Icing the cake

by lamloom

I always have a problem when I need to put the icing on my cake, although I use thin icing consistency but when I start covering the edges of my cake with icing they break very easily and I spend lots of time getting rid of the crumbs .

What shall I do?

Is there any problem with my cake baking ?

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Apr 17, 2009
Crumb Coat
by: Michelle (admin)

Hi Lamloom,

This is easily fixed with a crumb coat. That's a coating of slightly thinned buttercream that's allowed to firm up in the refrigerator for an hour or so. This 'sets' the crumbs so that when you add your top coat of buttercream you'll have no problem with crumbs and breakage.

There's a full video tutorial here

Michelle (editor)

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