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After a filled cake has been crumb-coated with frosting or had its final coat of frosting, it can be decorated with cake crumbs.
This how to baking technique is used with the Brooklyn Black-Out Cake and the Devil’s Food White-Out Cake recipes.
HOW TO TIPS:
1. With a large offset icing spatula, quickly apply a layer of the Rich Chocolate Frosting to the top and sides of the filled cake. Refrigerate for 10 minutes.
2. Meanwhile, crumble the remaining cake layer in a bowl.
3. Apply the remaining frosting to the cake. Smooth the top with a large offset icing spatula.
It is not necessary to get the sides smooth as you will be covering them with cake crumbs; rather make sure the frosting is evenly applied.
4. Sprinkle it liberally with the cake crumbs, and press them gently into the cake.
NOTE: Adding the crumbs to the side is a messy affair. After I was done pressing the crumbs to the side of the cake, I used a pastry brush to clean the excess crumbs off the cake plate, and used a bench scraper to tidy up the sides of the cake by pressing the crumbs to the cake.
Refrigerate the cake before removing the waxed paper from your cake plate, so the bottom of the frosting doesn't get messed up.
5. Refrigerate the cake for about 15 minutes or until the frosting is set before serving.