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.