Firstly Hannah, I only ever cut a cold cake….not frozen…but very cold. Easier to move and more stable. Although,there’s times where the cake has been a tiny bit frozen on the inside. Plus my cakes are usually dense, so they don’t crumble. Secondly, when I’m dong a textured cake, I use the same icing to crumb coat as I do for the outside final finish. Using the meringue powder doesn’t make your bc icing had to work with. You can texture your cake, if you don’t like the look, smooth, do again. I takes a good 20-30 for the icing to set up. A bit longer if it’s humid. I always practice my smoothing/texture/ piping on a over turned metal bowl. Scrape off the icing, and keep trying to I get the look/technique I’m trying for. Lots of times I let the icing sit on the bowl overnight to see how it held up at room temperature and if I still like be look the next day.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
