How to Crumb Coat a Red Velvet Cake | Cakes & Pies

How to Crumb Coat a Red Velvet Cake | Cakes & Pies

The red velvet cake is totally cool, and I’ve
got my cream cheese frosting. It’s time to do the crumb coat. We’re going to take and trim each of the cake
layers, just a little bit. You don’t want to take out too much, especially
if they’re already pretty flat. But you want to do a sawing motion and just
trim off any sort of excess topping, and rotate the cake tray as
much as you can. It’s the best
way to get a nice, flat top. Now this second layer of cake, I’m going to
make the bottom of my cake, but, again, I’m sawing. I’m not going to take too much off this cake. This
is a red velvet cake, and it’s going to be a little bit rustic, but it’s
going to be delicious, and that’s the most important part. So I’m going to take a pastry bag right now,
put a little bit of the frosting in here, and I’m going to pipe a
very thin border, all around the cake. This is just so when I set the cake on here
it’s going to fill in nicely. OK. I’ll squeeze out a little bit of this up there. This is going
to be the frosting that is on the layer between the two layers of cake. People tend to want to put a lot of frosting
on the cakes. It’s really not
necessary, especially on this inner layer. Too much frosting and it’ll just
cause the whole cake to slip and slide. If the cake itself is sweet, the
frosting is very sweet. A little goes a long way. When you frost a cake, especially with red
velvet or anything chocolatey, you can really see a lot of those crumbs appearing. There’s no way to get
them all off. So we do a crumb coat, and it will allow you
to have a nice, clean looking cake. I’m going to invert this bottom onto the top
of the cake, and what you achieve through that is
the top of the cake is now flat, as opposed to rounded. That’s how you get that flat look on the cake. And to do a proper crumb coat, you want to
one, have a mixing bowl on the side here, because you don’t want to get any
of the red crumbs into your main frosting. So I’m going to get a little bit off this,
but you’re going to be scraping a lot of this frosting off
the cake. So very little, it’s a
very, very thin layer of frosting. And again, this isn’t about sweetening
the cake or about the flavor, this is about getting a thin layer crumb coat
on the cake. And again, if you see all these crumbs forming,
don’t worry about it, don’t get excited. That’s normal and that’s what it’s supposed
to do, really. We’re just about done. So for the last part of this crumb cake, we’re
going to take our cake scraper, and again, you can
find these at any cake shop, and I’m going to make a nice, clean coat on
the outside. It looks messy at
this point, and that’s okay. That’s what the crumb coat is all about. It’s
going to help you get a nice, clean cake when you’re all done. I’m going to stick this in the refrigerator
for about, maybe, 15-20 minutes, let it firm up, let the frosting
get nice and hard, and then we’ll add the outside layer, and decorate the red
velvet cake. It’s going to look
awesome. Alright. Let’s stick it in the fridge.

9 Replies to “How to Crumb Coat a Red Velvet Cake | Cakes & Pies”

  1. Where is part #2? Why doesn't Dufus show him putting the crumbs on it? Most of us don't might not know how to do that …

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