How to Crumb Coat a Cake

Hey everyone! We hope your week is off to a great start! Did ya’ll do anything fun this weekend for Father’s Day? We honestly didn’t even realize this weekend was Father’s Day, haha! *insert embarrassed face* We swear, we’d probably forget our heads if they weren’t attached! We’re lucky if we know what day it is: how we manage to get a post out to you every Monday is miracle. We have reminders in our phones for literally everything: if it doesn’t have a reminder, we’ll probably forget it!

Anyway, we digress! Let’s jump out of this little rabbit hole and talk about crumb coating! It’s probably more exciting then listening to us drone on about our little lives. The crumb coat is the most important frosting layer on your whole cake. And now you may be doubting us on this, but don’t hit that back button quite yet, let us explain! We know that the final coat is what everyone sees, but the crumb coat is the base that makes the final coat look so smooth and pretty. It’s purpose is to catch all the crumbs that fall off the cake. (We mean, the answer is kind of in the name…)

So, once you have your cakes leveled, it’s time to stack them! This part is the easiest! Put your first layer down, pipe frosting onto the top of it (you can frost as much or as little, we like to have about 1/2 in between our layers), top with the next layer of cake, making sure it’s even all the way around, then repeat the process until all of your cakes are stacked nice and pretty.

Once your cakes are stacked, it’s time to crumb coat. This just means putting a thin layer of frosting on your cake to keep the crumbs from getting into the final coat of frosting. We like to start with a big glob of frosting and just smoothing it all over the sides and top of the cake. Once it’s all covered, take your spatula, set it against the side of the cake, and  spin the cake around, taking off all the extra frosting you can. When you’re doing this, make sure to not mix the crumb-filled frosting with the frosting that doesn’t have any crumbs (that way you don’t have any crumbs in your frosting for later!). Now that you’re done, chill it for 20-30 minutes (now’s the perfect time to catch up on some Netflix work). The refrigeration will keep the frosting in place when you add your final coat. If you didn’t refrigerate it, then it would just spread with the final coat and there would be crumbs everywhere, and we definitely don’t want that!

We made a video because when we learned how to do this, visual aides were the way to go for us. Check it out, as we’re sure we’ve just positively confused you:

See, it wan’t that bad was it? We told you, you could do it! Thank you for reading! We’d love to hear from you, so if you have questions, comments, or just want to chat, you can leave us a comment below or pop on over to Instagram (@unchartedbakers), Twitter (@unchartedbakers), Facebook (Unchartedbakers) or drop an email in our inbox (twinbakers96@gmail.com). We hope you have an amazing week, safe travels, and may you always have a cookie in your cookie jar!

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