I baked a cake in a round pan and cut it into a diamond shape and iced it. The frosting looked lumpy where the cake was cut.(I put two layers of frosting on it and it still was uneven!)
2006-10-13 05:28:39 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If you mean by lumpy that you had gobs of cake crumbs in the icing on the cut sides, or that the sides weren't as neat and firm, the cure is what bakers call a crumb coating. Before you frost the cake, you set aside some of the frosting you intend to use, and thin it out a bit. Then you can spread it over the entire cake, and you let that sit to dry a bit and set. That gets all the loose stuff contained, and holds the rest of the cake together. After it's dried a bit, you can frost as usual without having all the bits in your frosting.
The other problem is that the texture inside a cake is slightly different than the crust on the outside. The crumb inside is moister than the outside. Shaped cakes do best when you use a cake with a denser crumb, like a pound or angel food cake. Box type cakes just don't work as well. You need to use the crumb coat on all of them, but the sides end up neater with a denser textured cake.
The other thing that helps if you want a box type texture, but need to cut it to shape, is if you bake the cake the day before you actually cut and frost it. I guess it probably dries out a bit, I'm not sure, but it just works better. Same if you wanted to split a layer for filling. It's best to back at least in the afternoon and let it sit until morning before cutting it. You could also bake it and freeze it, and cut it semi-frozen, using a serrated knife would give you the cleanest edge cut.
2006-10-13 05:42:19 · answer #1 · answered by The mom 7 · 0⤊ 0⤋
How To Frost A Cake
2016-10-31 00:00:47 · answer #2 · answered by ? 4 · 0⤊ 0⤋
I use my kitchen spritz bottle and very lightly spritz the cut sides with a flavorful liquid juice, rum, burbon ect. to help hold down the crumbs than I frost with a very thin layer of frosting and set the cake in the freezer for about 5 minutes to set the frosting then I finish frosting.
2006-10-13 06:33:39 · answer #3 · answered by ldykat1979 2 · 0⤊ 0⤋
In order to maintain the crumbs that cause the bumpy looks do the following.
Ice the cake in a first layer of thinned out frosting ( use light corn syrup) to catch the cumbs, then frost again using your normal fluffy frosting. See wilton.com for more cake decorating tips.
2006-10-13 05:33:29 · answer #4 · answered by Anonymous · 0⤊ 0⤋
put the cake in the freezer for a bit when cold brush off the loose crumbs put on a layer of icing and the re- freeze it... then pull it out again and repeat process
2006-10-19 05:17:12 · answer #5 · answered by just a mommy 4 · 0⤊ 0⤋
on the foodnetwork they put the cake in the freezer for a few minutes, had the icing sitting out & then do a quick sweep with a pastry brush to get crumbs off then did a "crumb coat" where you do a really light icing then put it back in the freezer for a minute then take it out & really ice it. hope this helps
2006-10-13 05:40:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
dip knife in water before you frost
2006-10-13 05:36:47 · answer #7 · answered by xochelsxo16 3 · 0⤊ 0⤋