I am still new to all the tricks of the trade right now. My question is if I bake, fill and crumb coat a cake then freeze it would it be easier to get the icing smooth on a frozen cake vs. non frozen? Or is this even possible? Also once it is set out to thaw does it need to thaw in the fridge or on the counter? I would hate for me to go through all the trouble and the stupid thing sweat and mess all up!!! I can get my icing somewhat smooth but I want the nice clean crisp edges I keep seeing posted on here!!! How do I acheive that????

Ya know what I mean??

Thanks

Jennifer

You will likely get different opinions. Personally I prefer not to freeze crumbcoated with buttercream, but do freeze crumbcaoted with thinned apricot glaze. I prefer to keep the cake wrapped in plastic and foil while defrosting at room temperature. I prefer to ice a defrosted cake if I need to get it smooth. If it is a character cake and will be covered in stars or doesn't require being smooth, I find it easier to ice when it is defrosted. I use butter and cream and milk, in addition to part shortening in my icing. I find that this icing freezes or hardens as it touches a frozen cake and makes it difficult to smooth. Other people just use the hot water and spatula method so they don't care but I don't use this method so I find it harder to ice smooth. Also, if you are using dark colours that might bleed out like red or dark blue, you are better off waiting until the cake is defrosted before icing it.
Hugs Squirrelly