Leif Hanson for the Betty Crocker Kitchens shows how to crumb coat a cake. This is when you put a thin layer of frosting on the cake to hold the crumbs in. She starts with a square cake with exposed edges. First, you take a big scoop of frosting and put it on top of the cake. Next, you spread it around with a spatula. As you spread it evenly you want it to go over each edge and corner, but don't let the corners sag. Next, she loads the spatula, fills it from the top edge to the bottom edge, with frosting. Take the frosting and spread it evenly on the side of the cake. If you have extra frosting while spreading use it to do the other sides. Once the cake is all covered, go over the cake and smooth and scrape off the excess frosting. On a square cake you start at one end and move across to form a lip of frosting in the corner. Next, turn the cake and use that excess to help frost the next side until the cake is completely coated. Then you will need to remove the edge of frosting that has formed on the top edges. Take the flat spatula and skim it over the top of the cake towards the center and pull up. Scrape off the spatula on the frosting container. Repeat this on each edge of the cake. Some cake may still be showing when you are done but that is expected. Then put the cake in the fridge for 30 minutes to an hour to harden the frosting so you can do a second layer. Enjoy!!
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