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Techniques for Crumb Icing on a Sheet Cake

2013-04-09   Views:0

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One of the most common frustrations when frosting or icing a cake is crumbs from the cake creeping into the mixture and ruining the texture and appearance of the finished cake. To prevent this unsightly occurrence, bakers frequently coat the cake sur

Techniques for Crumb Icing on a Sheet Cake

One of the most common frustrations when frosting or icing a cake is crumbs from the cake creeping into the mixture and ruining the texture and appearance of the finished cake. To prevent this unsightly occurrence, bakers frequently coat the cake surfaces with crumb icing or crumb coating. Since sheet cakes only have one layer, they are the easiest type on which to apply crumb icing.

Cake Preparation

After baking, thoroughly cool the cake at room temperature. Hastening the cooling process through refrigeration may cause the cake to fall or develop condensation on the surface, which increases the likelihood and size of crumbs. When the cake is completely cool, if necessary, level off the surface with a long bread knife with a serrated blade. For precise cutting, place the sheet cake pan on a shelf at eye level and steady the side of the knife on one end of the long edges of the pan. Using one, uninterrupted slicing movement, slowly slice the top off until the surface of the cake is flush with the top of the pan. Remove the cake from the pan and place it on the serving board or plate, cut-side up. Using a pastry brush with soft bristles, gently whisk away as many crumbs as possible before proceeding.

Crumb Icing Ingredients

If you are using a buttercream frosting, ganache or royal icing to top the cake, it can be transformed into a crumb icing by thinning a portion of it with a little milk or water. The best consistency for the crumb icing is comparable to a mixture of oil- and water-based paint. Thinner icings will seep into the cake instead of creating a smooth base for the final frosting. Glazes are not recommended for crumb icing as they are normally sticky and attract crumbs rather than seal them into the surface.

Application Procedure

With an offset spatula, scoop a dollop of icing onto the centre of the sheet cake. Spread the icing from the surface out to the edges and down the sides, adding more as needed and frequently wiping the spatula with a damp paper towel to remove accumulated crumbs. When the surface is completely coated, refrigerate the cake for about 20 minutes to let the icing set. As long as the surface is smooth, do not be alarmed if you can still see crumbs under the icing as they will be covered with the final frosting. Lightly touch the surface to make sure it is set before applying the rest of the frosting.

Tips and Hints

If you don't have time to apply the final frosting right after the crumb icing dries, the icing will seal the surface and keep the cake moist for a few hours. Use a non-stick cooking spray formulated for baking to coat pans for baking to keep crumbs at a minimum. Using flour in greased pans to make cakes release easier increases the crumb count.

Techniques for Crumb Icing on a Sheet Cake

Techniques for Crumb Icing on a Sheet Cake

Category:FoodRelease time:2013-04-09Views:130

One of the most common frustrations when frosting or icing a cake is crumbs from the cake creeping into the mixture and ruining the texture and appearance of the finished cake. To prevent this unsightly occurrence, bakers frequently coat the cake sur[More]

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