Then I did a crumb coat. I highly recommend a crumb coat, especially if you have cut the cake into different pieces as the cut sides get very crumby very fast. Then your frosting is all crumby and not very smooth-like. For the crumb coat just use a very thin layer of frosting, it will get crumbs in it but that's ok, then refrigerate the cake until it's firm. I used this buttercream frosting recipe but added a 1/2 cup-1 cup more powdered sugar. It was kind of too thick to use for the crumb coat so I added several more tablespoons of heavy cream and several tablespoons of milk to thin it out a little.
Then I did the final layer of frosting. After getting all the frosting on it, I used a wide knife (a frosting spatula would work better but I didn't have one) dipped in hot water to go back over the frosting to smooth it all out. The heat of the metal melts the frosting just enough to get it extra smooth. It's not fondant smooth, but smoother for decorating. Then my son and husband took over to finish decorating the cake. (Ok, it was supposed to be a father-son activity but I got it all done while they were at work-school and saved the best part for them.)
They used this picture as a guide. (I also came and helped smooth out some of their piping globs.)
I think the final cake turned out great, especially since an 8 year old was doing the decorating and I'm not a big cake making person. Zach was super excited about it. He didn't win a prize, but got a certificate for the most inter-galactically bad to the bone cake. My husband told him that meant "space cool".
How imaginative! I'd never heard of a crumb coat nor the hot spatula technique. Thanks for the tips!
ReplyDeleteThat is awesome!! Did you see Kristi Perkins r2d2 cake?
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