Friday, July 4, 2014

Happy 4th!

Happy Independence Day! 

I have two more Flag Cake Pinstrosities for you today as you celebrate (check out the other flag cake submissions here and here). As you learned on Monday, I'm more of a pie kind of gal, but a good cake is hard to turn down. I'd bet you both of these cakes still tasted yummy even if they didn't look the way their creators hoped they would

(Cake on the left found at

Crumbly cake is a beast to frost. I still am not very good at it. But I have found that if my first layer of frosting is filled with crumbs, I stick it in the fridge (or freezer) until it's nice and cool and more set, and then I add another layer of frosting over the top. Sometimes this helps, other times it does nothing. 


  1. Most professional bakers put a thin layer of icing on the cake (aptly called a crumb coat) to "cement" the crumbs beforehand. They apply a skim coat, then refrigerate, then apply the final coating! You're doing it right :)

  2. Those cakes don't look too bad at all!


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