Before we go over why the freezer is your best friend when it comes to cake decorating, we've also got to understand how crumb coats work. Crumb coats hold your cake's layers together and cover imperfections in your cake. This is what gives your cake a clean shape.
If you put frosting on top of your crumb coat right away, you run the risk of crumbs getting into the outer layer of the frosting or the icing being too heavy and falling off the cake. That's where the freezer comes in. Putting your cake in the freezer for just 10-15 minutes helps the crumb coat set, preventing the cake from breaking apart.
Just remember that when you take the cake out of the freezer, you want to test how hard your crumb coat is. In other words, if you notice it's still soft to the touch, you may want to pop it back in the freezer for a few more minutes. That way, the crumb coat can fully harden. Once it's pretty stiff, take it out, and you can smooth on your outer layers of frosting without worrying about blending the two coats.
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