Frosting

Decorating By amyld Updated 25 Jun 2009 , 1:09am by woodruffbn

amyld Posted 25 Jun 2009 , 12:38am
post #1 of 2

Okay, not sure I'm in the right spot, but...

I'm more of a cookie decorator and am getting into the cake thing, but am having trouble getting a nice finish when frosting without pulling crumbs into the icing. What am I doing wrong?

1 reply
woodruffbn Posted 25 Jun 2009 , 1:09am
post #2 of 2

After you shape/level your cakes, you should put a thin layer of BC or whatever icing you use on your cake. That is your crumb coat. It will be ugly and have all of the crumbs in it. Once that layer crusts, you then apply your thicker layer of icing. Crumb free! icon_biggrin.gif

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