A good crumb coat on your cake will turn it from a great cake into a masterpiece, so crumb coating and chilling your cake, in my opinion, is essential!
What is a crumb coat?
A crumb coat is the base coat of icing on your cake.Usually this is two coats. This coating is sometimes referred to as a "dirty icing layer".
The first layer will lock in the crumbs to prevent them from 'contaminating' any further layers.
What do you need?
- A well chilled cake!
- A leveller
- An offset spatula
- A turntable
- Buttercream - either a basic mix, chocolate mix, butterless mix or your own choice of buttercream
- An extra bowl
- First thing - Chill your cake!
- Once chilled, level your cake
- Ensure your icing is stiff and holds its shape
- Once you've levelled your cakes, spread a little onto your cake board (in the middle) and place your first layer onto the board. This will act as a glue.
- Drop a big dollop of icing onto your cake, always add more than you think you need.
- Spread it evenly and add your second layer.
- Repeat for each layer you will be using
- When you have 'topped' all your layers, use your offset spatula to smooth off the sides. This will fill any cracks and dents and will also show if the cake is nice and central.
- Start spreading a thin layer of buttercream on the outside of your cake. If you have any crumbs on the spatula, scrape these off into your additional bowl.
- Holding your spatula at 90* angle to your cake, scrape off any excess icing.
- If you find gaps, fill them in
- Once you are happy that this layer is smooth and straight ...
- Place in the refrigerator until the layer of icing is touchable without sticking to your finger.
- Once this is well chilled, repeat the process.
- On the next layer, make every effort to ensure that this layer is without blemishes and smooth.
- Chill again preferably overnight
- This is now the foundation for your fondant