Baking Technique: Leveling and Crumb-Coating Cakes

Notes

Leveling cakes ensures structural integrity and aesthetic appeal by creating flat surfaces for stacking. The science behind crumb-coating lies in sealing crumbs with a thin layer of frosting, which sets and prevents them from mixing into the final coat. Common mistakes include applying too thick a crumb coat or not allowing it to set properly before adding the final layer. To avoid this, use a thin, even layer and refrigerate as needed. Safety-wise, ensure your tools are clean to prevent contamination. For make-ahead convenience, you can level and crumb-coat cakes a day in advance, storing them covered in the refrigerator until ready to finish.

Steps

1. 1 Let cake layers cool completely in their pans on a wire rack.
2. 2 Run a thin knife around the edges of each cake layer to loosen it from the pan.
3. 3 Invert the cake onto a cooling rack or flat surface and remove the pan.
4. 4 Place a cake layer on a turntable or plate and hold a long serrated knife parallel to the top.
5. 5 Slice off the domed top with a gentle sawing motion to create a flat surface.
6. 6 Repeat leveling for all cake layers, ensuring each is perfectly flat.
7. 7 Apply a thin, even layer of frosting over the entire cake with an offset spatula.
8. 8 Smooth the crumb coat gently, focusing on sealing in crumbs rather than perfection.
9. 9 Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
10. 10 Once set, apply the final layer of frosting, smoothing it to your desired finish.