AFirst post! I frequently came to this site when I was curious about stuff and decided to make a log in! So I recently started a new job where they bake cakes 2 days prior.... Wrap them on trays and leave them on the tram... (Not refigerator or freezer) Then the next day they crumb coat the cake... And stick it in the refrigerator. Well my last job, as well as in school we froze our cakes coming out of the oven for the next day, and when I iced the cake I frequently used the freezer to keep the cake cold so I could work with it. This new place of employment basiaclly told me I need to do it their way, that the cakes cannot go in the freezer at all. I need to learn how to frost a fresh cake. Which is so hard to do!! I can crumb fill, crumb coat, and finish a cake in under 30 min using the freezer for help. So of course when I crumb coated a cake with a lemon curd filling, it completly came oozing out!! So basiaclly I'm asking if it's common for cake decorators to ice a fresh cake without using the freezer. And does putting the cake in the freezer for less then 20 min total really make a difference in the texture of the cake. Everyone has their own way of doing things, so I don't understand why this employor won't let me do what is easier for me. As I watched the other cake decorator it took her an hour to crumb coat and finish the cake! Thanks in advance for any advice you can give me to help me out!

I work in a bakery where we make tons of filled cakes everyday. If I had to use soft, floppy, crumbling layers I would shoot myself! But, I assume they are paying you by the hour, so whatever Right! I actually think that wrapping and freezing cake makes it better!