Baking & Pastry > Decorating & Finishing > Cake Decorating Basics > Frosting a Cake Smoothly

The Reverse Crumb Coat Technique for Ultra-Smooth Frosting

Master the reverse crumb coat technique for achieving the smoothest possible buttercream finish on your cakes. This method seals in crumbs and provides a flawless base for your final frosting layer.

Prep Time
45 minutes
Cook Time
N/A
Servings
Varies depending on cake size
Ingredients
  • 2-3 layers Cake Layers (cooled)
  • 6-8 cups Buttercream Frosting
  • 1 Offset Spatula
  • 1 Cake Scraper or Bench Scraper
  • 1 Turntable
  • 1 Piping Bag (optional)

Prepare the Buttercream and Cake

Ensure your buttercream is smooth, at room temperature, and easy to spread. Level your cake layers as needed to ensure a stable and even base. This technique works best with a slightly softer buttercream.

Apply the Thick Crumb Coat

Place one cake layer on your turntable. Apply a generous layer of buttercream all over the cake, including the top and sides. This layer should be thicker than a typical crumb coat; aim for about 1/4 inch thick. Don't worry about being neat at this stage.

Chill the Cake Thoroughly

This is the most crucial step. Place the cake in the freezer for at least 1-2 hours, or even overnight. The buttercream needs to be completely frozen solid. This will create a hard, smooth surface to work with.

Warm Water Dip

Prepare a bowl of hot (but not scalding) water. Dip your cake scraper or bench scraper into the hot water for a few seconds. Wipe off the excess water with a clean towel. The scraper should be warm, but not dripping.

Smooth the Frozen Crumb Coat

Immediately after warming the scraper, hold it against the side of the frozen cake at a 45-degree angle. Rotate the turntable to scrape away the excess buttercream. The warm scraper will melt the surface of the frozen buttercream, creating a perfectly smooth finish. Repeat this process, re-warming and wiping the scraper between each pass, until the crumb coat is completely smooth and even.

Apply the Final Frosting Layer

Once the frozen crumb coat is smooth, apply a generous layer of fresh buttercream to the cake. Use an offset spatula to spread it evenly. The smooth crumb coat will prevent any crumbs from mixing into the final layer.

Smooth the Final Layer

Use your preferred smoothing technique (offset spatula, cake scraper, etc.) to smooth the final layer of buttercream. Because of the perfectly smooth crumb coat underneath, you'll find that the final layer is much easier to smooth and will result in an even more flawless finish.

Final Touches

Decorate as desired and chill for at least 30 minutes before serving.

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FAQ

  • Why do I need to freeze the cake?

    Freezing the cake allows the buttercream to become solid, creating a hard surface that can be easily smoothed with a warm scraper. This is what creates the ultra-smooth finish.
  • Can I use this technique with other types of frosting?

    While this technique works best with buttercream, it can be adapted for other frostings like ganache. However, the freezing time and scraping technique may need to be adjusted depending on the frosting's consistency.
  • What if my scraper is too hot and melts too much frosting?

    Make sure the water is hot, but not boiling. Always wipe off the excess water from the scraper before using it. If the scraper is too hot, it will melt too much frosting. Experiment to find the perfect balance.