Applying a Crumb Coat
Even a steady hand will drag crumbs into a final layer of frosting if the cake surface isn't sealed first. This thin barrier saves you the frustration of visible cake particles ruining the finish of your work.
Wait for the cake to cool completely.
If the cake is even slightly warm, the frosting will melt and slide off the sides rather than gripping the surface.
- offset spatula
- bench scraper
- cake turntable
- cardboard cake round
What goes in.
- 1 cupfrosting (thinned with a teaspoon of milk or water for easier spreading)
Dragging and Locking
Use a light hand to skim the frosting across the cake. The goal is to fill the gaps between crumbs, not to cover the cake with a thick layer of frosting.
The method.
Level the cake
Use a serrated knife to trim any domed tops so each layer sits flat and level on the cake round.
Apply the thin layer
Spread a very thin, translucent layer of frosting over the top and sides of the cake. Use the offset spatula to catch loose crumbs as you move around the cake.
Smooth the edges
Use the bench scraper held at a 45-degree angle to gently pull the frosting around the sides, smoothing it out while pushing it into the crevices.
Chill the cake
Place the cake in the refrigerator for at least one hour. The frosting should feel waxy and firm to the touch before you proceed to the final coat.
Other turns to take.
The Jam Barrier
If your cake is particularly crumbly, spread a paper-thin layer of strained jam or a thin simple syrup over the cake before crumb coating to further lock down the surface.
When it doesn't go to plan.
Keep your spatula clean by wiping it on the side of your bowl frequently; never drag frosting with crumbs back into your main batch.
If you see a large chunk of cake break off, press it back into place with a dab of frosting before continuing.
Do not skip the refrigeration step; a soft crumb coat will pull right off when you try to apply the final layer.
The ones that keep coming up.
Can I use the same frosting for the final coat?
Yes, just make sure you use a fresh bowl of frosting that hasn't been contaminated by crumbs from the initial layer.
How do I know the crumb coat is done?
When you can see the color of the cake through the frosting, but no loose crumbs are shifting under your spatula, you have achieved the correct thickness.
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