Cake crumbs on the sides
I baked 2 8in. round cakes on Saturday and let them cool...then I put them in the freezer to stay fresh. When I took two cakes there were more crumbs on each than before. This is the first time for my white cakes to do this...we've been having crazy weather again. I lightly brushed off what I could before crumb coating them. I put them back into the freezer until I made more buttercream. I put more on but there's more crumbs!!! What am I doing wrong?? I need to fix this fast since I'm making flowers out of the royal icing I made for my class tonight. This has to be fixed and it has to be ready by Wednesday afternoon...I know I'm running short on time...can anyone tell me what I have done wrong?
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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Your crumb coat should take cake of the crumbs, Lauri. Crumb coat it, let it set up and then ice it.
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Permalink Reply by Theresa Happe on
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Sometimes it's the way you are frosting the cake that can pull crumbs into the icing, even if you've crumb coated it. When you spread the icing, you want to push the icing so it spreads, not drag it across the cake. I try not to let the spatula actually touch the cake. If you pick up tip #789 and pipe the icing on to the cake before spreading it, you won't end up pulling crumbs into the icing.
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Permalink Reply by Lauri Myers on
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AAAAhhh Theresa you just gave me the insight about the way I am using my spatula....I guess I hadn't thought about that....
Thank you Kathy! I have a few flowers that I am posting for the pain in cake that I have issues about...lol
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