How Do I Frost My Cake Without Getting Any Crumbs In It?
Decorating By M_A Updated 27 Aug 2006 , 7:30pm by CakeDiva73
Do what is called a crumb coat first.
Apply a thin coat of frosting, after you have filled your cake and let it set up.
I put mine in the fridge for a few hours.
Then apply your final coat. The crumbs should be caught in the crumb coat and not mar your final coat.
I also take a pastry brush and brush each layer to remove any crumbs from torting.
You can also use the big icer tip. I love using becasue with it, you cover the whole cake and then smooth. I never get crumbs this way.
I do a crumb coat first and use the icer tip.
I crumb coat to seal in the crumbs but I also do it to get my cake in fairly good shape (eg. fill in holes, straighten the sides & corners). Then I use the icer tip for my final layer of icing.
I was doing a crumb coat first, but since I've tried the big icing tip I go with the icing tip!!! much easier, and don't have to wait for the crumb coat to set!!
I like to put a simple syrup on then chill cake after this I use the big icing tip and have no problems with crumbs.
Make sure you move the spatula in ONE DIRECTION ONLY! You will pick up crumbs if you go back and forth.
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