Hi All!

I have read other posts that talked about stacking cake tips. One of the tips was to freeze your cake that is to be placed on top of another for about 10-15 minutes. This will harden the icing and help min. the damage to the cake when trasnferred.

My question is, once the cake is taken out of the freezer, doesn't the icing start to defrost??? Wouldn't this cause the icing to droop or sag??

Has anyone done this before??

Thanks

When I quick freeze a cake for stacking I do not ice it until I take it out of the freezer.

I refrigerate my tiers before stacking. This minimizes damage to the buttercream, but keeps the cake from sweating like it would if it been frozen.

I refrigerate my tiers before stacking. This minimizes damage to the buttercream, but keeps the cake from sweating like it would if it been frozen.

Thank you for your help...