Need help on technique for applying a crumb finish
I am new to cake decorating and have a cake that, traditionally, sports a fine crumb coating (finish) applied to a butter cream frosting. (I use a combination of graham crackers and arrowroot biscuits.) The crumb coating completely covers the butter cream and, in the bakeries where I've seen it, is very even all over the cake; top and sides.
My question is this: How can I apply the crumbs on the sides of the cake so that they are even distributed? This has been so exasperating for me, and I've wasted several pounds of crumbs trying to, sort of, "throw them on". (Plus, it makes the kitchen a mess! -and still doesn't result in very good application.)
I would be so appreciative of any help someone can give me here. Thank you!
Replies to This Discussion
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Permalink Reply by amy h on
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Hello,
Thank you for your reply! The video on nuts was particularly helpful -I will use that in the future, for sure. However, here is my "crumb" situation: The "cake" I'm talking about has many layers -at least 10- each very thin, about 1/4" thick, with a filling in between each that is pretty loose. Turning this cake on it's side, I think, would be impossible. I'm left with kind of "throwing" the crumbs on, but that doesn't work very well. Pressing with my hand results in depressions and, well, generalized ugliness. Any thoughts? If not, I understand, and I do thank you for the help above.
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Permalink Reply by Sandra Smiley on
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Hi Amy,
When I have added crumbs or chopped nuts to the side of a cake, I pat it on with my hand. I do not throw it, I hold the coating in my hand and pat it onto the buttercream. This has resulted in a fairly even application.
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