When icing a cake, should the cake layers be completely cooled?

When icing a cake, it is essential that the cake layers are completely cooled. If the layers are still warm, the heat can cause the icing to melt or lose its structure, leading to a messy appearance and an uneven coating. Icing applied to a warm cake can also trap steam, resulting in a soggy texture that affects the overall quality and mouthfeel of the cake.

Moreover, allowing the cake to cool thoroughly ensures that the flavors have a chance to settle and that the cake holds its shape well during the icing process. Cooled layers are also easier to handle; they are less likely to break apart or crumble, allowing for a smoother and more professional-looking finish.

In certain cases, like with fondant, having the cake completely cooled is particularly critical too, as fondant requires a stable foundation to prevent it from sagging or melting. Other types of icing, such as whipped cream or ganache, can also react poorly to the warmth of the cake. Overall, waiting for the cake to cool completely before icing is a fundamental step in achieving a beautifully decorated and delicious cake.