Oh I see...I'm sure it was fine if they were already partially frozen when you assembled, filled and crumb coated, and then you waited several hours more. I use that time to settle the cake (although you can technically wrap and settle the filled layers before crumb coating too.) If I'm not going to settle it overnight for time reasons, then I settle the cake for a few hours with some sort of weight on top (thin book, thick magazine, etc.) --Not everyone settles, but I do think it helps with bulging. But back to your point!...--
A few hours should be plenty before frosting the final coat. I say in my videos to allow the cake to reach room temp before applying the final coat mainly because if you are wanting to smooth your frosting with the "viva" or "roller" methods, the icing won't crust properly if the cake was frosted while still cold.
Hope this helps! (And thanks Lynn for your feedback & advice!!)
Posted Nov 15 2012 3:09 am #