Oooooohhhhh, I Could Be A Genious!!!!!
Decorating By keonicakes Updated 16 Nov 2006 , 4:14pm by monizcel
I just had a thought!!!! Wow! not really. Anyone ever refrigerate cakes before icing? The idea just occurred to me as I was trying to figure out a way to ice a cake quickly w/o crumbs. If you already have tried this, how'd it work for you?
I actually put it in the freezer for about 10 minutes before icing, it works great for me.
I'm sure it could "help" as opposed to icing a fresh baked cake, but don't refrigerate for too long. The refrig. is a cakes worst enemy. The air is very drying to them. I prefer to freeze a cake first.
I do however, refrigerate after crumb coating for a short while. That seems to help set it before icing.
Hope that helps!
I always put my cakes in the frig (wrapped in several layers of saran wrap) at least over nite before icing.....it sets the cake, crumbs are minimal (even chocolate) and makes them that much moister. However, I do let the cake warm a bit before frosting....I've had them sweat in the warmer months if I frost right out of the frig. The whole texture of the cake changes tho' from the fresh to the chilled, and it doesn't seem to be any less firm when brought back to room temp.
HTH
I have always frozen my cakes before frosting them its so much easier elemenates those stubborn crumbs.
Sorry to appear so stupid here, but after you freeze your cakes, do you let them defrost first before icing them? Some of you said you freeze for only 10 minutes, others longer. I assume 10 minutes doesn't completely freeze them. But do I take it out and immediately frost? I only have problems with choc. cakes obviously. Thank you!
i"ve read that several times here and always forget when I'm actually doing a cake!! I've got one to do today so I'll be sure to give it a whirl! Thanks for hte reminder!
After cooling I usually wrap my cakes in saran wrap and put them in the frig overnight to settle and it does help with torting and with icing of the cake. I also put mine back in the frig after crumb coating to help the icing set and keep the crumbs from getting in my top layer of icing. I have only frozen one cake and I have heard that when defrosting you should just leave it out on your counter still wrapped to let it get back to room temp. I have never frosted a frozen cake so I'm no help there.
I have always put my cakes in the freezer anywhere from an hour to longer and I have never had a problem. I don't thaw before icing the cake. I put my cake on the board immediately upon taking from the oven and take it straight to the freezer. I think it makes the cake moist.
If I freeze a freshly baked cake a few days ahead...I always thaw it out before icing it.
I used to decorate it frozen but discovered..to my HORROR 
, that the icing cracked all the way down the middle or in other places as it thawed.
Now..If I am baking the day before I decorate, I simply keep the cake cool...not too cold, not frozen. 
I always freeze cakes as soon as they are cool enough to handle. I don't wrap them unless they are going to be in there for a while- say, more than a day.
Then I torte or fill them as I please, and if I want to, I freeze them again until I'm ready to ice. If I freeze filled cakes, one of my tricks is to freeze them in their own pans- keeps them nice and straight, and lets me shove them into places I might otherwise be afraid to leave them!
Then I crumb coat them, and freeze them again for a few minutes. This time just to set the crumb coat. If it gets TOO cold when it's already crumb coated, the icing I put on for the final coat can chill too quickly for me and get a funny texture or the condensation on the surface of the crumb coat can make my icing smear.
Hope some of this helps somebody!
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