Cake Decorating Community - Cakes We Bake

HI,, I crumb coated my cake,, put it in the freezer,,, took it out the next day.. i covered it with buttercream and was waiting for it to crust so I could smooth it with parchment paper and a fondant roller..but it wouldnt crust.. it stayed moist because it was thawing out.. so it was ''sweating''... how long should I have waited for it to thaw before putting the icing on it? thanks

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You wre working on a frozen cake. You could of easily placed it in the fridge for the next day. You wouldnt have all the sweating. So, the next time, if your working on a cake the next day, dont freeze it. That's the only thing that I can think of.

Once a cake is crumb coated it does NOT need to be frig'ed nor fzn.  Just let it sit at room temp.  The crumbcoat, if properly added, will completely seal the cake so it does not dry out/go stale.

As to how long does it take for a fzn cake to thawe.....that depends on the size of the cake .... but generally at least an hour for anything up to 8".  A 16x4 tier can take as much as 3-5 hours :(

do ya'll find that cakes that have been frozen don't taste as good?  to me they are a lot thicker and not as moist/fluffy.. ??

..........cakes that have been frozen don't taste as good.

Absoutely NOT!  When properly wrapped they will be moist adn tasty.  Yes, they might be just a tad 'thicker' (dense) but even more moist then when they went in.

When a cake come out of the oven, let it cool in the pan about 10 minutes, then turn out on a cooling rack for about another 10 minutes while prepariing the wrapping.  Depending on how long you want to fz it (an hour, day or weeks?) it can be placed in a plastic bag or wrapped in plastic wrap.  The longer the more wrapping one needs.  For keeping weeks or months use 2 or 3 layers of plastic wrap then into a plastic bag OR wrap over the plastic w/foil.  *Never!* wrap a cake directly in foil.   Make sure you do not pull the plastic tight which will warp the cake - yet it needs to be tight enough to not move within the wrapping.  Also be sure you have a flat place in the fzr to place it.  Some suggest placing the cake on a cookie sheet until hard.  Cakes can easily warp:(  Once they are fzn hard (about 1-3 hrs depending on the size of the cake) it can be stacked.  Just be sure to mark the size, flavor and date baked on it so you use it up before newer baked ones.

well it has to thaw first so I can put the icing on before stacking right? because I cant ice it when its frozen because of it sweating..?

Yes one does have to thaw a cake before icing it.  That's not the stacking I meant :)  I was refering to placing one wrapped cake on top of another for the sake of making room in the fzr.  the easiest way to thaw a cake is to move it to the frig overnight or on the counter still wrapped.  It depends on how much time one has. 

 

oh ok sorry. im stupid lol... so u dont refrigerate your cakes after you crumb coat?  hmm thats interesting. 99% of the utube videos recommends it..and some say to do it even after you ice it, for just a few minutes..then do the smoothing step of either the viva towel or the parchment paper w the fondant smoother.. i guess there are a billion ways to ice a cake  grrrr ahhaha
When one works in a busy bakery you dont have time to be running every cake to the frig or fzr 1/2 dozen times between each step of the way.  It works just fine if you have the right icing to just let it dry naturally.  It only takes a minute or two so when icing more than one cake by the time you finish the 3 or 4th one the 1st one is dry & ready for the final icing.  Or if icing only one at a time you can always find something to do - like clean up you area or prepare decorations or another bag for that minute or 2 :)
I also sometimes freeze cakes and still get complements on how moist and tasty they are.  And, since it is hot and humid here, I do pop my cake in the fridge when I'm doing the buttercream, it is the only way to make it easy to smooth.

   When thawing a cake, wait overnight or  8 hrs. for it to completely thaw and be at room temperature.

I always freeze my cakes, and they are moist, never ever dry. Once cooled & wrapped properly, there is no problem. When I take my cakes out, I let them reach room temp.  Most times I usually take the cakes out the night before I want to put icing on.  Like Lynne says, once you crumb coat you don't have to put your cake back in the fridge. I never do, unless I am in a hurry and I want to speed up the process.

And yes there about a billion ways to ice a cake. Everyone seems to have their own method. You have to find the one you like.

If u have fruit filling or cream cheese fill or mergiue filling and crumb coated you do need to put the cake in the fridge, if buttercream or any icing without fruit added to it can be left out over night

June Kowalczyk said:

I always freeze my cakes, and they are moist, never ever dry. Once cooled & wrapped properly, there is no problem. When I take my cakes out, I let them reach room temp.  Most times I usually take the cakes out the night before I want to put icing on.  Like Lynne says, once you crumb coat you don't have to put your cake back in the fridge. I never do, unless I am in a hurry and I want to speed up the process.

And yes there about a billion ways to ice a cake. Everyone seems to have their own method. You have to find the one you like.

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