*Crumb Coating* 1) On cooled cake, torte & level. 2) Pipe a buttercream dam around outer edge. 3) Add even layer of jam within dam. 4) Add buttercream until jam is covered & smooth. 5) Top with 2nd layer of cake & leave to rest. 6) Fill gaps around join. 7) Add a little milk/water if preferred to remaining buttercream, mix & apply a thin layer over cake top. 8) Apply thin layer to side, sealing to keep moist. 9) Refrigerate until set & firm. Smooth finish repeat 7-9 before fondant covering.
