Crumb coat how to#
Crumb coat plus#

Decorations like fresh flowers or berries (optional).Pastry bag fitted with a large round tip.Cake board (also known as a cake round).About 1 cup filling (use less filling for two layers and more for four layers).Three layers of cake (two or four layers will also work).Once you’ve prepared your cake layers, frosting, and filling, you’re ready to assemble and decorate your cake. If you don’t want to bother with a separate filling, you can always just use frosting between your layers instead. For my naked cake below, I used a blueberry compote filling.

I love berry fillings, but curds also work well. While adding a filling is optional, I do think it adds a nice flavor component to cake. (Photo by Rick Holbrook) Step 3: Making the filling (optional)

Crumb coat how to#

( Instant ClearJel can also help stabilize whipped cream see details on this blog post, How to whip cream.)Įrmine Icing has a light, airy texture like whipped cream and holds its shape well thanks to its cooked flour base. If you do use whipped cream, make sure you refrigerate your cake after assembly and serve as soon as possible, since it's not as stable as most frostings. For example, this Ermine Icing would be a great one to use. Any frosting that's smooth, easily spreadable, and holds its shape would work. An easy vanilla buttercream frosting or stabilized whipped cream is my go-to for decorating naked cakes. One of the reasons naked cakes are so forgiving for all skill levels is that they don’t require complex buttercreams like Swiss or Italian Meringue. Just be sure to secure your cakes with a cake dowel if using more than three layers. The same goes with the number of layers! Two, three, or even four layers are easy to do. You can make your naked cake in 6', 8', or 9' round pans - whatever you feel comfortable with. Here are two suggestions for classic cakes to use as your base:įor the example I'll be showcasing below, I used a lemon cake paired with a blueberry filling for a summer-inspired dessert.Īny cake size can be used here. Though ganache is forgiving ratio wise, its best that you stick to the standards for successful results.The dark layers of this Hummingbird Cake contrast nicely with cream cheese frosting (Photo by John Sherman) ġ -2 Tsp melted butter /corn syrup for every 1 cup of chocolate ganache You can add them after adding cream to the chocolate. They can be added to chocolate ganache to give an extra sheen or for glazing. Strain the mixture and rewarm it until simmer before adding it to the chocolate. You can infuse the hot cream with flavors too – add Spices like cinnamon, ginger powder, lavender after cream is warmed up – let the flavors blend for 2 minutes.

Īdd these after ganache is ready – smooth and silky and lumpfree. You can add vanilla ,lavender or other extracts to the ganache if desired. More fat content means richer and stabilized ganache Extracts and spices Heavy CreamĪlways look for heavy cream or heavy whipping cream with fat content 33 % or more for best results White chocolate can be used for white ganache. You will easily find cooking / baking chocolate bars / chips on the baking isle of any departmental store Look for chocolate bar or chips with cocoa content more than 50 % cocoa for best resultsĬhop chocolate in smaller chunks so that they melt quickly once you add the creamĭo Not use candy melts or chocolate without cocoa butter Lets talk about the ingredients in brief CHOCOLATESĪlways use the best quality chocolate for optimum results.īest ones are dark chocolate or semi sweet / bitter sweet chocolates.

Mix everything until shiny smooth and lumpfree.

Crumb coat plus#

You will need cream and chocolate plus any flavorings or spices if you desire What if I say you need just 2 main ingredients that is chocolate and heavy cream and is ready within minutes following the simple steps shown below If you are feeling low or depressed just have spoonful or two of this luscious treat and you will automatically feel better.