If you should ever pull your spatula from the cake and it be covered with crumbs, scrape the crumby icing into a separate container and wipe the spatula clean before continuing on your merry way.Ģ. Before you start, make sure you have more icing than you think you will need for you cake! Once an icing is contaminated with crumbs, well, it is contaminated with crumbs. You are ready to apply your fresh, crumb-free final coat of icing now!Īnd now, a few additional pointers to keep in mind:ġ. Don't do much more, or you'll dry out your cake! You can cover the cake to prevent drying it out during this time, but it may slow down the hardening process further.Ĩ. At Muddy's we like to allow the cake to sit uncovered at room temperature for 15-30 minutes, but if you don't have that kind of time or your icing refuses to harden, there are options! To speed up the set time of your icing, just stick the cake in the refrigerator or freezer for 10 minutes, more or less. Allow your crumb coat to set completely before icing the rest of the cake. You will thank me when applying your final coat of icing!ħ. It doesn't matter how many crumbs are showing, but do make sure it is fairly smooth and even. Scrape and/or wipe all of the crumbs off the spatula first.Ħ. Do NOT dip your crumb-coated spatula back into your nice clean icing! This is where a lot of crumb-icing contamination begins. Don't worry about crumbs in those icing layers between layers you can always blame them on the knife when you cut the cake!ĥ. Make sure it is completely cool! If it is a layer cake, go ahead and assemble it. They may or may not apply with other varieties!ġ.
Note, these instructions were written with buttercream icing in mind. I will provide you step-by-step instructions for creating the crumb coat, followed by a few pointers for creating fewer crumbs. 9 times out of 10 (or possibly more!), we find a crumb coat to be necessary to keep those crumbs out of sight and where they belong.Ī crumb coat is a rather unglamorous - but extremely practical - thin coat of icing you put over an entire cake to catch the crumbs, which you then allow to harden before applying your beautiful coat of smooth crumb-free icing.
I think every Muddy's baker would agree with me: it's not easy! But with a little practice, it becomes much more doable. I've gotten a couple of great questions this week! The first one I will answer is from a Facebook comment: How do you keep crumbs out of your icing?
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