paytennavery
Posted 6 Sep 2010 , 6:14pm
post #1 of 3
can someone please tell me how to seal a cake so that the crumbs do not transfer to my icing
2
replies
You can do an initial crumb coat. In this coat of icing you apply it very thin...cake will show through in places. Let it crust nicely, then go back and apply a thicker coat of icing. The crumbs should be trapped in the crusted icing of the first coating. If they pop out into the final coating then the icing hadn't crusted enough or you are using too much pressure with your spatula/smoother.
Quote:
Originally Posted by khoudek
You can do an initial crumb coat. In this coat of icing you apply it very thin...cake will show through in places. Let it crust nicely, then go back and apply a thicker coat of icing. The crumbs should be trapped in the crusted icing of the first coating. If they pop out into the final coating then the icing hadn't crusted enough or you are using too much pressure with your spatula/smoother.
You can do an initial crumb coat. In this coat of icing you apply it very thin...cake will show through in places. Let it crust nicely, then go back and apply a thicker coat of icing. The crumbs should be trapped in the crusted icing of the first coating. If they pop out into the final coating then the icing hadn't crusted enough or you are using too much pressure with your spatula/smoother.
That's what I do too!
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