a thin layer of frosting, it usually does have crumbs, but is meant to seal in the cake and crumbs so it doesn't get into the outer frosting. I'm not sure i'm clear on that. here is what i found; Apply Crumb Coat Icing This is a trick professional cake decorators use that is rarely used at home, yet it only takes a few extra minutes and the end results are well worth the time and effort. The crumb coat icing seals in the moisture of the cake and can also serves as a base coat to protect the cake overnight; especially when the frosting will be applied at a later time.
Take ½ cup of homemade or commercial frosting and thin it down with water until it is the consistency of a glaze. It should be almost too thin to put on with a knife.
When the cake has barely cooled, spread the crumb coat icing all over the cake. Let the crumb coat icing set for a half of an hour to dry before frosting the cake.
i have never put frosting on a warm cake though, sounds messy to me with the frosting melting. I freeze my cakes, it makes it easier to shape and reduces crumbs.
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here is what i found;
Apply Crumb Coat Icing
This is a trick professional cake decorators use that is rarely used at home, yet it only takes a few extra minutes and the end results are well worth the time and effort. The crumb coat icing seals in the moisture of the cake and can also serves as a base coat to protect the cake overnight; especially when the frosting will be applied at a later time.
Take ½ cup of homemade or commercial frosting and thin it down with water until it is the consistency of a glaze. It should be almost too thin to put on with a knife.
When the cake has barely cooled, spread the crumb coat icing all over the cake. Let the crumb coat icing set for a half of an hour to dry before frosting the cake.
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I have never ever been able to frost a cake without making a huge mess with crumbs. Thanks! I'm going to try that.
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