![]() If you’re short on time though, it’s perfectly fine to refrigerate a crumb coated cake overnight. 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.Īfter refrigerating for at least 30 minutes, you’re ready to move on to your final 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. 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! Start by frosting a thin layer of frosting on the top of your cake and smoothing it down with an angled spatula. 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! 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. But it’s not enough to simply crumb coat your cakes. 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. ![]() 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! Want to see more Cake Basics videos like this one? Head to my YouTube Channel to see the growing collection. Here’s a quick video I shot of the process before I walk you through the steps below: If you’ve never heard of crumb coating a cake, it simply means frosting a thin layer of buttercream all over your cake after it’s been filled and stacked. In fact, if you’ve ever wondered how to get a super smooth buttercream finish, crumb coating is one of the essential steps. Not only will this prevent crumbs from getting into your final layer of frosting, it also helps to create a stable foundation for your final layer of frosting. If you’re a perfectionist though (like I am, to a fault), it’s so worth it to go the extra mile and crumb coat your cake. In the cake making process, you might be tempted to skip ahead to your final coating of frosting after you fill and stack your cake layers.
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