Tuesday, November 6, 2012

Crumb Coat Method

Have you ever looked at a perfect carrot, red velvet, or even chocolate cake and wondered, "How in the heck do they keep the frosting so perfect? And blissfully crumb-free?" Have you then sighed, remembering all the crumby cakes you yourself have turned out, certain that only the crème de la crème of bakers could know the secret technique behind flawlessly smooth frosting veneers?

Well, cher. I am about to give you the key to the castle. For freezy.

The trick to a beautifully frosted cake is the Crumb Coat Method. Here she be:

Crumb Coat Method

 First, put a dollop of frosting onto your serving dish to hold the cake in place.
Then slide four strips of wax paper all around the bottom of the cake, to keep the plate clean.

Frost in between layers as usual, taking care to evenly distribute frosting. 
Otherwise things look all funky.  

 Instead of putting the rest of the frosting on, put just enough to cover the cake in a fine layer. This is called the crumb coat, because it catches all of the loose crumbs from the cake rounds.

Now stop. No mas.

Put the cake, as is, into the refrigerator and leave it for at least 20 minutes. This sets the first layer of frosting.

Once the crumb coat is solid enough, remove the cake from the fridge and add the final amount of icing. 

Taa-daa! B-e-a-u-tiful, as the say in France. 

I think.

You can smooth the cake out as much as you want. I prefer to leave mine a little bit rustic.

So now you know! Can't you just feel that ole brain a-wrinklin'?

Well? Can't ya?

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