By following this method cake decorating should be easier and quicker, especially if you are put on the spot to make and decorate a cake at the last minute.When it comes to crumb coating a cake, there is no better frosting to use than cream cheese frosting. Do not decorate the cake until it has completely thawed. This storage method helps keep the moisture and flavor from escaping.Īllow the cake to slowly defrost at room temperature for 1-2 days before the event. Then just prior to freezing, wrap one layer of aluminum foil over the cling wrap. To keep the air out, wrap three layers of sturdy cling wrap around the cake. Icing tends to sweat and become gooey when a cake is left out to defrost.Īir and moisture will eventually ruin a cake. It's also important to postpone the decorating process until the cake has fully defrosted.
If the proper method is not utilized, that fear will be justified. Some cake makers shy away from freezing cakes due to the fear that their creation might dry out. Just think, you can have a cake baked and ready for decoration weeks before the special occasion.
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Thankfully, the practice of freezing cakes has become an invaluable tool for the novice and professional alike.
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Once the cake has had time to firm up in the fridge, the dams that you put in place and the crumb coat will stop the cake from bulging.įollow these steps and you'll be well on your way to having beautiful bulge-free cakes!įinding the free time to prepare a specialty cake can be a frustrating task. This will reduce the likelihood of bulging also. Once you have done a crumb coating of the cake you will find that refrigerating the cake overnight, or for at least 2-3 hours will help the icing to firm up. This will act as a barrier and keep your fillings from bulging out the sides of the cake.Īfter you have created your icing dam, you can then cover the whole cake with a crumb coating a thinned down version of the icing that you intend to use to decorate your cake with. Freshly baked cakes tend to be unstable and won't hold fillings as well as settled cakes.Īnother procedure that can be used to stop fillings from overflowing or bulging is to use piped icing to create a dam.
Below are some helpful tips to stop the dreaded cake bulge.īy baking your cake in advance, for example the day before, you will firm the cake up, and give it time to settle down. Luckily there is a remedy for this little cake decorating disaster. Often people who decorate cakes are faced with the problem of their fillings bulging out of the sides of their cake.
Once set the surface will be ready to decorate.īy following these instructions you will win the war on crumbs! Don't be overly concerned if crumbs get into your crumb coat, as the crumbs will become "glued" into the surface of the cake. Place your cake in the refrigerator and let it set overnight, or for at least an hour or two. Once you have applied a crumb coat to the surface of your cake you will then need to let it set awhile. The icing has to be thinned down just enough to cover the surface of the cake with a thin layer. You can thin the mixture down with whatever liquid you have used to make your icing, for example water or milk. There is a way to combat the dreaded crumb problem when decorating your cake the method is called a 'crumb coat.'Ī crumb coat is a thinner mixture of the exact same icing that you use on your cake. When this happens you can ruin the whole effect of your cake. We have been decorating a cake and everything was going smoothly, then all of a sudden you notice crumbs in your beautiful icing mixture.
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How To Manage Crumbs When Cake Decorating.Īt one time or another we have all had this happen to us.
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