Del's Confectionery.

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Beginners baking training session,
25th in July.kumba.
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BUTTERCREAM cake,
size 6, 2 layers.

cakes in kumba

In cake decorating, crumb coating and cream coating are different stages:

Crumb Coat

A thin layer of buttercream or frosting applied first.

Its purpose is to trap loose cake crumbs so they don't mix into the final frosting.

It doesn't need to look perfect.

After applying it, the cake is usually chilled for 10–30 minutes to firm up.

Cream Coat (Final Coat)

The final, thicker layer of buttercream or frosting applied after the crumb coat has set.

This is the layer that is smoothed, textured, or decorated.

It gives the cake its finished appearance.

Simple way to remember:

Crumb coat = first thin layer to catch crumbs.

Cream coat = final beautiful layer for decoration. 🍰
'S Confectionery #

BUTTERCREAM TIPS FOR BEGINNERS.

If you're new to buttercream, these tips can make a big difference:

1. Use room-temperature butter – Butter that is too cold won't whip properly, and butter that is too soft can make the frosting runny.

2. Sift your icing sugar – This helps prevent lumps and gives a smoother finish.

3. Beat the butter first – Whip the butter until it's pale and fluffy before adding sugar.

4. Add sugar gradually – Mix in the icing sugar a little at a time to avoid a grainy texture and sugar clouds.

5. Use a small amount of liquid – Add milk, cream, or water little by little until you reach the desired consistency.

6. Beat out air bubbles – After mixing, use a spatula to smooth the buttercream against the bowl to reduce air pockets.

7. Practice piping consistency – For sharp piping, buttercream should be firm enough to hold its shape but soft enough to pipe easily.

8. Keep tools clean – Wipe piping tips regularly while decorating for neater designs.

9. Chill when necessary – If the buttercream becomes too soft from heat, refrigerate it for 10–15 minutes before continuing.

10. Practice simple designs first – Start with stars, shells, and rosettes before moving to more advanced piping techniques.
For hot weather like in Cameroon, using a mix of butter and margarine can help the buttercream stay stable longer.

'S Confectionery #

Bakers am I the only one facing this,
1 cake 20pictures and videos.
and I don't know which to delete.

Bakers, let's have some fun! 😊

What was the very first mistake you made after your baking training?

I'll go first 👇

After my training, I didn't have a mixer, so I thought my blender could do the same job. I confidently used it to mix my cake batter, expecting the same results as a mixer.

The outcome? 💥 A complete disaster!

That experience taught me that not every kitchen appliance can replace a mixer when it comes to cake making.

Now it's your turn. What's that one baking mistake you'll never forget after your training? Let's hear your story in the comments! 👇😂🍰

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Del's Confectionery. A Baker and Resin artist

Bakers,
what's the difference between crumb coating and cream coating

Fondant Tip for Beginners

One mistake many beginners make when preparing fondant is adding the gelatin and glucose mixture while it is still hot.

When the mixture is hot, it can make your fondant too soft, sticky, and difficult to handle.

For best results, allow the gelatin and glucose mixture to cool down before adding it to your icing sugar. A cooled mixture helps you achieve a firmer, smoother, and more workable fondant.

Remember: Patience during preparation can make a big difference in the quality of your fondant.

Happy baking! 🎂✨
'S confectionery Kumba #