My friend and I are in a debate about icing cakes with buttercream. I ice my cakes room temp but she swears by icing them frozen or partially thawed. She says it is a smoother cake.
What is your opinion and how do you do it?
does anyone use buttercream besides me?
I usually do room temp. for crumb coat, sometimes I'll stick it in the fridge for 10-15 mins. for it to crust/firm up before doing the main coat. I've heard you can have an icing blowout, icing a totally chilled cake.
I always use my buttercream on a room temp cake. The ONE time I iced a partially thawed cake, it seemed to get kind of streaky as the cake thawed. It could have been my imagination though. LOL Needless to say, I haven't tried it again.
I've iced cakes either frozen or refridgerated primarily as I'm doing the first thin coast for crusting. Doing it this way helps elimiate crumbs or tearing of the cake.
...room temp for me
room temp for me! the one time I did them kinda frozen I had terrible iar bubbles appearing after it was iced.
Ditto. Room temp for me as well.
I crumb coat at room temp, refrigerate it for 15 minutes or so, bring it back down to room temp and finish frosting.
Never had a problem.
room temp for me too...
Since it takes practically just minutes for a cake to thaw, I tend to crumb coat while it's partially frozen but by the time I get around to doing the final coat, it's completely thawed.
The one or two times I iced a frozen cake, I had crackling in the icing and my first giant air bubble.
See add'l responses on dupl thread: http://forum.cakecentral.com/cake-decorating-ftopict-596531-.html
I never freeze my cakes, but i do put them in the refrig. and now I always leave them in over night at least. The cold from the cake helps the frosting smooth better. I also make my frosting ahead of time and put it in the fridge and get it cold as well and take it out just before frosting so is softens it has been working so much better. less air bubble problems in the buttercream.
I think your friend is partially right. I think your partially right. Everything depends on what kind of BC your using. For the most part I'll use IMBC. I'll let the cakes thaw enough for me to torte, and trim. Then a crumb coat, then back in the fridge to firm up. Then I lay the BC smooth 90% then back in the fridge. I let it get good, and firm. Then finish it will be as smooth as ever.