How to Crumb Coat a Cake

The crumb coat is a technique used in cake decorating to control the crumbs of the cake before the second coat is given. It's a very easy technique.
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[@hunterrush7803]

Ella es tan bella como sus cables.

[@footballedit1067]

Am so glad I found your channel. You explain so well. 💗❤️

[@rrose002]

The best tutorials period.

[@EdnaDelacruz]

Thank you!

[@primaveracero2010]

Mil gracias por todos tus consejos! te sigo desde hace muchísimo tiempo y en verdad deseo que Dios te siga bendiciendo! un fuerte abrazo venezolano desde Canadá!

[@EdnaDelacruz]

+Andreina Fuentes Gracias mil!

[@martinezveralucia1582]

Edna thanks a lot you videos are clear easy to understand!!! Magnifico!!! Mutes gracias!!!!!! Obrigada!!!!!!

[@EdnaDelacruz]

Thanks. I have some older videos that I want to re-do since I have improve the editing but the techniques I still use.

[@judysbakeryandtestkitchen1654]

Thank you so much, Edna! I now see that I am using too much buttercream for my crumb coat. Also, I like the tip of doing the bottom of the cake first to seal the cake to the bottom. You are awesome!

[@EdnaDelacruz]

You welcome!! I am glad it helped!

[@elsasmac]

I always learn something new from you, Edna!! Even simple tips like, 'using a less-heavy spatula because your arm gets tired'. And 'making sure to seal the bottom of cake to the turntable so it doesn't move around'. And wrapping/sealing the cakes and then refrigerating them after they're baked works. The best thing is that they keep moist after coming to room temperature and they're ready to frost since they don't crumble. I prefer to crumb-coat my cakes semi-frozen and that works marvelously!! The cake recipes you have on your website: are they cakes you could carve for 3D cakes or gravity-defying cakes? I'm making your Strawbery Cake w/Strawberry Buttercream Frosting next weekend just for fun!! Thank you for your very well explained videos and all of your invaluable tips. Every chance I get, I let my fellow Craftsy students I have classes with, know about your FAB Crusting Buttercream and your KZbin channel!!

[@EdnaDelacruz]

+elsa velazquez Thanks.. I think the one that I would avoid for carving would be the banana cake. If you carved them while they are cold or even a bit frozen, it will help. But remember, everyone has a different hand when baking, so you will be able to tell once the cake is refrigerated.

[@Truecrimequeen68]

Hey glad to see you are back........

[@EdnaDelacruz]

+Laura Calderon I try to do more often but I got so much work! I will keep trying!

[@Truecrimequeen68]

I know...we need more hours in a day right lol...don't work to hard.

[@EdnaDelacruz]

Laura Calderon That's a nice dream..less work more money..lol

[@devikscreation5741]

Thank you. I learn something new how to crum coat

[@Highinsight7]

THANKS Edna... trying this... for the first time... today....

[@EdnaDelacruz]

+MrLisztian Good luck!

[@Highinsight7]

It worked... (a little time consuming...) BUT... it worked!!!

[@EdnaDelacruz]

It's only time consuming because you are learning. Once you get used to it, it will be a lot faster!

[@Highinsight7]

I think... you're right... : )

[@EdnaDelacruz]

;)

[@roo3159]

Ooooooh this is soooooooo good. Thank you so much for your valuable effort!!!! Please keep on going

[@picantesworld7723]

Edna, awesome tutorial as always. 😊

[@EdnaDelacruz]

+picantesworld77 Thanks!

[@lesligaribaldi4635]

Omg now I understand why I have such a hard time decorating my cake.. en cuanto salen del horno los decoraba.. thanks for mentioning that🙏🏼

[@carolinagrullon2549]

Porque no haces los vídeos en español? Hace mucho que te sigo!! He aprendido mucho con tus vídeos, la receta de cake de boda que usó es tuya , hace mucho que la hago y no la cambio por ninguna otra!!.

[@EdnaDelacruz]

Sometimes is lack of time. I do have some in spanish in my other channel but I have been trying to do more tutorials and I am only one. I am hoping I am able to do them though.

[@mariagonzales6021]

Me encantan sus tutoriales los explica muy bien muchas gracias

[@EdnaDelacruz]

+Maria Gonzales Gracias!

[@shilpiislam6299]

Hi, I love your recipes so much! I always follow your recipe while I make cakes and decorate them! So professional and accurate😀. Just got a question if you have time to answer is that, if it's ok to bake a cake in advance 2 to 3 days ago and put it in the freezer? If yes, is the test remains the same while it would be decorated?

[@EdnaDelacruz]

I always bake ahead and as long as you seal your cake really well it won't get dry. Letting a cake rest does enhance the flavors on the cake. I don't freeze my cakes but I do refrigerate. You can easily cook the cake in the beginning of the week and work on the cake by the end of the week and it will be ok!

[@smbp76]

Hola Edna Felicidades eres muy talentosa! Con la cobertura de ganache puedo hacer ese borde ?

[@EdnaDelacruz]

No se a que borde te refieres. Estas hablando de el crumb coat?

[@oliveenowen2659]

just found your channel and love your tutorial. you make it so easy to follow. God bless you.

[@EdnaDelacruz]

Thanks!

[@Joz95]

love your videos edna ♡

[@EdnaDelacruz]

+Joselyn Cerecerez Thank you!

[@cakebyt]

I want to thank you for your videos! They are my favorites by far. How soon after baking do I seal the cake and for how long?

[@EdnaDelacruz]

+T Barraza I usually seal the cakes when they are still a bit warm so the moisture stays in the cake.

[@dinorahhenriquez7295]

Gracias por el tutorial y las recomendaciones.

[@EdnaDelacruz]

A la orden!

[@mkvp04]

Hi, loved your informative video. Have 1 question, do you wrap your cake as soon as it's baked or do you let it cool down completely?

[@EdnaDelacruz]

Let it cool down some. I wrap it when is a bit warm but not hot so it helps with moisture!

[@pelogadi76]

This cake looks so tender I want to take a big slice of it :D

[@EdnaDelacruz]

+Perla lol :)

[@carolinagrullon2549]

Gracias por responder!! Eres buenísima enseñando! Aprendí hacer las rosas con tu vídeo, el acing, el cake de fresa buenísimo!!!! Tengo muchas de tus recetas !! Tengo mi página de Facebook y mis cake son de tus recetas las mayorías! Mi página es : we make your cake por si tienes tiempo de verla! Gracias otra vez!!

[@EdnaDelacruz]

Aww, me alegra tanto cuando la gente le va tan bien! Tengo planes de poner mas recetas. Estuve por mucho tiempo moviendo my website y arreglando problemas en el, pero ahora todo esta trabajando mejor so con la ayuda de Dios este año pondre mas!

[@carolinagrullon2549]

Estaré esperando tus nuevos vídeos!! He hecho algunos cursos ( talleres ) para aprender algunas cosas pero realmente lo poco que se en la repostería moderna lo he aprendido contigo y no es por solo echarte porra que lo digo ! Es que he visto tus tutoría y son tan clara y eso que mi inglés es de 99 centavo jiji. Es un honor que me hayas dedicado tu tiempo !!! Eres mi fan!! Dios siga bendiciendo tu vida y tu don!!

[@GodBlessUtoo]

Thank you Edna❤️

[@EdnaDelacruz]

+GodBlessUtoo My pleasure!

[@alethiahall6911]

Hey Edna! I have a question are you using the crusting buttercream to do the crumb coat or is this something different? I'm trying to flavor a cake with your cream cheese butter cream but I'm trying to see if the crusting recipe is different from the layer I put under the fondant or if it's all the same...?

[@EdnaDelacruz]

Same recipe!

[@babykapple]

Hi im new love your video can you tell me what are you using to wrap the cakes up to put them in the fridge or the frigerator. Like ice box? and also do you put them in right after you take them out the oven like while there are still warm? Thanks

[@EdnaDelacruz]

I let them cool down for around 20 to 30 minutes but I do place them in the fridge while they are warm. I use plastic wrap to cover them to prevent them from drying in the fridge.

[@babykapple]

Edna De la Cruz. Awww ok thanks 💕😘

[@CupcakeGrogan]

Do you level and torte your cakes before sealing them to place in the fridge overnight? Thanks. I love your videos.

[@EdnaDelacruz]

Yes I do.It's very important to level a cake especially if you are stacking

[@CupcakeGrogan]

Thank you. One more question: I will have my buttercream in the fridge overnight and was wondering how long it will take tomorrow to come to room temperature to crumb coat my cake? (it's your recipe) Thanks.

[@EdnaDelacruz]

If you are using my recipe, it can stay out of the fridge no problem for days. Just make sure is not in a hot house.

[@EdnaDelacruz]

That will depend on how warm is the area you have it!

[@pennyndoug]

Edna De la Cruz I think she is asking if she tortes the cake BEFORE it cools and then wraps it to spend overnight in the fridge. I believe you take cakes from the oven, cool only slightly and then wrap and place in the fridge WITHOUT torting. Is that correct?

[@ItsTwilightMoon]

Can I use your buttercream with condensed milk consistency as it is to fill, crumb coat and fully cover a cake?

[@EdnaDelacruz]

Yes you can but that's a personal choice. I would suggest to make a batch and see if you like the flavor.

[@ItsTwilightMoon]

Ok thank you. If not what part do you suggest I use that buttercream recipe for? Which part of the process? Because I will be using it I just wasn’t sure if it would work to do the full process

[@EdnaDelacruz]

@@ItsTwilightMoon Oh you can use it for either filling and frosting. The recipe works great. What I meant is that you need to decide if you like the flavor and then go from there. Everyone has their own opinions about icing. Some people like buttery others prefer less butter and there are many options out there. I personally like the flavor but at the end of the day is about what you like. It works just like swiss or Italian and pipes really pretty.

[@ItsTwilightMoon]

Oh okay awesome thank you so much!

[@kourshabakery7915]

God work shef

[@PerhapsToday1111]

Edna; could you do a video on how to avoid cake bulges between layers? There are many suggestions out there but I would love to listen to yours. Thank you

[@EdnaDelacruz]

I would keep that in mind. Most of the time is too much filling. Some fillings can handle a bit more while others won't.

[@PerhapsToday1111]

Edna De la Cruz thank you! I don’t put a lot of filling in my cakes... ☹️

[@EdnaDelacruz]

There's many other reasons.. Lack of a damn, filling too soft. Leaving empty pockets. Settling down. Sometimes is a good idea to do a crumb coat and let the cake settle before doing a second coat. Sometimes is good to make a hole with a toothpick to let the air come out of the cake as it settle down. I would have to see a photo of the cake and what you do to see why is that happening.

[@PerhapsToday1111]

Edna De la Cruz Its probably air pockets trapped and maybe empty pockets that I didnt notice. I try to be as careful as I can but it happens most of the time. I fill, with a dam, crumb coat and put in fridge overnight. Them do a last coat

[@EdnaDelacruz]

Do this..as soon as you finish giving a second coat to your cake, take a toothpick and make a hole at the top of the cake. I know it might be annoying to see it but it will let the air escape from the cake. If you have a topper, you can make the hole in the area where the topper goes.

[@ozodaqosimova8346]

very good

[@youmnaamir593]

Thanks for this tutorial ... May we know the cake recipe ?

[@EdnaDelacruz]

+Youmna Amir Is posted in the website under cake recipes! Look for the red velvet

[@odalysv1206]

Ojala pudiera colocar el video tambien en español muchas gracias

[@EdnaDelacruz]

Lo tendre en mente

[@lanitareid773]

can I put fondant on top of crusted butter cream cream cheese icing?

[@EdnaDelacruz]

YES!

[@lanitareid773]

Thank you! I love love love love your videos.

[@EdnaDelacruz]

Thank you!!!

[@EdnaDelacruz]

Thank you!

[@chinenyeezekute5222]

sooooo yummy yummy love what you do here thanks dear. please where can i found your red velvet cake recipe thanks

[@EdnaDelacruz]

En mi website bajo Recipes/cakes, esta la receta original del red velvet.

[@rrose002]

If I wrap it in plastic what if it sticks?Thanks

[@EdnaDelacruz]

If you are using crusting icing you can cover it no problem. If you are using swiss or italian buttercream, place the cake in the freezer for a few minutes and the buttercream will harden up and it will be easier to cover in plastic. No matter what, since is just a crumb coat, if it gets damaged a little with the plastic, you can fix it up with the second coat. I do it all the time.

[@sturdivantalvarado5264]

❤

[@helengrant379]

Soon as you take out of lce box then you can start icying the cake

[@EdnaDelacruz]

Yes

[@MakeWithJess]

Awesome video! Love it! I just started a channel & would love your opinion on it! Also, really enjoyed your video!

[@EdnaDelacruz]

+Jessica D I loved it!

[@MakeWithJess]

Thank you beautiful! :) it means so much coming from you!

[@EdnaDelacruz]

Jessica D My pleasure!

[@MakeWithJess]

You are SOO sweet!

[@EdnaDelacruz]

Thank you!

[@ShalishaAlston]

so where are the crumbs on the damn cake????

[@EdnaDelacruz]

If you ice the cake while cold you can keep the crumbs to a minimum!

[@69bashment]

thanks Edna

[@EdnaDelacruz]

+Marcia Brown Thanks!