Okay, this may be a really elementary cake question, but I'm really new at this. I just made a snowman cake (chocolate) using 9, 7, & 5 rounds. When I went to ice it (with buttercream), alot of the dark crumbs got into the white icing? How can you ice a cake without getting crumbs in the icing? Please help!!

You really need to do a "crumb coat" when you ice a chocolate cake...what that is it is a real thin layer of icing that you put all over the cake and let it crust....then you put the final coating of icing over that. The thin "crumb coat" seals all of those little dark crumbs so that they don't come through in your final icing!

I do a crumb coat.... put a thin layer a icing on first (it'll absorb the crumbs) then do your "real" icing layer.....

HTH

Welcome to Cakecentral! You have come to the right place for lots of helpful information and tons of hepful members willing to share their knowledge!

Don' t know if you are familiar with the Icing Tip made by Wilton but I don't need to do a crumb coat if I am using the icing tip! It puts on a nice thick coat of icing and no crumbs whatsoever!

I don't have an icing tip yet, it's on my to buy list! So what I have been doing is using a zip-lock bag, putting the icing in there, snipping a pretty big hole and using it as an icing tip...works pretty well.

Barbara

..pretty clever Barbara76!!

Thanks everyone! You've all been so helpful!

I never crumb coat my cakes because I end up making a bigger mess! I like to have my icing at a thin consistency and it smooths right on. I also like to brush my cakes with a watered down apricot glaze before frosting. I find that after it dries(you can put it in the refrigerator for a little while) that I do not get any crumbs at all!

2 words : Icing Tip

Has been my best friend when icing any cake