Use a pastry brush to brush any obvious crumbs off the top and sides of each layer. I find that when I use cake strips my layers stay wonderfully flat, but sometimes also exhibit delicate sides prone to some slight crumbling.
I assume this is due to the strips insulating the sides of the pan, thus preventing the cake from developing a smooth brown crust. Start by laying three or four strips of parchment or waxed paper onto a serving plate, then setting the bottom layer of cake onto the plate.
Pristine plate. Next, add your middle layer of frosting. Our Classic Birthday Cake recipe calls for 1 cup of chocolate frosting.
Set the second layer atop the frosted bottom layer. By the way, make sure you have somewhere to set your tools; I usually just put everything on a piece of waxed paper, which is easily disposed of afterward.
If it works with your schedule, place the cake in the refrigerator for about 30 minutes or up to 2 hours , for the frosting to chill and harden a bit. The chilled cake is now ready for its crumb coat, whose ultimate goal is to capture and trap any stray crumbs, anchoring them in place preparatory to you adding the next layer of frosting.
Start by applying a thin layer of frosting all around the sides of the cake, then across the top. Notice I said a thin layer; you want to just barely cover the cake. If you do find the frosting too thick in spots, a bowl scraper is the perfect tool for smoothing and "trimming" your crumb coat. As well, you want to fill any small divots and even out any slight depressions.
However you reach it, your goal is an even, crumb-free surface. Place your crumb coated cake in the fridge for another 20 minutes. You want the frosting to set and harden enough that you can apply frosting to it easily, without any drag or sticking. Dip the spatula in warm water and wipe it down with a paper towel if frosting starts to build up. Slightly warming the spatula like this helps the buttercream get even smoother.
Fill in holes if needed, and re-smooth the surface by giving the turntable another spin. Working as precisely as you can, use the flat edge of an offset spatula to swipe the excess buttercream in toward the center, creating a crisp edge while maintaining a smooth top.
There you have it — a beautifully smooth cake! Click here to cancel reply. While I found this informative, it would help us beginners if a photo of the utensils needed were included.
Such as what the different spatulas look like. Other than that very informative. This is really a perfect step by step process of getting a Shar edge. Never knew about crumbing a cake. Will definitely try and practice. Thanks for the tips. Any other top tips I might need to help? What a challenge! Thanks for sharing this info. The right tools go a long way to mastering the tricks of the trade. Remember me. To finish, use your palette knife to remove any excess off the top by bringing it from the edge to the middle.
Chill the cake in the fridge or freezer until the crumb coat has set hard. TIP: If you are making an extra large or tiered cake, you can strengthen the structure by placing pieces of dowel through the layers.
Just make sure you cut it to the right size. How to Crumb Coat a Cake. Prep Time:. If the crumb coat is completely set, you're going to have no problem at all. If you don't feel like waiting 15 minutes for the crumb coat to set, you can also pop it in the freezer for as little as 5 minutes and achieve the same result. The problem with this is that it can cause the cake to form condensation and become sweaty.
If your kitchen isn't hot like mine always is, it should be fine. I feel like in closing I need to reiterate the importance of crumb coating. It really makes a difference in whether your cakes look like a professional decorated them or whether an amateur with a spatula took hold of your kitchen. This step only takes around 15 minutes to do from start to finish, not including the setting time.
So it's really not that much of an annoyance and time eater. I'm going to finish by saying that as simple and non-important as this step seems, it really does make a difference in the finished presentation of your cake.
It also doesn't matter if you're using buttercream or ganache, either. Both finished need a good crumb coat in order to have a flawless finish. Happy baking folks, and rock on! Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry.
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