Freezing cakes

My question again is can i put the filling, and buttercream and put the cake in the fridge uncovered(only with buttercream), and then i decorate with fondant same day

-- Nadine A.

Yes, but when you’re ready to put your fondant on, if your buttercream has crusted or hardened, you’re going to either have to wait for it to soften up or add another thin layer of buttercream or something else (simple syrup, or, as I recently read elsewhere, mist the cake with water) so that your fondant has a base to adhere to.

-- https://www.facebook.com/pages/Slice-of-Sweet-Art/370475359633432

but the thing is: is it ok to apply icing inside and put the buttercream and put the cake in the fridge without covering it one night ahead? does it affect the texture of the cake? will it still stay moist?

-- Nadine A.

but the thing is: is it ok to apply icing inside and put the buttercream and put the cake in the fridge without covering it one night ahead? does it affect the texture of the cake? will it still stay moist?

-- Nadine A.

if you’re going to refrigerate overnight, then I would suggest putting your completely iced cake into a cake box first and also be sure you don’t have any odor-transferring items in your fridge (i.e., you don’t want your cake smelling like an onion the next morning). I do this all the time and haven’t had an issue with drying. BTW – you could also cover your cake in fondant the day before, pop it in the fridge (in a cake box) and continue working on it the next day . . . just be sure to leave your cake alone (don’t touch it) for an hour or so when you take it out of the fridge . . . let it come to room temp because it will sweat, but if you leave it alone, the condensation will disappear. When doing this, I’ve found that the fondant will work as tupperware and ensures the cake doesn’t dry out.

-- https://www.facebook.com/pages/Slice-of-Sweet-Art/370475359633432

oh really? a cake box you mean the carton paper or something similar to a tupperwear?

-- Nadine A.

I use cardboard boxes (the white ones . . . I find it easier to get my cake in & out of them because it’s just a matter of opening the side flaps & sliding the cake out).

-- https://www.facebook.com/pages/Slice-of-Sweet-Art/370475359633432

thank you so much:)

-- Nadine A.

If you want to keep your cake moist add pierce some holes in sponge then pour a little sugar syrup over the top. Let in soak in before butter icing it. Better to do it while cake still warm before freezing.

-- Gemma https://www.facebook.com/GreatLittleBakes

ah ok thanks

-- Nadine A.