Tricks To Covering Chocolate Cake With White Buttercream

Decorating By mannjc Updated 13 Jul 2007 , 5:02am by kackie3

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mannjc Posted 11 Jul 2007 , 11:41pm
post #1 of 12

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!!!

11 replies
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kelleym Posted 11 Jul 2007 , 11:50pm
post #2 of 12

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! icon_smile.gif

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Tallmama Posted 11 Jul 2007 , 11:52pm
post #3 of 12

Just a really good crumb coat. Sometimes even do to "coats" of frosting. After crumb coating refridge. til set. Put your first coat on, and refridge. again. See how it looks if it looks like it need a nohter coat then do. If not then smooth it up.

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indydebi Posted 11 Jul 2007 , 11:57pm
post #4 of 12

I also sometimes do 3 thin coats of icing (letting each set and 'crust' between icings). But crumb coat and a cold/partially frozen cake ..... definitely!!

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Daryn Posted 12 Jul 2007 , 12:14am
post #5 of 12

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!

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smbegg Posted 12 Jul 2007 , 12:15am
post #6 of 12

Once I do my crumb coat (make sure that it is nice and thin that helps too), I keep a toothpick beside me and quickly pull out any crumbs that might come through on my 2nd and third coats.


Stephanie

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jescapades Posted 12 Jul 2007 , 12:21am
post #7 of 12

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!

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Cassie1686 Posted 12 Jul 2007 , 12:33am
post #8 of 12

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

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mannjc Posted 12 Jul 2007 , 12:40am
post #9 of 12

THANKS SO MUCH FOR THE ADVICE! I THINK YOU ALL HIT THE NAIL ON THE HEAD... I NEED MORE THAN 1 CRUMB COAT FOR THESE SUCKERS!
PS~ YOU ALL HAVE SUCH A-M-A-Z-I-N-G CAKES!!!! THANKS FOR TAKING THE TIME TO HELP A NEWBIE!!!! icon_rolleyes.gif

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jescapades Posted 12 Jul 2007 , 12:43am
post #10 of 12

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

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SophieBelle Posted 12 Jul 2007 , 12:53am
post #11 of 12

I love the idea of a crumby icing trend! icon_smile.gif

But seriously, as everyone said, crumb coat(s) and chilling will help a lot.

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kackie3 Posted 13 Jul 2007 , 5:02am
post #12 of 12

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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