4
replies
-K8memphis
Posted 29 Jan 2019 , 6:28pm
post #3 of 5
I set up my tiers with fillings but I don't crumb coat in advance -- then I wrap 'em like mummies and freeze -- so I can eliminate all the sticky messy torting and trimming stuff and move on -- I've always just iced once and done -- you can do it any way you want -- no hard and fast rules --
SandraSmiley
Posted 29 Jan 2019 , 7:37pm
post #4 of 5
Unless you are baking several days prior to the event, there is no need to freeze the cake. I usually do because it adds moisture and a nice texture, but it is not necessary. Just be sure your layers are nicely chilled before you torte, fill and crumb coat. A chilled cake is much easier to handle.
Quote by @%username% on %date%
%body%