Help With Crumb Coat. Is There Something I Am Missing?
Decorating By SignificantSwimmer Updated 8 Jun 2019 , 5:01am by kakeladi
Hi everyone! This is my first post! I am a hobby cake decorator and one day I really hope to know what I am doing. I am currently just starting out, I am having a real problem with making a crumb coat after I cut the top off the cake to level it. I leave the cake in the fridge for about 30 minutes and attempt to cover it in butter cream. What inevitably happens is that the butter cream gets crumbs all in it and peels off so the cake is an absolute mess. The butter cream had been sitting out all day so it wasn't cold but the dreaded peeling still happens. How does everyone do it so easy? Thank you to who ever answers. I appreciate it.
Easy fix, SignificantSwimmer, just turn your layer over so that the cut side is down and you are applying icing to the perfectly flat, sealed bottom. Hope that makes sense.
Also it sounds to me that maybe your icing is too thick There are a couple of ways to cure that — thin it down by adding a little liquid (water or milk) or you can heat it Just do a little depending on the size of the cake (maybe about scant 1/4 cup for a 8 or 9”x4” tier) in a small bowl in the MW for about 3-9 seconds Watch it close when it starts to melt take it out & stir it smooth & quickly pour it over the top, spreading it w/your spatula, then add it to the sides Once the melted icing has gone cold it is no longer worth keeping -discard it —that’s why one should melt a small amount at a time This results in a glaze that seals the moisture & crumbs in the cake
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