Welcome to the Cake Decorators Q&A
Buttercream question
Hi, i actually tried to read as much of the BC questions just in case someone already asked my question but… had to give up. Too many to check out 😮
So in the video, paul says he puts the iced cake in the fridge/freezer. Before he does the next phase of frosting/crumb coating the cake, does he leave it out to come to room temp? If not, wouldn’t there be “sweating” on the BC? I had that trouble when i tried doing an ombre cake so… had to ask 😮
Hi, i actually tried to read as much of the BC questions just in case someone already asked my question but… had to give up. Too many to check out 😮
So in the video, paul says he puts the iced cake in the fridge/freezer. Before he does the next phase of frosting/crumb coating the cake, does he leave it out to come to room temp? If not, wouldn’t there be “sweating” on the BC? I had that trouble when i tried doing an ombre cake so… had to ask 😮
Hi SarahNavarro
Paul says in the video to pop the cake in the fridge or freezer for approximately 5 or 10 minutes to allow the butter cream to firm up. This amount of time will not chill/freeze the cake all the way through so condensation and expansion should be minimal. By the time you smooth out any imperfections it will be ready for icing. Major condensation presents only if the cake is extremely cold or frozen because of the temperature difference from fridge/freezer to the warmth of the kitchen or decorating room. If the cake is very chilled allow it to sit out for an hour or overnight if frozen so dewing or sweating can dry out. Eye balling your cake for condensation is always a good guide. If for any reason the cake is too firm for fondant to stick give it a quick fine mist of water from a spray bottle …… not too much!! I expect other members will also help out with more ideas.
