There is nothing more disappointing than having a cake that is speckled with crumbs, unless of course that is the look you are going for, like my Brooklyn Blackout Cake. However, sometimes you’ll want pristine white or a perfectly smooth surface to write on. Once you have the dome trimmed off the top of your cake, the layers cut and then assembled with your favorite filling, it is time for a crumb coat. This is a quick and simple step that acts as a guarantee that your final layer of icing will be clean and crumb free. This technique is particularly helpful when you are working with Devil’s Food Cake and White icing, the ultimate combination in taste and pesky crumbs.
Equipment I used in the Crumb Coat Video:
Revolving Cake Decorating Stand – Let the cake turntable do all the work for you, it will make life so much easier.
Offset Spatula or Straight Spatula – For getting the icing on your cake smoothly. I use both an offset and a straight spatula. Both are great, you just have to determine which is more comfortable. You want at least an 8-inch blade for icing a cake.
Cardboard Cake Circle – I build all my cakes on them, it just makes it so much easier to move the cake around. Be sure to order the right size for your cake or get slightly larger ones you can cut to the right size.
See Part 1: How to Cut and Fill your cake like a Pro!