I made two sheets cakes a couple days ago and froze them. Then last night I took them out of the freezer and gave them a crumb coating. This morning I was going to decorate them but the frosting is still wet. Do I wait to frost them when the frosting is dry? I'm not sure the timeframe that they need to thaw out til I frost/decorate them.

Separate problem:
When I have frosted a double layers cake I've had the problem with the frosting starting to fall off. I can only think of two things it might be. 1) the frosting is too think. 2) I have put too much filling in and then it settled cause it to push the frosting out....Does anyone else have any other suggestions?

Thanks!
LE

The crumb coat should be crusted before you do the final frosting. If you are using a crusting BC it should be more then dry by this morning. Is your crumb coat a very thin layer?

As far as the frosting falling off it sounds like it could be too thick. You can thin it a little with some light corn syrup.

I was thinking that I put a thin coat of BC on...maybe it is too thick.

Thanks!

What BC recipe are you using?

A recipe that we got from an instructor from the Wilton Classes. It's excellent! I get so many complements off of it.

milk
crisco
vanilla
butter flavoring
almond flavoring
merigue powder
powdered sugar

...don't have the exact measurements in front of me.

Does it usually crust for you? Do you have a lot humidity where you live? Maybe that is affecting it.

I only live about 2 hours from you. humidity..not really.

I did do it about 10:00 last night. I am going to go check it. Maybe I should've done earlier last night but I was too busy machine embrodiering.

Nope it's still not completely crusted over. How long does it normally take?

It only takes about 15 minutes to crust. What is your sugar to fat ratio in the recipe?

The Wilton BC recipe should have crusted over in 15 minutes or less. I use it all the time. I let my cakes thaw completely so that the outside is not damp/moist before I put the crumb coat on them. I have noticed that if I don't take my cakes out of the pans quickly enough and they "sweat", it is difficult to get the frosting to hold and it will try to fall off the cake during the icing process. However, once I have the frosting on the cake and smoothed, it doesn't fall off.

I took cakes out of the freezer at 6:00 this morning and crumb coated them at 7:30 and they were crusted before 8:00 when I left for work. If it isn't the recipe (fat to sugar ratio) I don't have a clue. A lot of people crumb coat frozen cakes with no problems.

Ok so they are still not crusted over It's mainly the center. What do I do now? Should I go ahead and just frost them...I want to do it right. I can see if the cake had some height, I shouldn't frost them but do you think it will matter with sheet cakes?

Were your cakes still frozen when you did the crumb coat? I have been filling & crumb coating my bottom tier (14-16") while the cakes are still frozen because I can't seem to get the top layer on without it breaking. I have found that the crumb coat sometimes stays "wet" (definitely not crusting) in the middle of the cake. I haven't had any problem with the final icing sticking.

The cakes were still frozen when i did the crumb coating. It's suppose to be right?