I start icing all my cakes with a crumb coat.

A crumb coat is a thin layer of frosting to lock in the crumbs.

This prevents crumbs from appearing on the top layer of frosting on your finished cake.

Checkout the video below to see how I prepared this cake.

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In this tutorial, you’ll learn how to:

• Cover cake with thin layer of icing
• Smooth the sides of the cake using a bench scraper
• Use my “crown” method to form the top edge of the cake

If you’re a beginner cake artist and unsure which tools to use, read: 9 Must-Have Tools to Decorate a Cake.

Let’s get started.

Step 1: Cover cake with thin layer of icing

Using the offset spatula, start icing the bottom half of the cake down to the cake board.

Work your way up to the top half of the cake.

To cover the top of the cake, add a mound of frosting on top.

Begin spreading the icing towards the edge of the cake.

Once the top of the cake is covered in icing, its time to smooth it out so it’s level.

To smooth out the frosting, take the offset part of the spatula and place it in the center of the cake. Hold the spatula still as you push the turntable away from you to smooth it out.   

Related: How to Make American Buttercream

Step 2: Smooth the sides of the cake using the bench scraper

Keep the bench scraper straight against the cake, holding it lightly at a 45-degree angle.

As you turn the turntable, the scraper will smooth the sides of the cake.

Once you drag the scraper around the cake, scrape the excess frosting off the bench scraper and onto your small bowl.

This will prevent crumbs from getting into your freshly made batch of frosting.

Check for any gaps or unevenness that needs more icing. 

Apply more frosting to those areas and smooth it out with the bench scraper.

Tip: Get down to eye level with the cake to ensure the top and sides are straight.

Step 3: Use my “crown” method to form the top edge of the cake

A crown of icing will start to form around the top edge of the cake.

Building a crown is how the top edge of your cake will form. 

Pick a corner of the cake, then take the offset spatula and carefully drag it towards the center of the cake.

Take your time with this as you go around the cake.

Always get down to the level of the cake to ensure it is straight and flat.

Place your cake in the fridge or freezer for 15-20 minutes to firm up before adding the top layer of frosting.

Congrats your cake is officially crumb coated!!

If you liked this post then you may also like:

How to Frost a Smooth Cake

How to Build a Layer Cake in 4 Steps

How to Make American Buttercream

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