When I first used to make cakes, you know the dunkin hines ones with the matching frosting I used to just smear on the frosting in between licking it off my fingers but as I grew up, started making my own scratch made cakes and frostings I realized that 1. I would never stop licking the bowl no matter how old I get & 2. that it may be beneficial to find a way not to get crumbs into my beautiful cakes.
Then it hit me, like many other things do, to go look on google.
you know that saying, when all else fails, google wont && those who cant teach well, they search google for the answers.
So, come to find out there’s this thing called “crumb coating” its a smooth layer of icing on a cake after it’s stacked that prevents or holds in place those little loose crumbs that like to get away.
So today, a week ago, just I’ve been procrastinating that trip to the supermarket decided I wanted to make a red velvet cake for a few friends of mine && thought why not try out this crumb coating idea.
So here goes,
my original cheesecake red velvet cake was a FAILURE, my cheesecake didn’t set correctly but thank God I bought enough cream cheese just to make an icing.
Red Velvet Cake with Cream Cheese Roses
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
Cream Cheese Frosting
5 cups powdered sugar, sifted lightly to remove any lumps
Four (8-ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 tablespoon vanilla extract
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
To layer cake, you want to make sure both layers are completely cooled, then you can use a cake platter line it with three sheets of parchment paper, one on each side then place the first layer on the parchment paper. frost generally with frosting then top with the second layer of cake
take a small amount of frosting and cover the cake completely with an offset spatula –this method is called a crumb coating.
Heres a link to a video showing crumb coating.
Once that is done, you will want to refrigerate for 30 or more minutes. Once that is done then you can cover the cake with the actual frosting you want on the cake, or pipe a certain amount using a piping bag.
I didn’t get a chance to lick the spoon because I was still licking frosting off my finger =x
Note: I used white chocolate shavings on the side of the cake because I was being a little lazy….I apologize