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Frost a frozen cake without

post #1 of 8
Thread Starter 
It getting ruined when it thaws? I would like to frost my cake while it's still frozen, but I've always let them thaw first. So if I do this when they are frozen will they thaw without messing up the frosting? Once thawed I'm going to cover n fondant.
post #2 of 8
Depending on where you live and what the humidity is like it could form moisture on the outside of the icing, making it take longer to crust over.
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post #3 of 8
Personally I don't ever ice a cake that is not room temperature. For me, it messes with the consistency of the icing and it's difficult to smooth, and that goes for a crusting buttercream or a meringue buttercream.

Is there a reason why you want it frozen before you ice it? You can always refrigerate the cake after it's iced to firm it up enough to apply fondant.
post #4 of 8
Thread Starter 
I wanted to ice it frozen becuse after torting it I'm affraid th 12' is going to break on me when it thaws and I'm moving it around to stack it. I thought if I filled and iced when frozen I wouldn't have to worry so much with the cake breaking. And I'm short on time for this one. I have to deliver Sat. so I wanted to ice thursday, fondant friday.
post #5 of 8
Could you torte it frozen and then fill it and just wait until it thaws to ice it? That's what I would do.
post #6 of 8
Thread Starter 
I could try that, let it thaw over night wednesday night after torting anf filling... I'll let you know how that works! Thanks, sometime when you're brain is spent you can't even think of a simple fix!
post #7 of 8
I always 'frost' my cakes when they are frozen. I use ganache though. It works perfectly. It seals in the moisture and allows the ganache to harden quickly.

What type of icing do you use? I've done it with IMBC before with no issues.

I let the cake come to between cool/room temp before covering with fondant depending on time constraints.
post #8 of 8
Torte before you freeze, then you will have stiff layers of cake to work with. Move them around on cake boards or a cake lifter to support the layers. Fill and crumbcoat while still frozen. By then they filled layers will be on their individual cakeboards and can be moved around as they defrost and you decorate.
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