How to Frost a Crumbling Cake

Cake crumbs should not appear in the frosting.

Once of the most important cake decorating techniques is to apply frosting without getting cake crumbs mixed in with the frosting. Cake crumbs form in cakes that are drier, such as sponge or pound cake. To frost a crumbling cake, freeze the cake after an initial application of frosting. Then, use a good portion of frosting to be sure you do not pick up crumbs with your spatula or frosting knife.

Things You'll Need

• Cooled cake
• Serving platter
• 2 cups buttercream frosting
• Frosting knife

Instructions

1. Place your cooled cake on top of your cake serving platter. Be sure it is cooled or the frosting will melt and slide off the cake.

2. Scoop approximately 1/4 cup of frosting with your frosting knife. Place it on top of your cake. Spread it out over the top of the cake to create a thin layer of frosting. It is OK to pick up cake crumbs in this step. You will cover this later.

3. Scoop another 1/4 cup of frosting and spread over the sides of the cake. You want a thin layer that will be covered later. Place the cake in the freezer for one hour. This will freeze the initial layer of frosting so you will not pick up any crumbs for the second frosting layer.

4. Remove the cake from the freezer. Scoop 1/2 cup of frosting with your frosting knife. Spread over the entire top of your cake. Use an even, circular motion over the entire cake. The first layer should be hardened, preventing crumbs from being picked up by the knife.

5. Scoop up approximately 1/2 cup of frosting with your knife and spread around the sides of the cake. Turn the cake with your free hand for easier frosting. Scoop more frosting if necessary. Create a thick layer and remove the excess afterward.

6. Hold the frosting knife parallel to the cake side. Dig into the frosting approximately 1/4 inch deep. Turn the cake server around so you remove the excess frosting, forming a smooth surface. Turn the cake 360 degrees to remove excess frosting from around all the sides.

Tips & Warnings

• Place pieces of parchment or waxed paper underneath the cake's sides before frosting. After frosting, pull them out so your serving platter stays clean.

• Substitute a spatula if you do not have a frosting knife.

• Frost the cake immediately after freezing.

• Do not freeze the cake too long or you will need to defrost the cake for about one hour.

References

• Betty Crocker: Easy Frosting Tips for Layered Cakes

Resources

• Martha Stewart: How to Assemble a Layer Cake