Today it was 19 degrees outside snowing and I'm running around the house in shorts and a tank top with the door open... Glad no one stopped by they would have thought I was nuts!
If you're going to use fondant and not put another coat of bc on ....you can dampen the cake slightly so the fondant will stick to the cc and then apply the fondant. You can either spray it lightly or lay a damp paper towel on the cake.
I find frozen cakes much easier to handle than fresh baked ones and the icing does go on easier. They seem to stay more moist too since the frosting seals the moisture in.
The only problem I have run into is if I try to smooth my icing with the viva method. If you put a full layer of frosting on, as the cake defrosts the condensation goes through the icing so that it takes forever to crust (and occasionally it never fully crusts) so I'm unable to use the viva. Since beginning to do as sweetgrandma (crumbcoat, but no final coat until it is defrosted) it works much better for me. Another thing, if I fill & do a final frost while still froze as it defrosts the cake will settle and cause a bulge between layers. Which is another reason I wait for defrosting to finish the final coat.
Everyone does things differently, hope you find what works best for you !
I had issues with the cake settling & bulging and even with the frosting pulling away from the cake when I tried to do it all while the cake was still frozen.
On the cake shows on tv I notice they put their crumbcoated cakes in the fridge or freezer for a little while before adding the last coat of bc and they say it makes the frosting go on easier. I haven't tried that yet but I'm going to with my next cake. I'll keep you posted on how it works.
Maybe that is the reason I was able to frost the cake so much smoother and easier. I thought maybe because it was frozen but it might work just as well if just the crumbcoat was cold, not necessarily the whole cake frozen. All I know is that it was the smoothest and easiest cake I ever frosted. This was a fondant covered cake (my first) and even though I put the fondant on when it was very cold, I didn't have one bit of problem with it bulging where the two cakes come together. Of course, I did have that big bubble under the top of the fondant as the cake thawed but it was only on the top of the top tier and it was easily fixed. So from now on, I am going to try just sticking it in the freezer for a little bit to get the crumbcoat hard and then frost. I think it will work out great.
What i do is take the cake out of the freezer, position on a board that is already covered and let it sit there, while i am mixing my icing in the mixer, by the time you are done icing and decorating, the cake is pretty much thawed out.just if you are going to do any smoothing your cake (like with a viva) i would work quickly with it because if it starts thawing and you are using the papertowel it may cause the icing to pull and stick to your papertowel.
so either work quickly with it or let it sit and give it time to sweat and crust over THEN use the viva.
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