I'm cut my cake into a shape and froze it for about 2 hours. Then I went to frost it, but the sides are so crumbly - What should I do? What is the best way to frost over the crumbs.....???

ASAP help would be great!!!

Lis

It sounds to me like you need to do a cumb coat-- that's to smear the icing on kinda thin and capture the crumbs-- then refridgerate it it set the icing firm, then pull it out and ice it again over the crumb coat.

Weill, you would want your icing thinner that what you would use to frost, for sure. I also use a shorter spatula, not the long one, to "smooth" the icing. Even though there is no such thing as smoothing when something like this happens.

Those are my only tips to help

Never knew what the "crumb" technique meant! Oh I just LOVE this site!!! I'll try it as well as using the shorter spatula - Thanks a million both of you!!!!

lisa

another idea that I use when the cake is especially crumbly is to pipe the icing on the sides of the cake with a #18 (or similar sized) tip. Toba Garrett shows this in her books. It's quick and especially helpful for crumbly cakes when you don't want to crumb-coat.

I can't find a photo online anywhere, but pipe the icing up and down the sides of the cake, with each row right next to the previous one. Overlap onto the top of the cake by about 1/2- 1 inch each time. Then fill the top in a similar way, going back and forth until you see no more cake undernieth.

Then use a hot spatula to smooth it all out. As long as you don't scrape the cake with your tip, or gouge too far with the spatula, all the crumbs should be contained.

And, like others said, make sure that the icing is soft enough, it makes a WORLD of difference.