You need to use a 10-inch cake board for an 8-inch cake, and an 8-inch cake board for a 6-inch cake.Īn alternative to disposable boards is acrylic disks, which I own and love. Simple is best, though, so the pattern doesn’t distract from your cake. Disposable cardboard cake boards are a popular option, and you can get them in white, silver, gold, and other patterns. Using a cake board makes it easy to transfer a cake from the turntable, to the refrigerator, to a pretty cake stand. It’s rare that I frost and decorate a cake directly onto a plate or cake stand.
Amazon has lots of choices – be sure to read the reviews. I have a marble one that I love, but it was a gift and I’m not sure where it was from. Don’t waste your money on a cheap plastic one – it will jerk and wobble as it turns, making your frosting uneven.
CRUMB COAT ICING PROFESSIONAL
You’ll need about 3-4 cups of buttercream for a three-layer 6-inch cake, and 4-5 cups of buttercream for a three-layer 8-inch cake.Įssential Tools and Equipment Cake Decorating Turntable.įor professional results, you need to be frosting and decorating your cakes on a good-quality turntable, also known as a “lazy susan”. Read this post on Perfect American Buttercream for recipes, variations, tips and best practices. Make sure your baked cakes are cooled and level before you begin. But even if you’re not piping on the final layer of buttercream, and just spreading it on with an icing spatula, the crumb coat does so much to make the final result more professional, clean and attractive.
If you were to pipe frosting directly onto the sides of an unfrosted cake, the buttercream would just fall right off, which would be a disaster after all the hard work you put into making your cake. For example, on this chai tea cake, I frosted the cake with a crumb coat first, and then chilled it well before piping on the ruffles. Without a base crumb coat that’s firm and chilled, your cake can slide all over the place when you frost it and the frosting can pull away crumbs or even large chunks of cake.Ī crumb coat is also absolutely essential if you plan on frosting your cake with a piped design. Quite simply, you won’t get professional looking results in your finished cake if you skip this important step. But it makes all the difference in the presentation of your frosted layer cakes. You may be tempted to skip this step, thinking that it’s too fussy or time-consuming. It also locks in the cake’s moisture, smooths and hides imperfections, fills gaps between each cake layer, helps to define the cake’s shape, and is a primer for other decorative buttercream designs. It seals the crumbs against the cake so that they don’t end up in your final, pretty coat of buttercream. What is a Crumb Coat on a Cake?Ī crumb coat is a very thin layer of frosting or buttercream (applied after filling and stacking the cake layers). All opinions expressed on this site are my own. This in no way affects my opinion of those products and services.
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CRUMB COAT ICING HOW TO
Looking for more posts like this one? Learn how to make the best all-butter pastry crust, perfect American buttercream, and perfect French macarons. Whether you’re a beginner who doesn’t know where to start with making a cake look as good as it tastes, or you just need a little refresher on your cake decorating skills, there’s lots to learn in today’s post! From start to finish, you’ll learn how to stack, fill, crumb coat and frost a layer cake for beautiful, professional results in your home kitchen. A comprehensive post with step-by-step photos showing you how to crumb coat a cake.
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