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Freezing cakes and trying to frost them! What a MESS!

post #1 of 18
Thread Starter 
I don't normally freeze my cakes. Well, this time I did. Simply because it is a big wedding cake to serve 100 people, and with the humidity here, I didn't want my cakes to mold while wrapped in Saran Wrap & patiently waiting to be put together on my counter.... So I got each tier out ofthefreezer, filled, stacked, and did my final layer of frosting...... Waited for 20 minutes for it to crust...... 30 minutes... An hour....2 hours..... Stuck in the fridge.... Left out overnight...... Still, frosting had not crusted, and I noticed droplets of water all over the top and sides of the cake. What the $&@()$:/? Is going on!!? Has anyone ever had this problem? And what am. Going to do now!? I do not have time for this!!
post #2 of 18

Did you do all those steps right out of the freezer? 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
post #3 of 18

Oh I'm so sorry to hear you had such a hard time. I freeze cake all the time because I have a full time job. I defrost completely before icing and decoration. I usually leave them on the counter over night still in wrapped. Have never had a problem.

post #4 of 18

I do the same thing that tracie42 does and no problem.  icon_smile.gif

post #5 of 18
Oh no! So sorry.. I freeze and decorate with buttercream all the time right out of the freezer and have not had that problem. Maybe you could but a new layer of buttercream over the top now that it is room temp?
post #6 of 18

Freezing is a tool/method like anything else.  It probably wasn't the best thing to try something new on a wedding cake.  But, since we're there you should be able to get through this.


Your problem isn't the freezer.  It is the humidity.  The humidity will affect any chilled or frozen cake when you take it out.  The moisture in the air will condense on the outermost surface. when working in high humidity environments, the cake must be boxed or wrapped to push the condensation to the outside while the cake comes up to temp.


Once your cake comes to room temp, your condensation problem should go away and the buttercream will crust in a normal amount of time.  Try to work in an air conditioned space if possible.

post #7 of 18

If it isn't crusting you may want to use some other methods for smoothing the cake-bakers scraper, hot spatula, damp spatula.  I haven't had that problem when using a frozen cake either.  I usually start to fill and crumbcoat while frozen and it just defrosts as I work. 

post #8 of 18
Thread Starter 
Matthewkyrankelly: I could not agree with you more! I have totally sabatoged myself trying to do anything different than normal, and of all cakes to mess up on!!! A wedding cake! Thanks for letting me know , I will try that next time. If there is a next time. I am soooooo dissointed right now I'mno t sure if I will do this ever again.... I didn't know this would happen.... I thought I was doing everything right. No tutorial that I've ever watched said anything about this happening, and they always work with frozen cakes.
post #9 of 18
Thread Starter 
Go figure. The first time I try to do it this happens. >>trying to fix the mess I've made<< thanks everyone
post #10 of 18
I had this problem last night, I stacked, crumb coated, froze and carved. It would NOT crust!! Finally I scraped and re-crumb coated and it turned out fine. Good luck!!
post #11 of 18

All the people who work with frozen cake perhaps live in dry climates, or have airconditioning on in their kitchens. I couldn't put icing on a frozen cake because of the humidity here. It gets sticky immediately.


It doesn't actually take that long for a cake to defrost. A couple of hours is plenty to avoid this issue.

post #12 of 18

Your room air-conditioner is your friend.  Not only does it cool the room but it pulls all the humidity out of the room.  In a rush, I've touched a dry paper towel to the surface of the icing then resmoothed.

post #13 of 18

It happens to me every time I try to do something with frozen cake. I don't know why it works for other people,  but it's never worked for me.

post #14 of 18

It's kinda like putting fondant on a frozen cake. It turns into a sticky mess. Why? Because the cold cake relative to room temp would cause condensation of the moisture in the air. Condensation and a dry 'crust' surface are pretty mutually exclusive. Your best bet might be to scrape off the icing, allow the cakes to come to room temp, and then cover as you usually would.

post #15 of 18
Thread Starter 
Thanks I forgot to mention it was a 5 tier cake, I stacked, crumb coated, and put the final coats on each tier ...... It wasn't until AFTER I did all of that I realized they weren't crusting. I wish I could post a picture of it on here! Oh my my my...... I will never do that again. I will wait for them to thaw before I start frosting them next time!!
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