I think I have read on here about this procedure......I baked that famous cake for Sunday last night, decorating and delivering today. It is a chocolate cake, whenever I ice a choc cake with white buttercream, no matter what, I always get crumbs, I crumb coat, thin my icing pretty good, let it crust etc. I remember reading abot freezing the cake for a bit and then icing to prevent this crumb-ing.
How long would I put the cake in the freezer for and once I ice it will it be okay as it starts to thaw out?
Any advice here would be great - I hate those pesky choc crumbs!!!
chocolate cake, particularly made from commercial mix, tends to be soft and crumby. one way to improve this for decorating is to freeze your chocolate cake firmly for at least one hour before icing it. particulalry in the case of chocolate cakes, because then tend to be so soft. i think crumb-coating is just going to make things worse. check out the forum on crummy-coating for suggestions about skipping the crumb-coat and going for the gusto: one thick layer of soft-enough icing allows you to float over the icing with your palette knife, smoothing it onto the cake, while keeping the knife far away from the surface, trapping any crumbs at the bottom of the icing layer. the more times you touch the same spot on the cake the more likely you are to disturb the surface under the icing, and that can pull crumbs into the icing layer.
the only thing you need to watch out for with freezing a cake (iced or un-iced) is covering it properly and not freezing for prolonged periods in order to avoid/prevent condensation -- ice or water droplets on a cake can cake cause little stains on the icing, and can even ruin a ganache frosting. 
The decorators here at CC putting one layer of icing are usually using the icing tip (a large tip that can be used without a coupler...Wilton #789) to apply the icing all over and then smooth with a spatula.
I haven't used it, I prefer the crumb coat, because I don't like having such thick icing. Janice
Thanks for the info - I do have the icer tip, I have tried it once, but the bag I had was way too small, I was doing more filling up of the bag than icing. I have since bought a big 16" bag in the hopes of trying this again.
I think I will try the freezing and see how that goes!!!
As it turned turned out I did not have time to freeze, so I used the icer tip.....what an amazing invention that is, I had not problems, with crumbs nothing, I think this is my new favorite tool!!!, I will admit though it does go on a bit thick, but way easier ti ice with this and no crumbs, I hate those pesky little creatures....
I plan on uploading a pic tonight, so I will post for you to see!!
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