Good morning :-)
Is there a solution to buttercream cakes condensing after coming out of the freezer? The worst thing that happens is when I use darker colors, the condensation brings out some of the color and at times bleed into the cake and creates blotches of color. Not clearly noticeable but still imperfect in my eyes. I try to dab them down with kitchen towel, but that doesn't solve it completely.
I also could work around adding a final thin coating of buttercream to the cake just before it's completely defrosted - but that would mean keeping all of the same colors and marble effect tones of buttercream aside which would be pretty inconvenient because my cakes nearly always consist of unique colors (not standard whites/pinks/etc)
I often find myself needing to prepare a 4-5 tier cake with buttercream frosting. The problem is, I don't have the ability to crumbcoat & final-coat all of the tiers close to the time of the event, especially if the cake requires detailed decoration after they have been tiered.
Thank you for reading, I would love to hear any of your suggestions/tips!
defrost cakes gradually — put in fridge first overnight — then keeping them boxed from fridge to counter also makes it a more gradual warm up —
Yes wrap &/or box the cakes DONOT touch the cakes while they are defrosting—let it dry on its own — usually just an hour or so ( however it depends on the temp difference & size) Like K8 said frig overnight so there is less of a temp difference Maybe lighten up the colors just a shade or two ? I don’t understand the thought of adding a thin coat of icing just before delivery Certainly no need for that
The cake divas, -K8memphis and kakeladi, are absolutely dead right (naturally)!