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Frost a cake with me in under 1 minute.
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Pop it into the freezer for 15 minutes
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to firm up so it's less wobbly and then
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it's time for the crumb coat, which is a
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thin layer of buttercream that traps any
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crumbs that come off the cake. Scrape
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all of this buttercream into a separate
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bowl because anything that comes off the
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cake is going to have crumbs in it and
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you don't want those crumbs to get into
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your main bowl of buttercream. Scrape
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around the cake a few times with a cake
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scraper or a frosting comb and the
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frosting doesn't have to be perfect for
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the crumb coat. You just don't want any
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naked cake showing through. Back into
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the freezer for 15 minutes or the fridge
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for 30 minutes. For smooth frosting,
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it's easiest if you're really generous
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with the buttercream. Spread out over
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the edges of the top of the cake and up
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above the top edge and this will give
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you nice sharp angles later from the
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sides onto the top of the cake. Scrape
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around the cake and then touch up any
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gaps by spreading more buttercream over
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them and then scrape again and again. My
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favorite trick for smooth frosting is to
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use a blowtorch or a hairdryer or hot
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water on a metal cake comb. You want it
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to be warm, not hot. The warm metal will
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make any air bubbles disappear leaving
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super smooth frosting behind. For the
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top of the cake, swipe sideways but
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don't push down because that will cause
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bulges and that's it. Comment tools and
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I'll send you my list of favorite cake
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decorating tools and follow along for
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more tips and tricks.
