Make the Icing on the Cake Easier by Chilling It in the Fridge.
When it’s time to freeze the cake, you need to watch out for one main enemy: the crumbs. This simple practice will keep the cakes intact and prevent crumbs from getting onto your original icing.
As Shila Prakash of The Kitchn explains, trying to freeze a cake right after baking is a recipe for disaster. Even if you let it cool to room temperature, there is a good chance your cake will end up with a crumbly mess. To prevent this from happening, wrap each layer of cake in plastic wrap and refrigerate for at least a couple of hours (overnight if possible). Once the layers have cooled, you can trim them as needed and apply a layer of frosting gently without worrying about crumbs . If you want to add more icing or plan to decorate the cake, it doesn’t hurt to put the cake in the fridge for another 15 minutes ahead of time. A chilled cake is a controlled cake.