No more crumb-y cake frosting!
Essential for flawless cake frosting, a crumb coat is one of our favorite cake decorating tips. It prevents cake crumbs from spreading into your finished frosting. To make a crumb coat, apply a thin initial layer of frosting which is designed to trap cake crumbs and prevent them from showing up in the outer frosting layer. We thin this portion of the frosting by adding 2 tablespoons of milk or water though not everyone does this step. This will allow you to spread a thinner layer to trap remaining crumbs. Let this first frosting layer set for up to two hours and then frost the outer coating.
Here’s an excerpt from the article:
“There is no special technique in applying it: just use an offset spatula or knife to apply the frosting and smoothing it down until you can see the cake underneath. I like to allow the crumb coat to set up for a few minutes (although it doesn’t make that much of a difference in the end), then apply the rest of the frosting, pulling it lightly across the base layer. The coat will work with any spread-on frosting (pour on glazes and ganaches don’t generally need a crumb coat) and dedicating a small amount of your frosting to it will usually make a big difference in the presentation of the finished product.”
What is a crumb coat? | Baking Bites.
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