Has Anyone Ever Iced With Frosting A Frozen Cake?
Decorating By sunflowerfreak Updated 22 Jun 2006 , 7:35pm by afolk
Has anyone ever frosted a cake with icing when the cake was frozen? I am wondering if I can just take the cakes out of the freezer and start decorating them before they thaw. I thought maybe that would cut down on crumbs getting in the frosting (icing). Has anyone done this and how did the cake turn out doing that? thanks sunflowerfreak
I have! When I make a layer cake, I freeze one layer so that I can put it upon the bottom layer (which isn't frozen). It makes a nice stiff cake you can place it on top more easily. I never noticed a problem with frosting a frozen cake. I have also eaten them ... and didn't notice a difference.
Hi Linda,
Why do you only freeze one layer? Could you freeze them all and frost them frozen? thanks
I did it ONCE - and it was awful. The icing would not adhere to the cake properly. I do not like to freeze cakes, and I thought I would give it a shot - and I will never do it again. I don't know what I did wrong, but it was a mess. I ended up having to put dots all over the cake to get it iced, and then as it thawed, the icing dots tried to melt off the cake. I will just keep doing the cakes fresh. Freezing and icing did not work out for me at all. (this was just a couple of weeks ago - the dot cake is in my pics - the odd colored ones)
Sunflowerfreak:
I only freeze one layer because I want it to be stiff enough to handle. Frankly, it isn't frozen very long either. On my "wedding cake" pans, I only have ONE of each size, so, I bake one, cool it, wrap it in plastic wrap and freeze it ... then wash the pan and bake the other layer. I can turn the fresh layer right out onto the cakeboard; but the second layer has to be picked up and placed on top of that. I just think if I leave the other layer soft I'll break it ... or it will be hard to move it around to center it perfectly on the bottom layer.
I've done it this way several times and never had the problems Quadcrew had.
Where in Massachusetts are you from?
I've iced frozen cakes for a wedding i had two weeks ago. I needed the torted layers to be frozen so that they didn't break apart when I tried to fill/assemble them. Unfortunately, it took HOURS (like 6?) for the cakes to come back to room temperature. The condensation took forever to evaporate and I was covering them in fondant and didn't want condensation issues w/ the fondant. Next time I'll be sure to ice them the night before. I did not have any problems with the icing sliding off. I did not use colored icing, so I'm not sure if it would run when it thaws?
That's actually the only way that I do it and for me, its so much easier than trying to frost it at room temperature. The layers are nice and firm, there's less crumbs to worry with, and stacking layers (especially with the larger cakes) is much easier when you can just pick up the layer without worrying that it will split or crumble. I haven't had any complications doing it this way. 
I honestly don't know what I did wrong with it. If you look at the pics....you can see how the icing is on the smaller smash cake (which is the one that was frozen) You can see the condensation is STILL on it (even after it had thawed) and the icing is very soft and shiny - and the icing towards the bottom of the cake is almost in a puddle from all the condensation I am assuming. I use the same icing as what is on the bigger cake, and it did fine (it was not a frozen cake) That little frozen one was a mess. The people were thrilled with them - but I was not. I am just real thankful I didn't freeze the big cake. I guess I am just one who should not mess with freezing them. Hopefully you will have better luck than I!
Thats the only way I frost cakes as well. I start making my icing, go get my cake out of the freezer (baked 1-2 days ahead) and get it situated on the cake board. By then my icing is done and I start. The only thing is, you have to be careful on the condensation, can't airbrush for a while.
Missy
This is my first wedding cake. I am a nervous wreck. I thought it would be easier if I just froze the cakes and then took them out and frost them while frozen. I figured it would cut down on the crumble problem and I would break any cakes. But I am nervous about doing that. I would think from thawing the cakes the icing might become wet and sweaty and start to kind of melt. Maybe I will make a small cake to night, freeze it and ice it while frozen and see how it goes. Kind of like a trial run. Thanks for all of the suggestions. I love this place.
Linda, I live in Waltham, 10 miles outside of Boston. Where is Groveland?
I always freeze my cakes after I tort them. I work a full time job and it makes it easier to do a cake "quick" if the cakes are already done. I had never frosted frozen though until a week or two ago and had the hardest time getting my icing smooth. Not that I don't have a tough time of that anyway but the cake being frozen made the bc really cold and it didn't want to spread or smooth. Then there were issues with the condensation. I will continue to freeze my cakes becuase right now it is much more practicle but I will let them thaw for a few hours first so I don't have as many problems getting my icing smooth. 
Good luck on what ever you decide!
Karrie
Sunflowerfreak,
Groveland is near the Plaistow, New Hampshire border ... North eastern Massachusetts, between Haverhill and Georgetown. (North of Boston up I-95)
I always freeze my cakes (wrapped in a plastic bag) and frost them soon after removing them from the freezer. I have found that waiting about 1/2 to 1 hour after taking them from the freezer lets them thaw just enough that the edges "relax". After I frost the cake, let it set for another 1/2 to 1 hour so that the frosting gets semi-frozen, then I run my cake knife under hot water and smooth the cake. I get perfectly smooth cake this way. I do keep it under a fan overnight to keep the condensation from sitting on top the cake. I have never had a dry cake! My buttercream is made with real butter & CRISCO. I did not have as good results with the bulk shortning I bought.
I usually assemble the cake with frozen layers since it's easier to move layers around. Then I do any sculpting I need to on frozen cake. When I'm done messing with the cake I cover with saran wrap till it thaws. Then I ice with the cake icer tip. No crumbs or condensation!
Courtney
Quadcrew, I have the exact same problem when I frost a frozen cake. As it thaws, the icing becomes shinier, and I get a puddle effect at the bottom. If anyone has any insights as to what causes this, your thoughts would be so much appreciated! Until I figure out how to keep this from happening, it's back to frosting totally thawed-out cakes...[/quote]
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