Okay... I'm at work and just remembered I didn't take out the two cakes I have to decorate tonight! 
One will be decorated with buttercream and the other will be buttercream covered in satin ice.
Will I be really sorry if I don't run home to take them out? Can I ice the cakes frozen??? I don't get home until 5 and have to start decorating right away...
Thanks!
I normally take my cakes out of the freezer about 30-45 minutes before I start icing. I'm sure if you take them out as soon as you get home, but the time you are ready to start decorating it will be about 30 minutes or so. You should not really have a problem icing a frozen/semi-frozen cake.
If you ice a cake that is not at least mostly thawed you run a risk of the icing cracking as the cake expands slightly as it thaws. If you are running short on time and must ice a cake that hasn't had at least 15 minutes to come to room temp, stab the top of it half a dozen times with a butter knife before frosting, this gives the cake a little space to expand without causing the ice to crack. This won't work 100% of the time, but it will give you at least a little bit of insurance!
I iced a frozen cake once and had little rosebuds on the sides of the cake. It looked great that night but the next day, the icing on the side of my cake was slipping down! I assumed it was because I iced a frozen cake - has this ever happened to anyone else?
I ALWAYS ice all my cakes completely frozen, never even let them thaw for a second. They sometimes sweat and the condensation will reabsorb into the cake by the time you are done decorating it. I even ice it with the ice crystals on it, been doing it for 14 years without fail. All my students do it too and never an issue. Don't know about the satin icing, don't know what that is. I only use buttercream and fondant. Hope this helps!
I use Italiam meringue buttercream on my cakes and have found by trial and error they can not be iced while still frozen. The icing goes on beautifully but the cold of the frozen cake causes the icing to set up rock hard and develop deep cracks in the surface.
I always ice my cakes right out of the freezer. I've never had a problem. I have used buttercream and MMF. HTH!
Also, how do you torte a frozen cake?
That's definitely tricky. I always have to let the cakes thaw a bit before I'm able to torte them. I've come VERY close to cutting fingers off way too many times trying to torte a completely frozen cake!!! 
Also, how do you torte a frozen cake?
Torte the cake before you freeze it - it's much too difficult and dangerous (if you are using a cake saw) to try this when frozen. Also, it's very difficult to get it even if frozen.
Good points about torting. i was always afraid to torte before freezing because I felt like I was exposing more of the cake and risking drying it out or something. I did actually try to torte a frozen cake and will never do THAT again - like Jess said, I nearly sliced my hand open doing that. But it makes sense to torte first and I guess that by freezing, you're eliminating the dry out factor if it's wrapped well, right?
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