Tricks To Covering Chocolate Cake With White Buttercream
Decorating By mannjc Updated 13 Jul 2007 , 5:02am by kackie3

I need to make a red velvet and choc cake with white buttercream frosting for a b-day party...just wondering if there are any tricks to ensure a crumb free finish? I keep picturing all the crumbs showing up in the frosting! I'd appreciate any tips! Thanks!!!

The key will be keeping your cake cold. Before applying the crumb coat, refrigerate the cake for about 20 minutes. Then apply your crumb coat and refrigerate again for 20 minutes or so. When you go to apply the final coat of frosting, keep the frosting nice and thick (a larger icer tip is a great way to do it). You should not have any crumbs poking through then!



I just did this on the cake in my pics that has the boquet on it. It was the same red velvet except she wanted cream cheese icing. It took me 3 crumb coats with (like Indydebi said) before I was comfortale doing the final one. It turned out just fine. Yours will too!


i do a crumb coat, then a spackling of like 6 inches of frosting! ha ha... i still get crumbs in my frosting. chocolate cake and white frosting is the bane of my existance. i am starting a new trend, cumby forsting!

Read Sugar Shack's instructions for how she ices her cakes, it works sooo well - (and if you use a BC icing with Hi Ratio shortening it is easier to smooth, and the tip about using a HOT spatula works wonders) Good luck!
http://forum.cakecentral.com/c......html+tips


hunny, if you keep making cakes like the one in your photos, you will have nothing to worry about! it's adorable and you did an amazing job for your first time! keep up the great work, i'd love to see more!

I love the idea of a crumby icing trend!
But seriously, as everyone said, crumb coat(s) and chilling will help a lot.

I always freeze may cakes first (even if someone orders one for the same day). I frost them frozen. No need to crumb coat even on chocolate. It is sooooo much easier to get a nice, crumb-free, smooth finish on your cakes when you start with a frozen cake.
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