hi everyone i have a question about freezing butter cream already on a cake. I have searched the forums but not have found an answer i have a cake for next week and where its going to be will be slightly warm now they have asked me if i could freeze the cakes so as they sit and thaw out they will remain fresh and not melt my question is can i do this, i usually work with pastry pride so for that it would be no problem but they wanted butter cream and i said i was not sure if i could, will the butter cream fall of the cake if its frozen, will it fall off when its thawing? i am just completely lost here. 
I've frozen them before the only issue you run into is condensation on the cake......which does evaporate over the course of a few hours but if you've got different colors of decorations and such they could run! The brushed embroidery cake in my photos was frozen ..here I'll attach it!
Also, when you thaw uncovered, as you obviously would in this case, it will dry out the cake. The buttercream may sweat and leave "dots" all over the surface. I would recommend that you just refridgerate the cake, chill it well, and then make sure that it's in a shady spot for the event. Shouldn't be a problem.
Also, when you thaw uncovered, as you obviously would in this case, it will dry out the cake. The buttercream may sweat and leave "dots" all over the surface. I would recommend that you just refridgerate the cake, chill it well, and then make sure that it's in a shady spot for the event. Shouldn't be a problem.
i agree 
when u freeze a cake, take it straight out and sit it in the sun, u're def gonna get condensation.....chilled and in the shade should do just fine.....i have lots of customers who request cakes weeks in advance to freeze (since i'm booked when they really need the cake).....everything freezes & thaws great (including MMF accents), but the thawing is done in the wrapped box inside (room temp)......thawing outside, uncovered is asking for trouble.....good luck!
the cake is going to be keept inside its just the place that they are having the party at gets a little warm, they are going to try and keep it cool but just want a little insurence what if i frost the cakes when they are forzen will this effect the buttercream?
Someone gave me this recipe awhile back, maybe you can use this one:
Buttercream for Hot Temperatures or Humidity
Carolyn Lawrence's buttercream for high heat/humidity situations, courtesy of George F's website:
Put 1/3 cup dry milk in a one-cup measuring cup and fill with hot water
Add 1 and ½ teaspoons salt
½ teaspoon each crème bouquet, almond, butter vanilla (or flavorings of your choice)
2 cups Crisco (I use one cup Crisco, one cup Hi-ratio shortening)
4 pounds powdered sugar
½ cup corn starch
Beat together 12-15 minutes
http://www.cakesbygeorge.com/
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Humidity Buttercream Icing
1 Cup Water
2 tsp. other flavor (optional)
2 tsp. Clear Vanilla
2 tsp. Clear Butter
3 Cups Crisco Shortening
¼ tsp. Salt
2 Tbsp. Meringue Powder
4 Tbsp. Corn Starch
4 Lbs. Powdered Sugar
Pour flavorings in a cup measure, then add water to equal 1 cup. Stir in salt. Cream the shortening. Slowly add the water & cream together with shortening. Add the meringue powder & corn starch. Cream those together. Add half the sugar & incorporate. Add the remaining sugar. Beat until smooth. Keep covered to avoid crusting.
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