“You can’t ice a cake when it’s warm, because icing is basically all fat, and it melts when warm. Just be patient” All cakes need a crumb coat and a finishing coat. “You’ve got to prime it!” says Goldman. So if you get crumbs in the frosting on the first layer, it’s okay!
How do you put icing on a cake without breaking it?
Place a spoonful of icing on top of the cake and spread it evenly across the top and sides. For a smoother layer, dip your knife in warm water, shake off the excess drop, and run it over the icing surface. Place your iced cake in the refrigerator for 30 minutes to set, then enjoy!
How do you ice a cake with two layers?
Layer Cake Icing Technique Bake two cake layers of the same size. Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Cover the cake layer with filling. Place the second layer of the cake on top of the first. Ice the cake with a crumb coat. Ice the cake with a final layer of icing. Finished.
How do you keep a cake from crumbly?
A chilled cake holds together better than a room-temperature or warm one, and fewer crumbs will lift from the cake’s surface during frosting. Tip: Don’t flour pans heavily before baking, as this creates excess crumbs. Remove the cake from the refrigerator and gently sweep away loose crumbs from its surface.
How do you get crumbs out of cake frosting?
If crumbs appear in the frosting, leave them– they’ll remain trapped in the crumb coating and will not migrate to the outer layer of smooth frosting. Refrigerate the cake for another hour or two if possible to let the crumb coat set.
Got Crumb Problems? Here’s How to Ice a Cake the Right Way
The battle to make a cake seem beautiful is genuine for everyone who has ever attempted to ice one, especially if there are crumbs in the way. Duff Goldman shows you how to frost your cake so that you may have a beautiful cake every time.
Got Crumb Problems? Here’s How to Ice a Cake the Right Way
- Step 1: Allow the Cake to Cool Cakes should be let to cool on the counter rather than in the refrigerator, according to Goldman.
- Ideally, the cake should be at room temperature or slightly chilled before icing it, according to Goldman.
- Cake cannot be iced while it is still warm because the frosting is mostly fat and melts while it is warm.
- ″All you have to do is wait.″ Step 2: Apply a Crumb Coat to the surface.
A crumb coat and a finishing coat are required for all cakes.According to Goldman, ″you’ve got to prime it!″ In other words, it’s fine if you have crumbs in your icing on the first layer.Prepare the cake by leveling it with a spatula, frosting it, and scraping off the excess frosting.Goldman advises that the crumby buttercream should not be mixed with the clean batch of buttercream.Application of the ″Finishing Coat″ is the third step.Even more buttercream should be piled on top of the cake.
- ″Icing a cake is the most fundamental kind of sculpting,″ adds Goldman.
- A lot of buttercream is applied and then scraped off the excess,″ she explains.
- Cover the cake with long, smooth strokes and smooth it out as much as you can.
- According to Goldman, the longer the strokes, the fewer lines you will perceive.
- Check out the video above to see how it’s done.
Are you looking for a nice cake recipe to get you started?You can get the recipe for his chocolate cake here, as well as the recipe for his Swiss Buttercream recipe here.MORE: How to Frost a Cake in Seconds with This Ingenious Technique Buddy’s Laughter-Inducing Audience Tips for a Warm Welcome and Extra Frosting ‘Frost-Along,’ a song by Buddy Valastro
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How to Ice a Cake
- Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.
- A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.
- Continue reading to find out how to frost a simple cake or a layer cake from scratch.
- 1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
- 2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
- 3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
- It is also not permissible to use other types of sugars in icing, such as brown sugar.
- 4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
- if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.
- 5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
- Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.
- 6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
- By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.
- 7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
- 8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement
- 1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
- Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
- You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.
- 4 Filling should be applied on the cake layer. Spoon the filling of your choice onto the bottom layer of the cake and spread evenly. Spread it evenly across the layer with a spoon or a knife until it covers the entire layer. Cake fillings that are popular include raspberry, lemon curd, cream, and chocolate
- avoid allowing the filling to leak over the sides of the cake since you don’t want it to mingle with the frosting.
- 5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
- When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.
- 6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
- be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
- It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
- Allow for half an hour of drying time after applying the crumb coat before proceeding.
- 7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
- Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.
- 8Finished. Advertisement
- Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were before!
- Concerning the Question What is the best way to write ″Happy Birthday″ on a birthday cake? If you wish to write with icing, you’ll need a piping bag to do so. You fill the piping bag halfway with icing, hold on to the top, and squeeze the icing out of a small hole at the bottom of the bag with your other hand, writing with the tip. What can I do to ensure that my icing has a very smooth surface? It is possible to get an icing smoother from your local craft store.
- Question How can I make my frosting harden? It’s like a slim spatula with a flat blade that’s made to smooth surfaces like cakes. Refrigerate the cake once it has been frosted. After a few hours, the frosting will begin to thicken and become more solid. Keep in mind that the frosting will never get completely solid. What should I do if the custard causes my cake layers to become slick as they bake? Place the cake in the refrigerator overnight to allow the custard layers to firm up a little. If you are still having difficulties, you can put the cake in the freezer overnight and cover it with plastic wrap to prevent ice from forming on the cake – but this is not recommended.
- Question What is the proper way to apply rolled frosting to a cake? Make the icing a little larger in diameter than the area you wish to cover with it. Place it over the cake slowly and carefully, cutting away the edges with a sharp knife. What is the best way to build a piping bag?
- Question What is the best way to create butter icing? Mix together 90g soft butter, 160 grams confectioners’ powdered sugar, and 1 tablespoon water in a stand mixer, adding the sugar and water gradually to the butter.
- Question What is the best way to bake a cake without using an oven? Community of Lena Mao Answer A cake cannot be baked in the absence of an oven.
- Question Is it feasible to manufacture icing that does not contain butter? To make it thicker, you may add powdered sugar and water, which should be refrigerated for about half an hour before serving.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. In addition to confectioner’s sugar, other names for it include powdered sugar, icing sugar, and 10X sugar.
- You may put the cake in the microwave for 10 seconds on maximum power if you’ve been a little sluggish and the icing is starting to solidify before you’ve finished putting it on the top of it. This should help to clear it up and restore its runny consistency.
- If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use. It takes the full bag of icing sugar to make one cup of water.
Things You’ll Need
- Ingredients: confectioners’ sugar
- boiled water
- a mixing bowl
- a teaspoon
- a cake
- food coloring and seasoning
- a filling
About This Article
- Summary of the ArticleXTo frost a cake, start by making your icing by putting confectioner’s sugar and boiling water in a mixing bowl and stirring until it reaches the consistency you wish.
- Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.
- A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.
- Dip your knife in warm water, brush off any excess water, and run it over the icing surface to create a smoother coating.
Allow 30 minutes for your iced cake to set before cutting and serving it up!More information from our Professional Baker co-author, including how to utilize frosting between layers of cake, may be found further down in the article.Did you find this overview to be helpful?This page has been viewed 817,417 times because of all of the people who have contributed to it.
Can you ice a cake without crumb coat?
Four strips of parchment paper tucked below the borders of the cake will create a pristine-looking cake stand. When you’re ready to apply the second and final coat of icing, use the offset spatula to allow the icing to flow over the sides of the cake and make creative swirls all over the cake, making sure there aren’t any crumbs visible.
How do you keep a cake from crumbling when you ice it?
Make a crumb coat with your icing that has been thinned a little and then finish with your icing. Simply take a tiny bit of your buttercream and dilute it just a little with milk before spreading it thinly all over the top and sides of your cake. Simply place it in the refrigerator for no more than 5 to 10 minutes at a time.
Why icing is full of crumbs?
The ″crumb coat″ is a foundation coating of frosting that is used to help capture crumbs that would otherwise make your completed cake appear sloppily decorated. Add an extra scoop of buttercream to the top layer and carefully press it to the corners of the cake, then down the sides of the cake to finish it.
What is the easiest way to spread icing on a cake?
Thicken half a cup of frosting with a little milk or water to make it extremely simple to spread. Spread a thin layer of it on the tops and sides of the cake using an offset spatula, and then refrigerate until firm, about 15 minutes. If there are still crumbs visible through the icing, repeat the process.
Why is my cake crumbly but moist?
- A cake’s crumbly texture and moist texture are caused by the high or low gluten content of the flour that is used to bake it.
- Gluten content is measured in grams per 100 grams of flour.
- Gluten is a gluten-containing component found in flour.
- When large amounts of flour are used to make a cake, excessive levels of gluten are added to the cake batter as a result of the excessive amount of wheat utilized.
How do you frost a cake for beginners?
- Trim and level the cake layers before applying the frosting.
- Strips of parchment paper are used to cover the surplus area.
- Place the bottom cake layer on the turntable and turn it to the right.
- Place the first layer of icing on the cake.
Stack the cakes one on top of the other.Using a crumbs coat, cover the cake.Smooth the sides of the cake with a layer of frosting.Using piping bags and tips, create a beautiful design.
Should I put cake in fridge before icing?
Don’t frost a cake that is still warm. It is critical, according to the baking professionals in our test kitchen, to allow the cake to cool fully before icing it. Much better, you may let the cake sit in the refrigerator for a few hours to make the procedure even simpler and quicker.
What do you put on cake before icing?
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.
How do you spread icing evenly on a cake?
- Using an offset spatula, spread a large dollop of frosting (approximately 1 to 112 cups) on top of the bottom layer of the cake and spread evenly.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you.
- The icing that hangs over the sides of the cake will assist you in frosting the sides of the cake.
How do you ice a cake without icing spatula?
If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up. What exactly is it? Next, place your icing in a freezer bag and freeze it until firm. Push the frosting to one corner of the bag and screw the bag closed.
What happens if you put less flour in a cake?
If a cake recipe asks for three cups of flour, for example, you will wind up with two cups and thirteen tablespoons of flour instead. If you simply use this quantity of flour in a cake, the texture will be more soft. If you eliminate any more flour from the recipe, the cake will become too crumbly.
How long should you wait to put icing on a cake?
Our guideline for how long to let a cake cool fully before frosting it is to allow it to chill for at least 2-3 hours. After that, apply a crumb coat to the cake and place it in the refrigerator for up to 30 minutes. Once it is completed, you will have complete freedom to ice to your heart’s desire.
Can you ice a cake without a turntable?
There is no doubt that you can complete this task without the use of a turntable hack, but doing it with a microwave wheel expedites the process, and the more smoothly the cake is turned throughout its turning motion, the smoother the icing on the edges of the cake will be.
How do you ice a cake with a spoon?
Gently push down on the surface of the frosting with the handle side of the spoon while holding the cupped half of the spoon. Drag the frosting in a straight line from one side to the other using the handle side. To achieve a great layered look, repeat the process, shingling each line on top of the previous one to get the desired effect.
How to Ice a Layer Cake Without a Crumb in Sight
- When it comes to baking the ideal layer cake, appearance is (nearly) everything.
- Here’s how to make the perfect layer cake.
- After a long day of baking and icing, you’ve earned your reward with a scrumptious buttercream frosting that tastes as good as it looks!
- But now it’s time to put some ice in that thing.
Claire Saffitz, senior associate food editor at Bon Appétit, is the ideal baker, and she answers all of your questions and more: If you don’t already have a little offset spatula, the first thing you should do is go out to the shop as quickly as possible to get one.Before you place your first cake layer on the cake stand, dab a few of areas of frosting on the cake stand to help hold everything in place.Four strips of parchment paper tucked below the borders of the cake will create a pristine-looking cake stand.It’s important to remember that Claire is a lefty, so if you’re a righty, you should spread the frosting with your right hand while rotating the cake stand with your left!Repeating this action will guarantee that the cake is uniformly frosted.An skillfully frosted cake requires the ″crumb coat,″ which is a thin, uniform coating of icing that covers the whole surface of the cake.
- This stage is acceptable because you will be adding extra frosting later on to cover the entire cake.
- In addition, even though it may seem impossible, it is critical to refrigerate the cake after the ″crumb coat″ to ensure that the butter in the buttercream has hardened, which will make icing the entire cake and decorating the cake much simpler.
- When you’re ready to apply the second and final coat of icing, use the offset spatula to allow the icing to flow over the sides of the cake and make creative swirls all over the cake, making sure there aren’t any crumbs visible.
- Good luck with your swooshing!
How to ice a cake smoothly without crumbs – Annie’s Amazing Cakes
- How do experts ice their cakes so perfectly smooth, and where do all the crumbs go to disappear?
- You may also produce smooth, crumb-free cakes using a few simple techniques.
- I’ve began with a torted cake to serve as an illustration.
Place a tiny amount of your frosting in a small bowl.Ideally, you don’t want any crumbs to ″contaminate″ the large mixing bowl of icing.2.Next, you’ll apply a ″crumb coat″ of icing to the top of the cake.This is a thin coating of icing that is applied to the top of the cake to keep the crumbs within.3.
- Enable the cake to rest for approximately 15 minutes to allow the crumb coat to dry completely.
- During this time, I prefer to wrap the cake in plastic wrap and place it in the refrigerator.
- (The lid should not come into contact with the cake.) 4.
- Once the crumb coat has had a chance to dry a little, apply a thick and final coating of icing over the whole cake.
5.If you see any crumbs in the final layer, use a toothpick to pick them out of the paint.Allow the final application of icing to set and dry on the countertop for approximately 15 minutes.(It’s not in the refrigerator.) When icing is cold from the refrigerator, it is difficult to smooth.) Sixth, the Viva paper towel is the most vital instrument for smoothing down the cake.
Purchase a roll of Viva paper towel that is totally white and has no design on it.7.Place a sheet of Viva paper towel over one section of the cake and gently press it down.To carefully massage the icing, use the back of your index and middle fingers.Although your finger will move, the paper towel will remain stationary.
This process smoothes out all of the ″wrinkles″ on the skin surface.8.It will require many pieces of paper towel to complete the task, which will take some time.However, your cake will end up looking somewhat like this.After you have finished decorating the cake, any tiny mistakes will be completely overlooked.
-Annie Pryor, in her own words
6. Create a Crumb Coat
- The ″crumb coat″ is a foundation coating of frosting that is used to help capture crumbs that would otherwise make your completed cake appear sloppily decorated.
- Add an extra scoop of buttercream to the top layer and carefully press it to the corners of the cake, then down the sides of the cake to finish it.
- Spread the buttercream along the edges of the cake with a smaller offset spatula, making sure that the entire cake is covered in a thin coating of buttercream.
- There’s no need to worry if the crumbs get mixed up with the icing; this layer will be coated again.) Drag the edge of the long offset spatula across the top of the cake, spreading the buttercream into a thin, even layer on the top of the cake.
Place the entire cake in the refrigerator for at least 30 minutes and up to overnight to allow the flavors to blend.
7. Finish Frosting the Cake and Garnish
- As soon as the crumb coat is set, take the cake from the refrigerator and spread another layer of buttercream over the whole cake, using up all of the remaining frosting using the offset spatulas.
- You may use toasted cake crumbs*, toasted and ground almonds, chocolate shavings, or ground cookies to adorn the edges of the completed cake by sliding strips of paper below the sides of the cake and gently pressing the crumbs along the edges with your hand.
- Alternatively, you might leave the cake simple and demonstrate your ability to properly frost a cake—after all, who’s going to argue?
- * Alternatively, you may toast the cake trimmings on a baking sheet lined with parchment paper at 300°F for about 10 minutes until they are crispy.
Allow the toasted cake to cool slightly before pulsing it into crumbs in a food processor and using them to cover the cake in a thin layer.
How to frost cake without crumbs
- In this video, I’m going to demonstrate how to frost a cake without leaving crumbs behind.
- If this stage is skipped, crumbs will appear in the final layer of icing, which will have an adverse effect on the overall appearance of the cake.
- Crumb coating is the term used to describe the method of keeping crumbs away from the exterior of a cake.
- After the cakes have been baked and cooled, they must be filled with a frosting of your choosing, which can be buttercream or another filling such as jam, curds, ganache, or other similar ingredients.
In certain circumstances, the same filling may be used for the crumb coating; for example, most buttercreams and ganaches can be used.After the cake has been filled, it is time to apply the crumb coat.A crumb coat is a thin layer of buttercream or ganache that is applied to the surface of a cake to seal in crumbs and prevent them from adhering to the final coat of icing.Prepare the butter cream and put part of it on the cake before covering the entire cake with a thin layer of icing to finish it off.You may smooth it out with a spatula if you like.This should be placed in the refrigerator to firm up.
- When the frosting is solid, you can apply the last layer or layers of icing until the cake is as smooth as you like.
- If you wish to place fondant on top of the cake, you must first refrigerate the cake before applying the fondant.
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!
- 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!