When I used to decorate cakes, I didn't know anything about crumb coating but then again, my cakes never looked anything like you would find in a bakery, either. I finally realized that using a crumb coat is the way to go if I wanted a great looking cake instead of just a frosted cake that was hard to decorate.
Crumb coating is applying a thin layer of butter cream over the outside of a cake to keep the crumbs from mixing in with the frosting and to smooth over holes that are on or around the cake. If you have ever tried getting a stuck cake out of a cake pan and lost a piece of it, the crumb coating will help put it back in place or cover that empty space and it fills in gaps between layers.
The crumb coat helps shape your cake, too. Have you ever wondered how they get smooth sides on a cake or smooth corners? The crumb coat is the secret!
First thing after you make a cake and it cools is to put on a layer of butter cream frosting. The recipe I use for butter cream frosting, you can find on this link: http://learninghowtodecoratecakesmzz.blogspot.com/2012/10/chocolate-wedding-cake.html The recipe here makes a lot of frosting (approximately 16 cups) but you can always refrigerate your frosting and save to use later if you aren't going to use it all in the same day!
--> You can trim your cake, the top and outside of it so that no one gets a crusty piece of cake. then you put on your crumb coat, as smooth as possible, put it in the fridge for half hour or until the cake isn't tacky to the touch. (nothing should stick to your finger when touched) and do the same with your second and third layers.
Each layer of frosting that you add, you need to smooth out and shape your cake. When you use this process, it looks messy but when you see the finished product, it is well worth the extra time and effort if you want a great looking cake!
No comments:
Post a Comment