What is the trick to frosting a cake and not getting crumbs in the frosting?

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0 Answers

  1. Patrice R. wrote on :

    I learned in Wilton cake classes to coat the cake with a thin layer of icing that will seal the crumbs. Let it dry for a short while and then do you final icing job.

  2. pattib wrote on :

    I always very carefully brush all crumbs from all over the cake. Then place layers in the freezer for 1/2 hour. When you frost the cake use an ample amount of frosting and always move in the same direction. Backing up will result in crumbs most of the time. Frost your entire cake and with an ample amount of frosting do your swirls and curls on top of the already iced cake. Works for me.

  3. Mary McGuire Smith wrote on :

    Make sure the cake is completely cool. And make sure the frosting is at room temperature. Apply a generous amount in the middle and spread toward the edges gently.

  4. Corinne Garrett wrote on :

    Freeze the cake layers, then brush off everything you can with a clean dishtowel and don’t skimp on icing. I pile a big dollop of frosting/filling in the center of the cake and spread outward with a flat frosting spatula to the edges from the middle.

  5. Kathy Maanum wrote on :

    Hi WardsGirl,
    After the cake is well cooled, make sure you brush off the cake; I go gently around the cake with my fingertips. Then I always have a warm bowl of warm to put the knife in to stir up he icing. This helps if the icing is too thick and if it is too runny you can always not put knife in warm water when applying to cake. Normally, though, the warm water is of help and also spreads on the icing thinner and you can always add another layer of icing! 🙂 This is especially important for the sides of the cake, the top is normally a breeze by the time you are done with the side. Happy frosting

  6. donnarp1 wrote on :

    You should start with a a crumb coating; this is a light layer of frosting on the cake. A good resource is going to Martha Stewart website, she has great videos on frosting and decorating a cake. Good Luck.

  7. Cheryl Wilson wrote on :

    Lightly brush the crumbs from the cake. Apply very thin layer of frosting and place in fridge (not freezer) for 30 minutes or so to allow the frosting to set. Then, frost the cake in the usual manner, sides first then top. If your frosting thickens too much in the meanwhile, simply add a teaspoon of milk or hot water to it and it will be just fine. Even after all of this, a few crumbs may still persist but far fewer than usual. Just frost over them! Even the “experts” do this! I love glazes for this reason alone!

  8. Lonna Kahn wrote on :

    First, use a pastry brush to remove most of the crumbs. Then put some of your frosting in a separate bowl, and from that bowl frost the cake with a thin layer. Let is set for 5-10 minutes until firm That will hold the crumbs in place. Then you can frost the rest of the cake from the original bowl of frosting .

  9. Chef Karen wrote on :

    Brushing off crumbs is the first step – even if it looks like there aren’t any visible. Then using an offset knife (you can buy at a crafts store), coat the cake with a very thing layer of frosting. This will set any crumbs in place. Then you can frost a beautiful cake! Or, if you happen to love chocolate ganache like me, after you make it let it sit for 15 minutes before pouring over cake and smoothing it a little with a spatula or offset knife. You can drop silk rose petals over the top for an easy, elegant way to “frost” a cake! If the cake has layers, pour it in between, level the ganache and top with next layer. Enjoy…

  10. Dindy904 wrote on :

    Let cake cool..then Chill cake for 15 or 20 minutes…frosting should be room temp. Apply a VERY THIN COATING of icing (frosting) to sides then top of assembled cake…you will have some crumbs in this coat…chill again to set “crumb coat”. Apply a second thicker coating of room temp. frosting to “crumb coated” chilled cake. You can even apply a third coat of frosting if desired using same methods.

  11. Kathy J Craig wrote on :

    After your cake cools, brush off the crumbs and apply a thin layer of frosting “crumb coat”. I use a basic thin powdered sugar frosting for this layer. Frost the cake or cakes with the crumb coating – it will look like hell but take care of all your crumbs. Once the crumb coat drys, assemble and frost your cake. Enjoy!

  12. Teri Rasey wrote on :

    Make sure you brush off all the crumbs. I use a new 1-inch paintbrush I bought specifically for this problem. If you are having trouble when you spread the frosting and part of the cake it rolling up into the frosting, your frosting is too thick to spread. If you really want the very thick frosting, simply brush the crumbs from the cake and then place it in the freezer for 1/2 hour. This should take care of your problem.

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