Well I learned today that IMBC should not go in the freezer. I had a cake final iced, then took it out and it was sweating so I left it out so it could evaporate and it's also fairly warm outside today. So.....my sides starting drooping!!!! My nerves are completely shot. I had to abandon my previous decorating sketch and go with something else (with a new layer of IMBC over it) DUH. I hate learning from MY OWN mistakes. I wish I could have learned from someone else's....haha.....If I am correct about my mistakes, maybe someone else will benefit from mine. Thanks for listening.
Oh yes and the best part, the cake STARTED to crack down the center. So I fixed the icing and threw it in the fridge QUICK.
I'm sorry you experienced this. I never experimented with anything but buttercream made with shortening because of the heat here. I am afraid of anything else lol. Hope everyone reads this and learns to avoid this trouble. Thanks for taking the time to share your knowledge with us.
Sorry for your expierence!
I don't know if I clearly understand, my English is not the best. But I have frozen some IMBC-cakes, without this accident. I always thaw them in the fridge, covered in a cartonbox. Leaving it outside, it will sweat like you experienced, because the condensationwater, (coming from unfreezing a cold product in a warmer enverinment), sticks to your icing (or fondant) and to much water makes the icing unstable. At least I think that happened.
In the fridge the condensationstage comes more slowely and the condens will form on the carton box, which will absorb the water, preventing it to get to the icing or fondant. The little condens that still does form will evaporate once outside the frigde, but it is not that much then.
Thank you SO MUCH!!! I will remember that! Yes you had it right. That is exactly what I did. Whomever reads this thread will now know what NOT to do (you're welcome ) and what TO DO instead. Thank you!
I was going to say the same thing...Let it thaw out in the fridge first, then at room temp. But not freezing it is best And definitely don't try to mess with it while it's cold, or it can separate.
But not freezing it is best
I agree, you can taste the difference. Fresh is best.
But I am human too sometimes..
It can need up to 24 hours to thaw.