Page 36 - YC Cooking School

5. Master the crumb coating

Start off with a crumb coat of icing, which is a thin initial layer of icing that locks
in any crumbs and is then allowed to chill in the fridge before continuing. This
will save you from any stray crumbs ending up in the beautiful outer layer of
icing.
6. Spread the icing from the centre to the edges
After your crumb layer, start your icing by spooning a large dollop of icing onto
the centre of the cake, then use your palette knife to spread the icing towards
the edges of the cake. The extra icing will be spread over the edges to ice the
sides.
7. Buttercream likes room temperature

Buttercream icing should be at room temperature before use. If using a piping
bag, the buttercream should be soft enough to come out at a steady rate, but
not too soft so that it will not hold its shape. Ganache should also be at a
spreadable consistency.
8. The piping bag is your best icing friend
The easiest way to fill your piping bag is to stand it in a tall, narrow glass or glass
jug, and then half fill it with your icing mixture. This way both your hands are
free to work. Push the icing down to the bottom of the piping bag at the head of

the nozzle. This will remove any air bubbles and give you an even distribution of
icing. Twist the top of the bag to close it, and then grip the twist between your
thumb and forefinger.
9. Ice your cupcakes in spirals
For the simplest cupcake icing, start on the outer circumference of the cupcake
and then create a spiral towards the centre of the cupcake. Then add any extra
decorations or glitters. You may find it easier to hold the piping bag nozzle still
and gently rotate the cupcake.
10. Keep your buttercream
You can store buttercream in the fridge for up to two days and in the freezer for

up to a month. Simply bring the mixture back to room temperature and loosen
with a little hot water or milk if necessary.

Tools used in the video:

Below you will find the list of all the tools we used in lesson 5. To see the full Assembly and
Icing collection, head this way.
Double boiler or saucepan and heat proof mixing bowl

Icing bags and nozzles
Cake cutting wire
Medium mixing bowl
Hand mixer

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