Bundt Cake Stuck, So How Do I Ice It Without Getting Little Crumblies In The Frosting.
Baking By OldTurtle Updated 29 May 2019 , 5:49pm by SandraSmiley
First, If I may, a moment of screaming to begin: 
. OK. That's enough.
I baked a Butter Golden Bundt cake today and I want to frost it with chocolate frosting. The Bundt pan is on the decorative side, so I made sure to thoroughly grease and flour it before I added the batter. Alas, when I finally tried to release the cake, small surface pieces remained in the tin. Not bad, but enough to break the surface of the cake. So how do I spread the chocolate frosting without getting golden cake crumblies in it? Also, does room temperature frosting spread more effectively on a refrigerated cake? Thanks!
Ha! That cartoon is adorable! Is a thin crumb coat possible and then you can ice it again after you refrigerate? Or if you’re open to it, pouring ganache over the top of it?
Thinned icing is used to “seal” in crumbs Just add a bit of milk to some until you can mix it easily and it’s smooth Another way is to take about 1/4 or 1/3 cup & heat it in the MW for maybe 10-15 seconds Watch it closely--it can burn easily— when you see it start to melt take it out & stir it well & quickly pour it over the cake; spread it around the sides well Any leftovers will not be useable—discard it Within 5 minuets it will be dry/the cake sealed The finish is like a glazed donut Now you can do whatever you want to finish it Cover w/fondant or “ regular “ buttercream or even leave for the “naked cake “ look :)
kakeladi, that is freakin' brilliant! I learn something from you every day!
Lynne, I've told you that, even though I am old, I've only been cake decorating for less than five years!
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