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CRUMB COAT HOW TO

Pipe buttercream into the creases of each layer, then pipe or spread with spatula buttercream around the cake. The beauty of this step is we are not too worried about making the cake look beautiful, our goal here is the maintain straight sides, a level top and seal in those pesky crumbs that will interfere with our final coat (post coming soon) and decorating. So now you have a filled, layered and even cake. You may have to lift the layer up a bit, do so very gently and with a spatula to prevent your cake from cracking. So on the lop sided side pipe in some buttercream under the top cake layer (picture #3 below) until the the bubble is level again. However in photo #2 (below) with the red arrow, I gave my cake an half turn and placed the level back on top and as you can see the bubble has shifted to one side of the level, this side of the cake is uneven. Its called a crumb coat because you will see the crumbs in this. The first photo with the pink arrow shows a leveled top. A crumb coat is a very thin coat of icing that is used to seal the crumbs on the cake. Make sure cake is level, see photos below.

Stack cake layer #2 on top and repeat steps 4 and 5.

Then spread on your fruit/caramel filling evenly.

If using fruit puree/jam or caramel filling, instead of initially piping buttercream around the entire top of the cake layer, you will spread it on with a spatula instead to give a flatter surface area, then pipe a border of buttercream around the outer edge of the cake layer as a barrier.

Drizzle simple syrup on cake layer (if using).

Then, the final layer of frosting is added on, and no crumbs will get into it because it’s all be sealed into the crumb coat. After the crumb coat is put on a cake is usually refrigerated or frozen for a few minutes to set that frosting and hold in the crumbs.

Place first cake layer evenly centered onto cake board. Crumb coating is the first step in frosting a layer cake.

Spread a dab of buttercream onto cake board, this will hold your cake in place.Assemble and crumb - coat 9 - inch tier in same manner, using about 1/3 cup jam, 1/4 cups frost- ing. I personally use multiple cake pans, so if I am doing a 3 layer cake, I bake three layers. ( This is called a crumb coating see page 727. Cut humped tops off cake layers (split layers if needed).Having this mastered will set a beautiful stage for all your other decorating. In order for any cake to really look beautifully decorated it needs a smooth finish, even layers and a flat top and these steps will get you right on your way to just that.

These are the foundational steps that can either make or break your cake. We’re going back to the very basics today, why? Because as basic as it may seem the steps of filling and crumb coating a cake are really the most important.

CRUMB COAT HOW TO

Step by step tutorial on how to properly fill and crumb coat a cake. Cake smoother/scraper: For smoothing frosting and making decorative markings and patterns.How To Fill And Crumb Coat A Cake.Pastry bag with tips: You can use ziploc bags, but this doesn't work as well.Offset palette knife: For applying frosting without dragging your fingers through it.Serrated cake or bread knife: For leveling and splitting layers.Rotating cake turntable: Not absolutely essential, but will make your task significantly easier.What is the purpose of using one The purpose is to seal in the crumbs before adding the final coat of buttercream to the cake. Note: These general techniques are the same for other whipped frostings as well. A crumb coat is a thin layer of buttercream icing applied to a cake.

Since this is a beginner's guide, we won't even bother discussing fondant icing, as it is beyond the scope of a beginner cake decorator, and instead, focus on buttercream. We've put together this simple guide that focuses on six specific tips to decorating a cake for the beginning home baker. Sound about right? Great! You've come to the right place. Maybe you've done it before, maybe you haven't. So you're thinking about decorating a cake.