I have to frost a block cake but the majority of the block is "exposed cake " I would call it , kinda hard to explain, like cuting it in pieces then having to frost it , if any one can understand what im trying to say....any suggestions on how I can frost the blocks with less crumbs as possible?
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alanahodgson
Posted 9 Jul 2008 , 1:26am
post #2 of 2
do a crumb coat-a thin layer of icing. Let the cake chill. This seals in the crumbs so that they don't get into your final coat. when the crumb coat is firm (15-20 minutes in the fridge should do it) then put your final layer of icing on.
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