the fridge. Ideally I like to keep my kitchen at about 65 when I'm working on a cake. I'm going to guess that your working in warm or very humid conditions, or you used ALOT of gel coloring.
Oh my god I have no idea which of the many reasons it could be! I think it would definitely be down to humidity as even the seperate decorations sweat. Ive recently prepared some sugarpaste and coloured it for next week when I'll be using it so hopefully the time resting will help the sweatiness. I also think maybe it has something to do with my sugarpaste being stored in a cupboard next to the oven which becomes warm when the oven is on so have moved my sugarpaste. THANKYOU all for the v helpful comments, I'll let you know how it goes next week