Preparing a a smooth iced cake is important for the best looking cake possible. If you have ever iced a cake before, you know the annoyance of having bits of crumbs in the frosting. To prevent crumbs you’ll need to apply a crumb coat.

1. Once your cake has cooled completely and been leveled, brush off excess crumbs with a pasty brush.
2. Place a large amount of thin consistency icing on the center of the cake.
3. Spread icing across the top. Push, do not scrape, the icing toward edges and then smooth the top using the edge of the spatula.Sweep the edge of the spatula from the rim of the cake to its center then lift it off and remove excess icing. Cover the sides with icing. Smooth sides by holding the spatula upright with the edge against the icing and slowly rotating the cake from the icings surface. Return excess icing to the bowl and repeat until sides are smooth.
4. Refrigerate your cake for at least one hour to seal in the crumbs.

Tips:

• You can thin the icing with 3 Tbs of corn syrup to make it easier to spread.
• Glide the spatula over the icing without allowing the spatula to touch the cake surface.
• Dip your spatula in hot water to make a smooth coat.
• Press a piece of parchment paper or a paper towel onto the frosting and then lift it off carefully. Start with the top and then work on the sides
• Draw the straight edge of a ruler or stiff poster board across the cake to collect excess frosting and smooth the surface.

I know you’re thinking, “but Linda this is a lot to learn for a “simple” cake”! Yes, some things such as leveling and torting can be daunting, however, the time spent in proper preparation will save you in the end.

Part 1 Baking Basics

Part 2 Leveling and  Torting

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