![]() I always make sure to keep my real bowl full of icing “crumb free,” this way. Anytime I get crumbs on my spatula, I wipe the icing into my extra bowl. One of my tricks to getting a really nice crumb coat is to have an extra bowl. Now is also the time to get out that extra bowl. This is where you fill any gaps on the sides, if there are any, and make sure your layers are stacked properly. Once you have filled your cake, use your offset spatula to smooth your excess icing into the cake. This will greatly reduce the amount of crumbs you encounter.Īs you can see, I repeated everything for the second cake and flipped my top cake so that it is upside down. If you only have two cakes, turn the cake over so the bottom of the second cake is now the top of the cake. Once your icing is nice and flat, you can stack the second cake. It is much easier and cleaner to remove icing then add it. Always add more icing than you think you need. Place your first layer on the board and plop a big dollop of icing right in the middle. This way your cake will stick to the bottom of your cake. Start by spreading a thin layer of icing on your cake board. Once you have topped all of your cakes, you are ready to start stacking! If you do not have one you can use a long serrated knife to very carefully cut the top off your cake. For smaller cakes I use a leveler which can be found at a craft store. All cakes need to be level or you will get cracked cakes that will not hold their shape. ![]() The first thing you need to do is level your cake. The icing should hold its shape perfectly. When you’re learning how to properly ice a cake, the crumb coat is the first place that you start.īefore you begin, make sure your icing is stiff you should be able to scoop it up with your spatula and turn it upside down over the bowl without it falling or sliding back into the bowl. You can then add an additional second coat to give it a nice uniform look. That way no crumbs can get into the second layer of icing and make your cake look dirty or rough. Generally there are at least two layers of buttercream icing spread on a cake the first is the crumb coat, which seals in the crumbs. It is also referred to as dirty icing a cake. Sometimes learning and perfecting the basics is the best way to get ahead in this world! A well done crumb coat can change the final look of a decorated cake, bringing its overall effect from “neat” to “WOW!” So, what is a crumb coat? A crumb coat is the base coat of icing on a cake.
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