If I freeze cakes with icing on them, when I defrost them the icing becomes soft and sticky. Why?
• The question does not specify whether the icing is fondant, royal or buttercream. However, the general rule of thumb is that all iced cakes should be defrosted uncovered, open to the air at room temperature and not in a fridge (buttercream excepted).
Also, fondant and royal-iced cakes should not be stored in a fridge but instead, loosely covered and kept cool. If these icings, which are also sold “ready to roll”, are stored in a fridge or defrosted while still freezer-wrapped, the icing becomes very sticky – especially fondant icing – due to any excess moisture being absorbed by the high sugar content.
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Denise R. Harris-Edwards, Trefor, Anglesey, UK