I'm taking a cake decorating class and can't afford to have crumbs in the iceing. How can I prevent this?!
Second: Brush any loose crumbs off
Third: Place in freezer for about 1 hour
Fourth: Remove from freezer and put a thin layer of frosting on cake
Fifth: Place lightly frosted cake back into freezer for about 30 minutes
Sixth: Remove from freezer and frost as normal.
I know this is alot of steps, but it does work and does NOT effect the taste or texture of the finished product. Good Luck.
Answers: First: Let your cake cool ALL the way down.
Second: Brush any loose crumbs off
Third: Place in freezer for about 1 hour
Fourth: Remove from freezer and put a thin layer of frosting on cake
Fifth: Place lightly frosted cake back into freezer for about 30 minutes
Sixth: Remove from freezer and frost as normal.
I know this is alot of steps, but it does work and does NOT effect the taste or texture of the finished product. Good Luck.
freeze the cake before icieing
simple syrup...water and sugar in equal parts. With a pastry brush spread on the top layer wait and then ice...that should help with crumbs.
Paint your cake with simple syrup, like the guy said, and make sure your icing is at least room temperature or warmer. Don't try to do it with cold stiff icing.
Work with frozen cake and spread a thin layer of buttercream over the whole cake to seal in the crumbs. Then proceed with a nice layer of buttercream or fondant and decorate.
take some of the frosting and put it in a smaller bowl
frost the cake with it in a reallly light layer
put the cake back in the fridge for 10 minutes to an hour for the icing to firm up, than actually put your frosting on it. it works really good.
I recomend against freezing, because you stil have crumbs and I think it can give the cake a funny taste and take away from its texture
Make a small amount of icing, then put this amount over your cake and let it dry.....then mix up the rest of what you need and proceed to ice your cake
one more suggestion, have a hot cup of water, put in your spreading tool, then ice the cake, keeping the utensil hot, helps spread the gooey stuff..