How to do a crumb coat on a cake

Learn how to crumb coat cakes and why it's important for a smooth buttercream finish. You'll be one step closer to building the perfect layer cake!

If you want to learn how to make a gorgeous layer cake, you have to start with the basics. The crumb coat is the secret superhero that will make your cake look truly professional. We're breaking down how to crumb coat your cake, helping you bake with confidence.

What’s the key to avoiding lumpy, crumby frosting or slanted layers? Filling & frosting your layered cake with an expert stack and crumb coat is really important.

This pin covers how to frost a cake for beginners. We talk leveling, stacking, filling, crumb coating, as well as getting smooth sides and clean edges!

Getting a smooth finish on your fondant or buttercream cake is easier than you may think. All you need is a simple crumb coat. This often-omitted step is the key to professional results, even when you aren’t planning on a traditional fondant-covered cake. Read over our friendly guide, watch our helpful video, then… get ready to (c)rumble!!!! #wiltoncakes #blog #blogpost #blogger #cakedecorating #cakeideas #beginner #basic #simple #easy #homemade #baking #cakeideas #layercake #howto #tutorial

How and Why to Crumb Coat a Cake, let's learn!! If you’ve ever looked at a cake with smooth buttercream icing or fondant....

Today I want to chat about the importance of adding a crumb coat to a cake. Years ago, when I made my very first cakes, I didn't realize how important a crumb coat was. I spent so much time baking a cake and making the buttercream, I was so excited to finally get to the

A step by step tutorial on how to properly fill and crumb coat a cake. thesugarcoatedcottage.com | #cake decorating, #crumb coat, #cake

Isabelle Boizis on Instagram: "A cake with a layer of crunch is a cake that will be more addictive than any “crunch-free” cake. Fact. In fact, it’s a basic rule of Patisserie. Any “Gateau” (or as we call them in French “Entremets”) follows the simple rule of three textures: Soft (usually some sort of sponge), Creamy (mousse, inserts, curds, etc) and a layer of crunch. Crunch will be the consolidation of the other two, the one that will bring the added “je ne sais quoi” to a cake! That’s why…