To frost a cake easier, after baking, cool and remove the cake from the pan, wrap a layer in wax paper, and freeze. When ready to frost, turn the cake bottom side up, brush off the crumbs, and frost as usual. It is much easier and looks nicer.
By Keeper from NC
This is taught in most of the cake decorating classes. It helps keep the crumbs down and also makes the cakes very moist. I have been doing it for years, ever since I took two cake decorating classes. Only can do it if you have a freezer big enough to freeze the cake:)
This can work, but sometimes it can cause the icing to crack. You could have a beautifully decorated cake with a crack going right across the writing. This happens especially when doing 1/2 and 1/2. (Ex. Half white/ half chocolate) but it can happen on a regular cake too. (I work in a bakery where our cakes come in frozen.)
The main thing is to let cool completely. Make lots of icing. Separate some and use for a crumb coat. After the crumb coat, ice normally.
There is really not any substitute or shortcut, though putting the cake in the fridge first would help if it's a hot day.
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