How To Do A Crumb Coat On A Cake? - Coffee House and Pastries

This is when you add a thin layer of frosting to the exterior before adding a thicker, final coat of frosting on top. The thin layer of frosting traps stray cake crumbs and prevents them from popping up in your finished cake. Adding a crumb coat also helps fill in any gaps between your cake layers to create a solid surface. 1. Stack the Layers

Should I chill my cake before crumb coating?

Refrigerate the cake for at least 30 minutes, until the crumb coat is chilled, and no longer feels sticky. If it’s a warm day, and your buttercream was warm and soft to begin with, you may need to chill the crumb coat for 45-60 minutes.

What type of frosting is best for crumb coat?

If you need some recommendations, my Basic Vanilla Buttercream is the perfect consistency for both crumb coating your cake and adding your final layer of frosting, so feel free to use that if you’re in need of a go-to vanilla buttercream recipe.

Why your icing is full of crumbs?

Make sure your icing is the right consistency! Of course you don’t want it too loose, as that may cause it to slide off the cake and/or your layers to move around. But too thick of icing can really tear a cake up and cause a plethora of unnecessary crumbs. 3.

Is a crumb coat necessary?

It’s simply a thin layer of icing applied to seal the cake layers, trapping errant crumbs. It’s all too easy to jump right in with a generous dollop of frosting, but skipping the crumb coat isn’t recommended. Anyone who has ever botched a frosting job can relate!

Should I put cake in fridge before icing?

Before You Start

Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.

Why does my cake fall apart when frosting?

Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.

Why is my cake crumbly but moist?

Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that’s moist but crumbly.

Why do you crumb coat a cake?

A crumb coat is a very thin layer of icing used to “glue” crumbs down, seal in the cake’s moisture (super useful when you need to store the cake before decorating it) and provide an even base for additional frosting.

Is crumb coat buttercream?

A crumb coat is the first layer of buttercream icing — it is an extremely important step in decorating a cake.

How do you seal a cake before icing it?

Melt 1/2 cup jelly, jam, or preserves with 1 Tbs. water until thin and smooth. Strain the warmed mixture into a small bowl and brush a thin layer onto the cake to seal the surface. Let it sit for 5 to 10 minutes to set up before applying the finish frosting.

How do you keep a cake from crumbly?

Your cake may be entirely crumb-free — or it may be fairly crumb-y, as this one is. Use a pastry brush to brush any obvious crumbs off the top and sides of each layer. I find that when I use cake strips my layers stay wonderfully flat, but sometimes also exhibit delicate sides prone to some slight crumbling.

Do you need a crumb coat for fondant?

All you need is a simple crumb coat This often-omitted step is the key to professional results, even when you aren’t planning on a traditional fondant-covered cake. Read over our friendly guide, watch our helpful video, then… get ready to (c)rumble!!!!

How to Crumb Coat a Cake: Buttercream Techniques

Let’s face it: cakes are as much about their appearance as they are about their flavor. Consequently, understanding how to crumb coat and frost a cake is a talent that should be learned and practiced. Learn how to make your confections appear like they were created by a professional by following the steps outlined below.

What You Need

Baked cake (use your favorite recipe), turntable, offset spatula, bench scraper or straight icing spatula, buttercream, leveler or serrated knife, and a cake stand
The following items are optional: piping bag
large circular piping tip

How to Crumb Coat a Cake

Before you can learn how to frost a cake, you must first understand what crumb coating is.
In order to finish the exterior of the cake, you should apply a thin coating of frosting before applying a thicker, final coat of icing on top.
The thin coating of frosting acts as a catch for wayward cake crumbs, preventing them from appearing in the final product.
Up addition, using a crumb coat helps to fill in any gaps between your cake layers, resulting in a more firm surface.

1. Stack the Layers

The first thing you must do is level the surface of your cake.
All cakes must be leveled before baking, or otherwise the cake may break and lose its form.
To gently cut the tops of the cakes off, you can use a leveler or a long, serrated knife to do so.
Stack your cakes on top of one another once they have been flattened.
Spread a liberal quantity of buttercream between each layer of the cake with the offset spatula, securing the cake in place with the spatula.
To stack the layers, start with the top of each cake and work your way down to the bottom of each cake.

This will help to limit the amount of crumbs.

2. Coat the Cake

For the crumb coat, place a portion of the buttercream in a different, smaller bowl – this will prevent crumbs from getting into the frosting you’ll be using for the final, flawless coat.
Apply a little quantity of buttercream on the top of your cake with an offset spatula, and then smooth it out with your bench scraper.
Repeat the process with the sides, until your buttercream is evenly distributed throughout the cake.
Don’t be concerned if the crumb coat isn’t perfectly smooth; nevertheless, be sure to capture any gaps that may exist because a gap-free surface is essential for a faultless final coat.
Advice from the pros: If you notice that the layers of your cake are sliding about while you work, put the cake in the refrigerator to solidify.
After around 20 minutes, the cake should be considerably more manageable to handle and decorate.

Once your cake has been crumb coated, lay it in the refrigerator to set for 15-20 minutes, or until it is firm to the touch, before serving.If you’re using American buttercream, you can leave the cake at room temperature until the buttercream has hardened and formed a crust on the top (about 20 minutes).

How to Frost Cake Rustic-Style

Once the crumb coat has dried, you’ll be able to begin frosting your cake properly. A loose, rustic design is a simple aesthetic to achieve, even for novices.

1. Plop the Frosting on the Cake

Make a mound of frosting and place it on top of the cake.
Aim for just more than 1 cup for a 6′′ round cake, or slightly more than 2 cups for an 8′′ round cake.
This may appear to be a large amount of icing, but it is accurate.
Spread the frosting out with an offset spatula while spinning the turntable, pressing the frosting over the top edge of the platter to create a slight overhang.
To make fluffy peaks and valleys in the frosting, move the spatula through the icing.

2. Spread the Frosting Down the Sides

Using the offset spatula, apply a thick layer of more buttercream down the sides of the cake while turning the turntable repeatedly. Excess icing from the top borders should be pulled down and onto the sides as well. As you did with the top of the cake, create fluffy peaks and valleys all over the sides of the cake as well.

3. Clean Up the Top Edge

Remove any buttercream that has risen over the edge of the cake and spread as needed to make the edge reasonably level all around. It’s important not to overwork things here; once you get a beautiful rustic aesthetic, you’re finished!

How to Frost a Smooth Cake

This is what you should do if you want a smoother, more professional finish on your project.

1. Spread Frosting on Top

Place a mound of frosting on top of the cake using a spoon (or piping bag). Be liberal with your application since a beautiful thick coating is easier to smooth out. Spread the frosting out with an offset spatula, making sure to press it over the top edge of the cake.

2. Smooth it Out

Once the cake’s top has been coated, press the spatula blade against the cake’s surface. Maintain control of the spatula while using your other hand to rotate the turntable on the turntable. Turn your cake on its side and spread it until it is level and smooth on top. Keep in mind that you should avoid overworking it.)

3. Spread Frosting on the Sides

Spread icing on the side of your cake using a spatula after it has been loaded with frosting.
(If you prefer, you may pipe it on using a pastry bag and a large round tip if you have one handy).
Smooth it out by holding the long edge of a bench scraper or a straight icing spatula vertically in one hand while using the other hand to spin the turntable to smooth it out more evenly.
Pro tip: Stop the mixer after few rotations to scrape the extra buttercream back into the mixing dish.
If icing begins to build up on the spatula, rinse it well with warm water and wipe it clean with a paper towel.
The buttercream will become even smoother if the spatula is slightly warmed in this manner.

4. Make it Perfect

Fill in any holes that may have occurred, then re-smooth the surface by spinning the turntable one more time. Repetition of spinning and scraping will be necessary until the sides are as smooth as you like them to be.

5. Clean Up the Top Edge

After you’ve smoothed down the edges of the cake, you’ll see some leftover buttercream poking out from the top border of the cake.
Working as precisely as possible, use the flat edge of an offset spatula to sweep the extra buttercream in toward the center of the cake, resulting in a sharp edge while preserving a smooth surface on the cake.
There you have it – a stunningly smooth cake to serve your guests!

How to Crumb Coat Cakes (and Why it’s Important)

It’s tempting to move forward to the final application of frosting after you’ve filled and stacked your cake layers throughout the cake-making process, but resist the temptation.
Even if you’re a perfectionist to the point of obsession (like I am), it’s well worth the extra effort to crumb coat your cake before serving it.
In addition to keeping crumbs from getting into your final layer of frosting, this will aid in the creation of a firm foundation for your final coat of icing.
In fact, if you’ve ever wondered how to get a buttercream finish that is very flawless, crumb coating is one of the most important processes.
If you’ve never heard of crumb coating a cake before, it’s just the process of icing a thin layer of buttercream all over your cake after it’s been filled and stacked with other cakes.
Before I guide you through the stages below, I’d want to show you a little video I recorded of the process: Do you want to see more videos like this one on Cake Basics?

See the increasing collection on my YouTube channel by visiting this link: You’ll also discover a plethora of cake recipes and decorating tutorials to help you get creative and improve your skills – be sure to subscribe so you don’t miss out on any new content!

Why Crumb Coat?

There are two major reasons why you would want to crumb coat your cake: first, it looks nicer.
In addition to capturing any stray crumbs that could try to find their way into your last layer of buttercream, you’ll want to make sure your cake has a smooth, even surface and that it’s level before adding your final layer.
However, merely crumb coating your cakes will not enough in this case.
When you chill your cake after it has been crumb coated, it helps to glue all of those troublesome crumbs together and helps the entire structure solidify into a hard, sturdy base.
When it comes to baking, it’s a process I never skip.

What Type of Frosting is Best for Crumb Coating?

The frosting you use for crumb coating your cake may be whatever type you choose – basically anything you plan on using for your final layer of icing.
Please note that my Basic Vanilla Buttercream is the right consistency for both crumb coating your cake and adding your final layer of frosting, so feel free to use it if you’re looking for a vanilla buttercream recipe that works well for everything.
Any of the flavors in my Buttercream Recipe Collection will work perfectly if you’re seeking for more buttercream tastes to experiment with.

How to Crumb Coat Your Cake

For the best results when crumb coating your cake without getting any crumbs into your batch of frosting, start by placing roughly one cup of the frosting in a small bowl and whisking it together.
Instead of dipping your spatula in and out of the bigger dish of frosting, you’ll use this to crumb coat the baked goods instead.
Place your filled and layered cake on a turntable to allow it to rotate.
My cake board is resting on top of this turntable, which has an anti-skid part built in that makes it really easy to frost a cake on!
Prepare your cake by spreading a thin layer of icing on the top and smoothing it down with an angled spatula to make it look like snow.
After that, spread a thin layer of frosting all around the sides of the cake and smooth down the sides using an icing smoother to make them smooth and even.

The basic technique is to hold the icing smoother at a 45-degree angle towards you while rotating the turntable and scraping off the extra icing onto the side of the bowl.Make sure to fill in any uneven places with extra buttercream and to repeat the smoothing and scraping procedure until you have a thin, yet flat crumb coat over your cake or cupcake.As you look over your cake, you’ll note that a frosting ″crown″ has developed around the top borders, which is exactly what you want to see.Swipe those edges toward the center of the cake with a clean, angled spatula to produce sharp edges all around the top of the cake, if desired.As soon as the cake is level and covered with a good, thin crumb coat, place it in the refrigerator for at least 30 minutes, turning the turntable as needed.

The buttercream will become hard as a result of cooling your cake, which will act as glue to hold any crumbs inside the crumb coat together and provide a strong foundation for your next layer of frosting.

Next Steps

Refrigerate for at least 30 minutes before proceeding to the next step, which is applying the final coat of icing. If you’re pressed for time, though, it’s absolutely OK to chill a crumb covered cake overnight before serving. Despite the fact that the crumb coat layer of buttercream is thin, it aids in the preservation of the cake layers beneath and the preservation of the overall moist and freshness of the cake. Keep in mind that the more time that elapses between baking your cake layers, decorating them, and serving them, the less fresh your cake is going to be. For me, a typical timeline looks somewhat like this: Bake the cake layers and create the buttercream on Day 1, then fill, crumb coat, frost and decorate the cake on Day 2, and finally photograph and serve the cake on Day 3.

However, it is completely acceptable to divide ″Day 2″ into two consecutive days: filling and crumb coating on one day, frosting and decorating on the following day.
This will shorten the time between baking and serving the cake to four days, but it will ensure that the cake remains fresh.
Keep an eye out for a future Cake Basics article where I’ll share all of my best techniques for creating cakes ahead of time and planning ahead of time to minimize the stress of baking, decorating, and serving on the same day, so be sure to check back!
Want to learn more about Cake Fundamentals?
Visit this page to read all of the postings and to learn about the caking ways that I’ve learned to like over the years.
Every step of the way, I’ll be there to support you!

ask a baker: how do i keep crumbs out of my icing?

This week, I’ve received a few of outstanding inquiries!
The first question comes from a Facebook commenter and is as follows: ″How do you keep crumbs out of your icing?″ I believe every Muddy’s baker would agree with me when I say that it is not a simple task!
However, with a little experience, it becomes far more manageable.
We found that a crumb coat is required 9 times out of 10 (and potentially more!) in order to keep the crumbs out of sight and in their proper place on the table.
As the name implies, it is a fairly unattractive, but incredibly useful, thin film of frosting that is applied over the whole cake to capture all of the crumbs, and then allowed to cure before adding your gorgeous coat of smooth crumb-free icing over the top.
I’ll walk you through the process of making the crumb coat step by step, and then I’ll give you some ideas on how to make less crumbs in the future.

Please keep in mind that these directions were created with buttercream frosting in mind.The same may or may not be true for other types!1.Prepare your cake so that it can be iced.Check to see that it is entirely cool!

If it is a layer cake, you can proceed to build it right away.
Make no effort to avoid crumb accumulation between cake layers; you can always blame them on the knife when you cut into your cake!
2.
Start by piling some frosting on top of your cake and working your way out and down.
Icing should be used to cover an 8-inch two-layer round cake and should be around 1 cup and 1/2 cup.

3.When it comes time to load your spatula with icing, fill it with as much as it can comfortably hold at one time.In order to reload the icing on your spatula, the less times you have to take it from the cake the better.4.Apply a thin, even layer of frosting on the top of your cake.For a deeper application of icing, you may opt to do what Karen did here and scrape off the excess before applying another coat.

When you need to remove your spatula from the cake, slide it from the cake rather than lifting it immediately off the cake.
Lifting, no matter how carefully you do it, has a tendency to pull and break crumbs off the top of the cake.
No, don’t put your crumb-coated spatula back in the bowl with your wonderful, clean frosting.
This is the point at which a lot of crumb-icing contamination starts.

Before you begin, scrape and/or wipe all of the crumbs off of the spatula.
6.
Apply the last coat of crumb coat.
Whatever number of crumbs are visible, make sure the surface is somewhat smooth and consistent.

You will thank me when you are adding the final coat of frosting on your cake!7.Wait until the crumb coat has dried fully before frosting the rest of the cake.While we recommend allowing the cake to lie uncovered at room temperature for 15-30 minutes, if you don’t have the luxury of time or your frosting is refusing to solidify, there are other choices.

Simply placing the cake in the refrigerator or freezer for 10 minutes, or more, will help to speed up the setting time of your frosting significantly.
Avoid doing anything else for fear of drying out your cake!
You may cover the cake to keep it from drying out during this period, but doing so may cause the hardening process to slow down even more.
8.
You are now ready to add your last layer of icing, which should be fresh and free of crumbs.

Now, here are a few of extra considerations to bear in mind: 1.Make sure you have more frosting than you think you will need for your cake before you begin!2.As soon as icing is contaminated with crumbs, it remains contaminated with crumbs indefinitely.You should scrape the crumby frosting into a separate container and wipe the spatula clean before continuing on your merry way if you happen to remove your spatula from the cake and it becomes covered with crumbs.2.

Check to see that your frosting has the proper consistency!
It goes without saying that you don’t want it to be too loose because it might cause the cake to slip off the cake and/or the layers to shift about.
However, frosting that is overly thick might cause a cake to crumble and a slew of unneeded crumbs to be produced.

The importance of this point cannot be overstated: do not remove or raise your spatula directly off of the cake.
It will rip your cake to shreds!
Gently slide the spatula off the counter.

4.
If at all feasible, add icing to the areas of the cake that have previously been iced rather than to the naked cake.
The reason for this is a little tough to explain, but what you want to prevent is running out of icing on your spatula while placing it on top of an unfrosted cake.
We don’t want the cake to come off with the spatula, therefore we’ll use a different method.

5.
Have a good time!
No matter what occurs, maintain your composure and keep on.

As is true of most genres of art, practically every error may be corrected or even integrated into a superior end result in some cases.And, if all else fails, there’s always cake pops!My fellow bakers, have a wonderful frosting day!

The secret to a swoon-worthy cake starts with the very first layer of frosting. It’s called a crumb coat, and can turn your cake’s presentation from ″meh″ to ″marvelous″!

A beautiful handcrafted cake is the result of a lot of effort.
From flouring the pans to mixing, baking, and chilling the cake itself, you’re already well into the second hour of preparation before the greatest part of the process even begins: frost the cake!
From the five different varieties of buttercream to the light and fluffy cream cheese icing atop this Old-Fashioned Carrot Cake, the most delightful finishing touch will look (and taste) even better if you apply a crumb coat before applying the frosting.

What Is a Crumb Coat?

It’s basically a thin layer of icing spread to the cake layers to glue them together and catch any stray crumbs. Despite the fact that it’s all too simple to plunge right in with a liberal dollop of frosting, omitting the crumb coat is not suggested. Anyone who has ever made a mess of a frosting job will understand! You begin working on the dessert that your cake stand was specifically designed for, armed with a bowl of exquisite frosting. The result of a few excessively exuberant frosting attempts is a flaky, lumpy jumble of cake. You’ll notice that the more you try to smooth over it, the worse it will look—not to mention how much frosting you’ll have wasted in the process, with a lot of cake remaining to cover. If you use the crumb coat, you can avoid a common baking annoyance entirely. When applied thinly, it serves as a primer, laying the groundwork for a swoon-worthy finish. It’s so simple that you don’t even need special equipment to pull it off. With a cake stand that can be readily turned as you work, all you truly need is patience to complete the project. An offset spatula can also make the job a little simpler. Wilton 13′′ Offset Spatula (a favorite of our Test Kitchen)
Wilton Cake Turntable
Wilton 13′′ Offset Spatula (a favorite of our Test Kitchen).

Are you ready to give it a shot with a crumb coat?
There’s no need to wait for a birthday party to come around to celebrate.
Every day that ends in the letter Y is a favorite day for us to bake cakes!
Here are a few of our favorite layer cake recipes to get you started.
It’s as simple as baking, cooling, sealing, and frosting the layers—and then eating!
Taste of Home has 40 excellent layer cake recipes.

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Majestic Pecan Cake

This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

Malted Chocolate & Stout Layer Cake

Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

Best Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Black Walnut Layer Cake

The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

Moist Chocolate Cake

Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida

Cherry Nut Cake

This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

Favorite Coconut Cake

Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.

Strawberry Mascarpone Cake

Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Carrot Cake with Pecan Frosting

My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana

Chocolate Cake with Chocolate Frosting

I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message

Lemon Ricotta Cake

This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.

Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey

Spiced Devil’s Food Cake

This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon

Pumpkin Pie Cake

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.

Southern Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

Blue-Ribbon Red Velvet Cake

The interior of this two-layer beauty is a vibrant shade of crimson.
It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
Feel free to experiment with different colors of food coloring to fit the occasion.
At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
This cake, I believe, will be a hit at your home as well as mine!
Anchorage, Alaska resident Cindi DeClue writes:

Contest-Winning Chocolate Potato Cake

This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana

Maple Walnut Cake

With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

Butterscotch Cake

Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.

Cookies-and-Cream Cake

If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas

Coconut Chiffon Cake

The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

Brooklyn Blackout Cake

This cake will be a hit with chocolate lovers everywhere.
When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.
Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.
Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:

Why Does My Cake Fall Apart?

Have you ever found yourself asking yourself the vexing question, ″Why does my cake keep falling apart?″ If this is the case, you have most likely dealt with the difficulties of a cake gone wrong.
The frustration of putting in all of that hard effort into preparing a cake just to have it come apart is understandable.
There are a variety of potential reasons why your cake may crumble and break apart.
It is inconvenient to have to cope with the ultimate consequence, regardless of the cause behind it.
To your advantage, there are certain measures you can take to figure out what’s causing your cake to crumble and how to mend it.

Why Does My Cake Fall Apart?

There is no denying that a cake that has fallen apart is a frustrating experience. Once you’ve spent all that time preparing it, you’ll be disappointed when it falls apart when you attempt to serve it. Fortunately, there are several precautions you can take while baking your cake to assist guarantee that it doesn’t crumble throughout the baking process.

Too Much Moisture

It is possible to make your cake break apart if you add too much moisture to it (such as milk, buttermilk, or oil). Because of this, the wet and dry components will not be in the right proportions. Because there is an excessive amount of moisture in the batter, the structure will not be able to hold together.

Too Little Moisture

In addition to having too much moisture, having too little moisture might cause the cake to crumble and crumble and come apart. If there is insufficient moisture, the cake will be dry. When you attempt to cut it, it will disintegrate as a result of this.

It Was Too Hot When You Cut It

Even as a cake cools, the frosting is still setting, making it fragile. When a cake is sliced while it is still warm, the structure is not completely set yet. If you cut into it while it is still hot, it may crumble and break apart as a result.

Didn’t Bake It For the Right Amount of Time

Unless you bake your cake for an adequate amount of time, or if you bake it for an excessive amount of time, the texture will be incorrect. It is possible that your cake will come apart in either situation. Cakes are fragile, and the amount of time spent baking them is critical to creating the desired texture.

Your Frosting is Too Stiff

Using too thick a frosting might cause the cake to disintegrate while you’re putting the finishing touches on it. If the frosting is too hard, it will be difficult to spread neatly. This will cause the delicate outer layer of the cake to be torn apart.

How to Prevent Your Cake From Falling Apart

Fortunately, there are a few easy precautions you can take to keep your cake from crumbling to pieces while serving it. By following these instructions, you may assist to guarantee that your cake has a nice, soft texture when finished.

Make Sure to Carefully Measure Your Ingredients

Make sure to properly measure your components to verify that you are obtaining the proper amount of each and every one of them. In order to get the most exact measurements, weigh your ingredients before measuring them out.

Make Sure to Bake it According to the Recipe

Make sure to bake your cake for the specified period of time specified in the recipe you are using. Check the finished product with a toothpick to see whether it is done. If the toothpick comes out clean, your cake is done; if not, return it to the oven for a few more minutes until it is.

Allow it to Fully Cool

Allow for complete cooling of your cake before cutting or decorating it. Allow it to cool in the pan for a few minutes after it has been taken out of the oven. Afterwards, gently move it to a wire rack and let it aside to cool completely before relocating it. The pan should be carefully inverted onto the wire rack as it is being transferred to prevent the likelihood of it shattering.

Use Room Temperature Frosting When Decorating

When it comes to decorating a cake, the temperature of the frosting is critical. You will want to use frosting that has been left out at room temperature. A cake with frosting that is too cold will be hard and may rip when you try to spread it on top of it.

Use an Offset Spatula to Frost

When frosting your cake, use an offset spatula to provide a smooth finish. This will help the icing to spread evenly across the surface of your cake. Rubber spatulas should be avoided since they are not sensitive enough for this application. LEGERM Cake Decorating Angled Icing Spatula Set of 6 with Wooden Handle, 8 and 10 Inch Overall Length

No More Cake Falls Apart When Cutting

But why did my cake crumble in the first place?
Crumbly cakes that crumble to the ground are incredibly inconvenient.
These icings are not only a nuisance to clean up, but they may also degrade the texture of your cake.
Fortunately, there are several precautions you may take to avoid this from happening, allowing you to continue baking your beautiful cake.
Do you have any queries about why my cake crumbled to the ground?
If you have any questions, please post them in the comments section below.

Do you think this article is interesting?Please share this with your Facebook friends.

How to Prevent a Cake From Crumbling

Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.
Image courtesy of: bhofack2/iStock/Getty Images.
Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.
In the event that your fruit cake is moist yet crumbly, and your cake comes apart when you cut it, there are many easy fixes.

Reasons for a Crumbly Cake

The gluten level of the flour you use to make your fruit cake is one of the primary reasons why your fruit cake is moist but crumbly.
According to a review published in the Journal of Gastroenterology and Hepatology in March 2017, gluten is a complex protein that has an impact on both the flavor and the texture of the dough it contains.
In the preparation of a cake, the basic proteins in flour are converted into the more complex gluten protein, which is responsible for holding the dough together.
In accordance with Dorsey Schools, all-purpose flour can include anywhere from 10 to 12 percent gluten by weight.
Dense cakes are caused by the use of flours with a high protein content as well as the use of an excessive amount of flour in the dough.
Because all-purpose flour has a high gluten level, if your cake crumbles when you cut it and you used all-purpose flour in your recipe, the high gluten content is the reason for the moist yet crumbly texture of your cake.

Cooking gluten-free meals, such as this Gluten-Free Chocolate Quinoa Cupcakes recipe from LIVESTRONG.com, is no different than cooking any other type of cuisine.According to a research published in the journal Food Science and Biotechnology in August 2018, if a gluten-free cake crumbles when sliced, the gluten-free flour used in the recipe is likely to blame for the failure.It is impossible for the cake to achieve a solid texture because of the lack of gluten.The end result is a moist, crumbly cake.

Crumbly Cake Fix Methods

If you choose the appropriate flour, one with a reduced gluten level, you can avoid the crumbly cake disaster. Soft wheat cake flour, which is milled only from soft wheat, has anywhere from 7 to 9 percent protein, resulting in a light, fluffy cake.

Tip

It is not recommended to substitute bread flour in a cake recipe.
Bread flour includes the highest concentration of gluten, ranging from 12 to 14 percent, and is thus only ideal for recipes that require a firm consistency to be achieved.
Oregon State University Extension Service suggests slicing cooked gingerbread and coffee cakes that have been frozen while they are still half frozen, according to the website.
When they are fully thawed, they will not crumble as a result of this.
Another remedy to a crumbly cake is to use a lot of butter and oils since they have a high fat content.
However, if you choose a healthy alternative, both applesauce and banana may be used as fat substitutes in baking recipes without sacrificing flavor.

Purees, such as applesauce, have the ability to provide moisture to a cake and keep it from drying out and crumbling, while also containing less calories than butter or other oils.Avoiding overbaking your cake is one of the most crucial steps in avoiding it from coming apart when you cut it.A dessert that is overbaked, such as cheesecake, can become excessively stiff and crack when it is cooled, according to Iowa State University Extension and Outreach.The same is true for angel food cakes and fruit cakes: pay close attention to the temperature and timing recommendations in the recipe to avoid a crumbly dessert.

What is a crumb coat?

A crumb coat is a very thin layer of icing that is used to ″glue″ crumbs to the cake, lock in the cake’s moisture (this is especially important if the cake needs to be stored before being decorated), and give an even basis for more frosting to be applied.
It’s essentially a delectable primer for your cake creation, serving to keep the cake on the cake side and the icing on the icing side of the cake.
Everyone is dancing in their own personal place.

Ready, Set, Spread

Distribute a thin layer of frosting over your cake with the use of an offset spatula.
When you cut into the cake (and crumbs), it should be thin enough that you can see through it.
Don’t be concerned about apparent crumbs; they are all a normal part of the process!
Smooth out the icing as much as you can and let it aside to dry until it has crusted over or feels dry to the touch, about 30 minutes.
Before you add the final layer of icing, make sure the crumb coat is completely dry.

That’s It?

Yep! Once the crumb coat has dried, you will be able to finish frosting and embellishing your cake. Maintain your regular icing technique and rely on your beloved crumb coat to protect the cake surface from contaminating your frosting at this point. It’s a lovely, crumb-free confectionary. Suggestions and Techniques When preparing your pan, use only a small amount of flour since too much flour might result in crumbs.
In order to avoid melting the crumb coat, the cake must be totally chilled before proceeding.
If you’re preparing a tiered cake, make sure the cake is level and tort before you start
To crumb coat your cake, you may use any type of buttercream frosting
just make sure it is thin enough so that it does not tug at the surface of the cake.
Keep glazes and royal icing from being used for crumb coating
they may be delicious, but they are too sticky for a crumb coat.
To crumb coat your cake after you’ve decorated it with a star fill-in, use the same color icing as your star fill-in.
If you’re using fondant, apply one extra layer of icing over your crumb coat before draping your fondant
this will assist the fondant adhere to the cake
if you’re not using fondant, do not use fondant at all.

Are you ready to put your spatula talents to the test on your own crumb coat? Take a look at our video, get your equipment together, and get to work! We’d love to hear how it went in the comments section below, or you can tag us on Instagram @WiltonCakes.

How to crumb coat a cake – a basic guide by Lily Vanilli

This lesson will teach you how to crumb coat a simple layer cake with buttercream, but you may customize your cake by adding extras such as jam, caramel, or fresh fruit between the layers as desired.
It may take a little time, but this step is really necessary if you want to make a properly iced cake on the first try.
What is a crumb coat, and how does it work?
A crumb coat is the initial layer of buttercream icing applied to a cake and is an incredibly critical phase in the process of decorating a cake with buttercream.
Because it seals in the sponge, it keeps it from drying out, and, as the name implies, it collects all of the crumbs from the sponge and prevents a barrier from forming, resulting in a final icing that is absolutely clean and devoid of crumb residue.
If you have a turn table, this method will be much easier; however, if you don’t, don’t panic; you can flip the cake around as you go; it will simply take a bit longer.

For the first sponge, pipe a tiny quantity of buttercream onto your board or card and arrange the second sponge on top of it. This will help to keep your cake in place and prevent it from moving or wobbling. Prepare your icing by pipeing a small layer on top of the sponge and spreading it out to the edges. Repeat this procedure with the remainder of your sponges, making sure that all of the layers are piled equally to ensure that your cake is as straight as possible when finished. Don’t be concerned if your sponges are a little uneven
you can fill in any gaps with more buttercream. Pipe lines of buttercream around the outside of the cake to finish it off. Because it spreads out more evenly, I find it simpler to pipe in a zig zag pattern than a straight line. Spread it evenly on the cake with a palette knife – you may go from top to bottom or bottom to top, depending on how it feels best for you – using a spatula. Once the cake is entirely coated, it is time to tidy it up. Position your scraper so that it is only just touching the edge of the cake and gently draw it all the way around the cake to get a consistent finish. You don’t want to remove a lot of buttercream from this area
you just want to balance it out. In order to finish, use your palette knife to scrape away any surplus paint from the top by bringing it from the edge to the centre of the painting. It is not necessary to have a precise finish because you will be covering it with another coat. Refrigerate or freeze the cake until the crumb coat has hardened, about 30 minutes after baking.

TIP: If you are preparing a really big or multi-tiered cake, you may reinforce the structure by inserting pieces of dowel between the layers of the cake pan. Just make certain that you trim it to the appropriate size.

For a Smooth Finish, Apply a Crumb Coat Before You Frost a Cake – Article

If you’ve ever marveled at the beautiful frosting on a professionally prepared cake and wondered why your frosted cakes frequently end up speckled with crumbs, here’s a hint: it’s because you’re not using enough butter.
Crumb cover your cake before you apply the real frosting to make it seem more professional.
Once the cake’s surface has been sealed and any stray crumbs have been secured, applying the final coat of icing will be considerably easier and less time-consuming than previously thought possible.
To begin, use a dry pastry brush or your fingers to brush away any stray crumbs from the cake’s surfaces.
To begin, fill and stack the tiers of a layer cake (if you’re preparing a multilayer cake).
Then, using a very thin coating of icing, cover the whole surface of the cake with another layer of frosting.

This layer may be translucent if the icing is made of lighter colors.Don’t be concerned; its function is just to seal the surface.Fill up any cracks or divots in the cake using a pastry bag.Refrigerate the cake for 5 to 10 minutes after smoothing the surface of the crumb coat (don’t worry if it’s speckled with crumbs).This will allow the frosting to set and firm up.

Before completing the cake, thoroughly wipe the spatula, the rim of the mixing bowl, and the whole work surface to remove any crumbs, which have an almost magnetic attraction to the frosting and can cause it to clump together.
Finally, you’ll be ready to frost the cake with a smooth, crumb-free frosting.
The most straightforward option for a crumb coat is a small amount of the real frosting.
Depending on the size of your cake and the amount of patching you need to perform, a crumb coat should require around 1/2 cup of frosting to complete.
When it comes to making additional frosting, I’ve discovered that I don’t need to because I end up using less for the final layer.

Instead of frosting, strained preserves can be used as a fine crumb coat on a variety of baked goods.It’s especially handy if you’re intending to top the cake with a warm chocolate glaze since it results in a sleek, translucent layer that’s easy to see through.Make a thin and smooth sauce by melting 1/2 cup jelly, jam, or preserves with 1 tablespoon water until thin and smooth.Strain the hot mixture into a small bowl and use a pastry brush to apply a thin coating over the cake’s surface to seal it.Allow the to sit for 5 to 10 minutes to harden before applying the final icing to finish it off.It should have a tacky feel to it.

How (and why) to crumb coat a cake

There are those who create cakes – for special occasions such as birthdays and workplace parties, or just because it is so quick and simple to get from ″I NEED some chocolate″ to ″I HAVE some chocolate″ and make a chocolate Cake Pan Cake.
Another type of baker is a cake baker, who has a complete arsenal of tools including multi-sized cake pans, cake strips, offset spatulas, piping bags, and the all-important revolving cake stand, which is required by any self-respecting cake decorator in order to complete their perfectly baked confection.
You’re aware of which camp you belong to, aren’t you?
If you’re a Cake Baker, feel free to skim through this page only to have the satisfaction of saying to yourself, ″Yeah, yeah, I know all that; it’s SO simple,″ after reading it.
However, if you prepare cakes without the full support of a trained Cake Baker, continue reading this article.
The crumb coat is one of the first steps in your journey from ″sure, I can slap icing on a cake″ to ″Every cake I bake is a reflection of my bright inner artist.″ Learn how to accomplish it here.

I bake cakes, but I’m not what you’d call a Cake Baker.So, until recently, I had never done a crumb coat, which is essentially your layer cake’s underwear: a thin coating of frosting placed prior to the thicker layer of ″actual″ frosting to give the cake some structure.″She’s being too picky,″ I thought.″It takes too much time.″Can it truly make that big of a difference?″ As it turns out, a great deal.

By using a crumb coat, you can ensure that your final cake will never expose any of its flaws, such as a crumbly side, a dimpled top, or a thumbprint produced by your oven glove accidently.
A crumb coat essentially smooths over all of the imperfections in your cake, giving you with a perfectly smooth surface on which to swirl, pipe, and style the remaining frosting.
And the greatest part, at least for someone like me who is only a casual cake baker, is that it is free.
It’s a simple process.
And with lightning speed.

Although the cake will need to be chilled in the refrigerator for a couple of minutes to set the frosting, these brief breaks provide the perfect moment to dig out your sprinkles, plan your spatula strategy, and maybe even check Instagram.To demonstrate, let’s take a look at Classic Birthday Cake, which happens to be one of our favorites.

Prep your baked cake

First and foremost, make certain that your cake layers are completely cool.
Frosting a warm cake is a futile endeavor analogous to producing iced coffee by putting ice cubes in hot coffee – you can accomplish it, but you won’t get fantastic results if you do it that way.
Your cake might be completely crumb-free — or it can be a little crumb-y, like this one, which is delicious.
Using a pastry brush, remove any visible crumbs from the top and sides of each layer of the cake.
When I use cake strips, my layers stay delightfully flat, but the delicate sides of the layers are occasionally prone to a small cracking, which is something I dislike.
This, I believe, is due to the strips of parchment paper protecting the sides of the pan, preventing the cake from producing a nice brown crust on the top.

To be honest, I’d rather use the strips and take the chance on the small crumbiness; I appreciate not having to cut a large dome off the top of each of my layers, nor do I mind the possibility of rough, overcooked edges.Begin by lining a serving dish with three or four pieces of parchment or waxed paper, then placing the bottom layer of cake on top of the paper.As you frost the cake, the paper will keep the serving plate from becoming soiled; once you’re through, you’ll just remove the strips out of the dish.Ta-da!The plate is in pristine condition.

Frost the bottom layer

After that, apply the main layer of icing.
Our Classic Birthday Cake recipe calls for 1 cup of chocolate icing, which is included in the price.
Spread the frosting over top of the cake with a metal offset spatula (if you have one), a nylon spreader, a table knife, or any other favorite tool; you won’t have to worry about any crumbs because the main layer of frosting will be buried within the cake.
Spread the frosting evenly over the top surface, allowing it to extend a little over the edge if desired; there is no need to be precise.
Placing the second layer on top of the frosted bottom layer is recommended.
Run a spatula over the edge of the cake to flatten any icing that has risen above the edge.

By the way, make sure you have a place to put your tools; I normally just lay everything on a sheet of waxed paper, which can then be thrown away later.If it is feasible for your schedule, leave the cake in the refrigerator for approximately 30 minutes (or up to 2 hours) to allow the frosting to chill and solidify a little more before serving.This interim step, while not absolutely necessary, ensures that the top layer does not slide about on a slick of warm frosting as you attempt to put the crumb coat on top of the cake.

Apply the crumb coat

Crust coat: Once the cake has been refrigerated, it is ready for its crumb coat, whose ultimate objective is to collect and trap any loose crumbs, anchoring them in place before to applying the next layer of frosting to the cake.
Apply a thin layer of icing all around the sides and over the top of the cake to get started.
You’ll notice that I mentioned ″thin layer,″ which means that you just want to slightly cover the cake.
In all honesty, the frosting should be little more than 1/8″ thick at the most.
It is OK for some of the cake to be visible through the frosting.
The appropriate tool for smoothing and ″trimming″ your crumb coat is a bowl scraper if you notice that the frosting has become overly thick in some areas of the cake.

Up addition, you want to fill in any little divots and smooth out any slight depressions that may have occurred.While it is not intended for this purpose, a crumb coat may be used to correct some very severe mistakes, such as the grape-sized chunk of cake that got stuck as you were turning the cake out of its baking pan.Whatever method you use, the end result should be a smooth, crumb-free surface.

Chill to set

Refrigerate your crumb-covered cake for additional 20 minutes after it has been coated.
You want the frosting to dry and stiffen sufficiently so that you can easily apply additional frosting to it without it dragging or sticking.
If you run the tip of your finger across the crumb coat and it comes away clean, your crumb coat is ready to use.
Oh, and here’s a hint: no matter how tempting it may be, resist the temptation to scrape your spatula full of crumb-y remaining frosting back into the large bowl of icing.
All you’ll do is to incorporate crumbs into your crumb-free frosting, so undermining the benefits of your crumb coat.

Finish frosting your cake

Now comes the fun part: decorating your cake with your last, gorgeous coat of icing.
I prefer to start by spreading icing all over the cake in a haphazard manner, then, if I’m feeling very creative, I’ll shape it into a ″look.″ For example, these vertical scallops, which I created with nothing more than a nylon spatula.
I could have done a better job with the top if I had been more creative.
If you add some tall candles, it’s not a bad-looking cake for someone who will never achieve the prestigious position of Cake Baker!.
Now that you’ve mastered th