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If you’ve ever attempted to ice a cake, you know the struggle is real when it comes to making it look perfect, especially when the crumbs keep getting in the way! Duff Goldman frosts the way so you can have a gorgeous cake every time.
Got Crumb Problems? Here’s How to Ice a Cake the Right Way
Step 1: Cool the Cake
Goldman says to cool cakes on the counter, not in the fridge. “You need to ice a cake when it's either room temperature or slightly cold,” says Goldman. “You can’t ice a cake when it’s warm, because icing is basically all fat, and it melts when warm. Just be patient”
All cakes need a crumb coat and a finishing coat. “You’ve got to prime it!” says Goldman. So if you get crumbs in the frosting on the first layer, it’s okay! Make sure the cake is as level as possible, frost it, and scrape off the excess. Goldman says to make sure not to mix the crumby buttercream with the clean batch.
Step 3: Apply the “Finishing Coat”
Pile on even more buttercream on top of the cake. “Icing a cake is basic sculpting,” says Goldman. “You put on a ton of buttercream and then take away the excess.” Using long, smooth strokes, cover the cake and even it out. Goldman says the longer the strokes, the less lines you’ll see. Watch how it’s done in the video above.
Need a great cake recipe to get you started? Get the recipe for his chocolate cake here, and the recipe for his Swiss Buttercream here.
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