Cake Central › Cake Forums › Cake Talk › How Do I? › ICING A FROZEN CAKE?
New Posts  All Forums:Forum Nav:

ICING A FROZEN CAKE?

post #1 of 20
Thread Starter 
Can you guys give me feedback on icing a frozen cake? Good or bad?
I worked in the Wal Mart bakery and that is all we ever did. However, I would say their icing is fattier and smoother than homemade buttercream (it never crusted the same) and I am worried about cracks. (This is for a wedding cake so it has to be really nice)

Also - can anyone give me clues as to how they get SUPER smooth buttercream texture? I use the warm water/spatula but are there other secrets that would work? My buttercream tends to crust a lot so harder to smooth.

Thank you so much!!!
post #2 of 20
If you frost a frozen cake, the frosting tends to harden up fast and is hard to smooth. I crumb coat them frozen then let them thaw in fridge overnight. Take out then final frosting. Alot of people say never frost it frozen but I have done this for years!!!
Shelly
Reply
Shelly
Reply
post #3 of 20
I crumb coat a frozen cake but dont fully ice it, as it will crack!
post #4 of 20
Quote:
Originally Posted by Shelly4481

If you frost a frozen cake, the frosting tends to harden up fast and is hard to smooth. I crumb coat them frozen then let them thaw in fridge overnight. Take out then final frosting. Alot of people say never frost it frozen but I have done this for years!!!



I find the opposite ... when a frozen cake is iced/crumb-coated, the added moisture from the freezing process prevents my icing from crusting as quickly as it normally does. It stays wet much longer ... the moisture prevents it from air-drying like it should. The frozen cake doesn't "freeze" the icing hard for me.

I never refrigerate my cakes because I prefer the icing to air dry. Cakes only take a few minutes to a couple of hours to thaw, depending on size.

The one time I iced a totally frozen cake, it cracked on me (the science of it: as things warm, they expand ... the expanding cake cracked the icing), but I've read that a lot of folks on here ice frozen cakes with no issues, so I'm going with the assumption that I must have done something different.
post #5 of 20
Nooooo!!!! No icing a frozen cake! Indydebi, you're not alone, I once iced a frozen cake with the same results. It took forever to crust, decorations fell off, I got a bulge in several places from the frosting pulling away from the cake, bad bad bad icon_mad.gif
I really think it depends on where you live, if you live in a low humidity area it probably works out very well....maybe....
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #6 of 20
I agree w/the NO crowd icon_smile.gif
The one time I remember icing a fzn cake for a wedding the icing fell off in huge sheets! Don't take the chance. It's not worth the problems that might come up.
post #7 of 20
Why freeze it before icing then, just refrigerate it!

What is the benefit to freezing besides baking ahead of time and freezing until needed?


Amy
post #8 of 20
The benefits of Icing a frozen cake are: I torte and syrup my cakes before freezing, so they are thin layers, and the freezing makes them MUCH easier to handle without cracking or breaking. So I can easily Dam, fill and stack. Trying to do this to an unfrozen cake caused me nothing but nightmares!!!
THEN I crumb coat and let thaw in refrig. anywhere from 2hrs. - 6 hrs. to settle. Trim and then apply fresh buttercream.

My tip for good buttercream? Beat longer time on slow speed to prevent air bubbles from forming. Med.- fast speed caused air bubbles.

Hope this helps!
post #9 of 20
Hey, you're in Puyallup! Hi neighbor! Well, I'm in Port Orchard but I used to live straight down 112th on the other side of Pacific.

Anyway, your method sounds fantastic. I only wish I had a freezer with that much room. I have a side by side, no extra freezer. I've been thinking about getting one.

I'll have to try it if I can make room in the one I have. Does it make it easier to get straighter sides?


Thanks so much!


Amy
post #10 of 20
Wow, small world huh? Nice to meet ya!
Yes, I LOVE having an extra freezer in my garage...It really helps with getting that baking step done quite a bit prior to decorating. Freezing is SO much better on cakes than refrigerator, because refrig. dries out a cake and freezing does not. So, I "limit" my refrigerator time.

And, yes, i believe it does help in getting straighter sides, because when it gets put together firm like that, (without the problems that soft cakes cause) then it has that chance to "settle and thaw." Then sometimes, if it looks not so straight, I use that time to trim up the sides, like SugarShack teaches in her tapes.
THEN I put my final buttercream layer on.
post #11 of 20
Thank you for the tips. We just found out we are going to be hanging around here for another 4 years so I am going to ask my DH if we can get a freezer and put in our garage.


Amy
post #12 of 20
Thank you for the tips. We just found out we are going to be hanging around here for another 4 years so I am going to ask my DH if we can get a freezer and put in our garage.


Amy
post #13 of 20
I am surprised to hear all the problems with icing frozen cake layers - I have done this many many times - in fact, I find it really easy! I never wait between the crumb and final coat. In fact, since it is frozen, I just skip the crumb coat! No crumbs come off b/c it is frozen.
post #14 of 20
this thread prompted me to start a new thread about the fridge/freezer combo we bought specifically for our garage...you may want to check this out, before buying!
http://www.sears.com/shc/s/p_10153_12605_04643173000P
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
post #15 of 20
I ice frozen cakes all of the time and you should try a cool whip frosting which is what I use. You can make it very smooth and silky (for writing or stencilling) by adding half and half or very stiff by whipping it a lot. It is very versatile and it always looks great on cakes frozen or not. I had a customer request the cool whip icing under a fondant covered cake and it worked well also. A custard based buttercream works well too, but with frozen cakes I would go with the cool whip frosting.

Jamey
Jamey

'there is no difference in what we're doing in here that doesn't show up as bigger symptoms out there' -A.M.
Reply
Jamey

'there is no difference in what we're doing in here that doesn't show up as bigger symptoms out there' -A.M.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › ICING A FROZEN CAKE?