![]() Sometimes, it isn’t mentioned at all, although anyone who has ever tried to frost a cake and ended up with lots of crumbs stuck in the frosting would certainly find that knowing how to apply a crumb coat is handy skill to have.Ī crumb coat is name of a very thin layer of frosting that is applied to a cake before the final frosting is put on. Even though the crumb coat layer of buttercream is thin, it helps preserve the cake layers beneath and keep everything moist and fresh.ĭo keep in mind that the longer the amount of time between baking your cake layers, decorating them, and serving them, the less fresh your cake will be.AÂ crumb coat is a term that comes up fairly often for those of us who like to bake cakes, but it is not often well defined in recipes. If you’re short on time though, it’s perfectly fine to refrigerate a crumb coated cake overnight. Next StepsĪfter refrigerating for at least 30 minutes, you’re ready to move on to your final layer of frosting. Like I mentioned previously, chilling your cake will make the buttercream firm, essentially glueing down any crumbs within the crumb coat and creating a stable foundation for your next layer of frosting. When your cake is looking level and covered in a nice, thin crumb coat, pop the whole thing (turntable and all) into the refrigerator to chill for at least 30 minutes. Using a clean angled spatula, swipe those edges toward the center of the cake to create sharp edges all around the top. You’ll notice that a frosting “crown” has formed around the top edges of your cake, which is what you want to see. Be sure to fill in any patchy areas with more buttercream and repeat the process of smoothing and scraping until you’ve got a thin, yet level crumb coat. Basically hold the icing smoother at a 45 degree angle towards you while you rotate the turntable and scrape off the excess onto the edge of your bowl. ![]() Next, add a thin layer of frosting all around the sides of the cake and use an icing smoother to get the sides smooth and level. Start by frosting a thin layer of frosting on the top of your cake and smoothing it down with an angled spatula. This is the turntable I’m using – it has a built in anti-skid section under my cake board that makes it extra easy to frost a cake on! Place your filled and stacked cake on a turntable. ![]() This is what you’ll use to crumb coat instead of dipping your spatula in and out of the larger bowl of frosting. To crumb coat your cake without getting any crumbs in your batch of frosting, you’ll want to start by adding about one cup of that frosting into a small bowl. If you’re looking for more buttercream flavors to try, be sure to browse my Buttercream Recipe Collection – any of those will work great! How to Crumb Coat Your Cake 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. You can use any type of frosting for crumb coating your cake – basically whatever you’re planning on using for your final layer of frosting. What Type of Frosting is Best for Crumb Coating? It’s a step I never miss when making cakes. ![]() Chilling your cake after crumb coating is what glues all those pesky crumbs down and helps the entire structure set into a firm, sturdy foundation. There are two main reasons why you’d want to crumb coat your cake: 1) catching any loose crumbs that might want to make their way into your final layer of buttercream and 2) creating a smooth, even surface and ensuring your cake is level for your final layer.īut it’s not enough to simply crumb coat your cakes. ![]() You’ll also find tons of cake recipes and decorating videos to inspire you and broaden your skill set – be sure to hit the subscribe button so you never miss a new one! Why Crumb Coat? Want to see more Cake Basics videos like this one? Head to my YouTube Channel to see the growing collection. ![]()
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