Hi all, i watched a video don't know where, that she only did her cakes while frozen, wouldn't that cause to much moisture on butter cream or fondant, i can see where it would be easier to cut. but not sure it would work and info would be appreciated Thank you
I am a newbie on here still but if you mean frosting a frozen cake then I think that is fairly common. I have done it a few times and it's nice because there are not so many crumbs escaping into your icing. Also yeah it is easier to level and torte them when they are frozen IMO. hope this helps!