Do I put icing on the cake before or after refrigerating?
I have a question about your Italian Buttercream recipe. Do I put icing on cake before or after you refrigerate the cake?
I believe you are talking about the Italian Meringue Buttercream recipe on this site, which I call wedding cake frosting.
You can use this icing for any kind of cake and it is delicious and easy to work with. You can ice a cold cake or a room temperature cake.
Here is what I do when making cakes. Bake the cakes, cool them and then remove them from the pans.
Cool the cakes completely and then wrap well in plastic wrap. Refrigerate or freeze them at this point. I almost always freeze my cakes, this makes your cakes a lot easier to handle and work with, especially large one.
Next is the filling and crumb coating. The crumb coat is a thin layer of icing that helps to keep your crumbs from getting onto the final coat.
At this point I either refrigerate or put them back into the freezer, wrapped in plastic, or final frost them and decorate. It all depends on the timeline. If it is a wedding cake I do everything in steps. The final steps are frosting and decorating.
If you do freeze them after the crumb coating then bring them slightly up in temperature before frosting them. But in general keep your cakes cold.
Avoid taking the cold frozen cakes out into a very warm environment as they will sweat and make it very difficult to frost. It is best to take them from the freezer and put them into the refrigerator and then out into the kitchen space.
Once the final coat is on your cakes you can either refrigerate, or decorate and then refrigerate them until you are ready to box and deliver.
Italian Meringue Buttercream
Freezing Q&A on this website
I hope that helps you with your question. Please feel free to ask more in you need to. Thanks for visiting and asking a great question about icing a cake.
Click here to read or post comments
Return to Cake Icing Questions.
This article was printed from Wedding-Cakes-For-You.com