Trimming Filled Cake Before Crumb Coat
Decorating By Doitright Updated 15 Sep 2017 , 2:18am by bubs1stbirthday

I have seen a decorator on the internet trim all around every one of his filled layer cakes before crumb coating. Is this something that a lot of decorators do? I don't really understand why you would need to do this unless your cake is too dark or hard on the edges. Please tell me if any of you feel this is better to do before icing a cake.


cutiger is right -- personal preference -- done for a couple reasons -- it makes for a prettier serving without all the browned edges and most of our cake layers are lopsided even if they are leveled because the icing makes up the difference especially on the outside perimeter --
take a look at the cut edge on this cake
https://www.hersheys.com/kitchens/en_us/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
note the outer edge of the cake not the icing -- see how before it was iced it could have been shaved off even right at the bottom of each layer -- just a little bit is off if you drew a straight line -- but the icing covers that up -- but it is actually more economical to shave that little bit off because you can use a thinner layer of icing and it goes on smooth as silk -- you don't have to build it out to avoid the little brown peek throughs -- kwim
it's a fine point but it makes a nicer product and easier to ice -- after filling i just take a long serrated cake knife and simply slice down in small sections to smooth the outside edges -- easy peasy -- at least try it sometime -- i think you'll be surprised by how much easier it is to ice using less icing --

here's an extreme example -- which i'm sure it was delicious and few really care about this -- but this photo is easier to see


I trim them if I am icing the cake on the circle that it is sitting on as opposed to using my acrylic circles, otherwise I find that I have an edge or two that wants to show up through the icing as the cake is only slightly smaller than the circle.
When I used to use my acrylics which got removed after icing I only trimmed if the cake was light coloured as I prefer a uniform colour all the way through.
Now I prefer to smooth by hand without the acrylics as I had them cut a fraction too big and they use far too much icing so just trim lightly for a uniform icing space.

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?

Bubs1stbirthday, you touched on something that I was thinking about - the cake circle size. I'm learning from all of you techniques and hints I never would have thought about and it is helping me immensely.
Should you always chill the cake before you trim it?
In warm weather, is it better to try to use less, rather than more, icing on the cake (SMBC w/some shortening in it)? If you use more than you actually need, does the warm temperature contribute to the icing sliding off or does more icing help keep it in place?


Haha - that is a lot of copies ;-)
I don't know whether more icing is better or worse to be honest, I only make a few cakes every year as I only make them for close family members birthdays/special occasions, I couldn't even give you a thickness sorry as I just eyeball it, maybe 5-10mm roughly around the outside?
I usually fill with SMBC and ice with Ganache but sometimes use SMBC for both. to get lovely smooth icing it is always best to apply more than you need and remove the excess though, trying to 'fill in the gaps' that you missed is so much harder.
I actually fill my cake, do the lightest of crumb coats (probably not necessary but I have a young children so don't always get back when I think I will and if I have to leave it a bit longer than expected it is protected from the drying effect of the fridge) and then chill before trimming, I find it easier to do it with the icing solid.
I also use a long serrated knife to trim mine, serrated knife to level, torte and trim and a thin flat bladed, super sharp knife to cut for serving are my personal choices :-)
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