How to Crumb Coat a Wedding Cake with White Ganache | 3-Tier Vintage Cake Prep | KutiwaCakesOfficial

How to Crumb Coat a Wedding Cake with White Ganache | 3-Tier Vintage Cake Prep | Kutiwa Cakes Official

Welcome back to KutiwaCakesOfficial—your home for all things sweet, stylish, and skillful in the world of cake decorating! 🍰 In this video, I’m taking you behind the scenes for Part 1 of decorating a stunning three-tier vintage wedding cake, starting with cutting, stacking, crumb coating, and final coating using white chocolate ganache.

If you’ve ever struggled with building a tall cake, smoothing ganache, or avoiding cracks and wobbles—this is the ultimate guide for you. Whether you're a beginner baker or a pro looking for extra tips, this tutorial is packed with step-by-step techniques and real-talk advice straight from my kitchen.

🎂 Cake Specs:

Bottom tier: 8-inch red velvet with vanilla buttercream

Middle tier: 6-inch vanilla sponge with pistachio filling

Top tier: 4-inch red velvet with vanilla buttercream

Coated with whipped white chocolate ganache (3:1 chocolate to cream ratio)

Built to feed 80 guests—perfect for weddings and big celebrations!

🧁 What You’ll Learn in This Video:

✅ How to soak your cakes with brown sugar simple syrup (let me know if you want a full video on how I make this!)
✅ The secret to getting smooth sides by trimming caramelization with a serrated knife
✅ How to whip ganache for a fluffy, buttercream-like texture
✅ Why freezing tall tiers makes crumb coating easier and reduces “wiggle”
✅ How to fix cracks in your cake using royal icing as a crack filler
✅ All about cake supports and doweling to keep multi-tier cakes stable
✅ How to achieve a bright white ganache finish using oil-based food gel
✅ The layering process from crumb coat to final coat for a flawless base

📌 Pro Tips Shared in This Video:

Black cake pans can cause darker edges—cut those off for clean, aesthetic slices.

Let your ganache set overnight, then whip it to make it easier to apply.

Use purple and white oil-based food coloring to neutralize yellow tones in white chocolate for that bridal white finish.

Add dowels (supports) to prevent collapse and evenly distribute the cake’s weight—6 in the bottom tier, 4 in the middle tier.

Royal icing fills and seals cracks beautifully before the final layer of ganache is added.

Freeze small, tall tiers before crumb coating to reduce shifting or wobbling.

💭 Why I Love This Cake So Much:

This is my fourth big wedding cake, and every time I get asked to create one for someone’s big day, I still get chills. It’s such an honor that my cakes become the centerpiece of such special celebrations. Thank you to all my beautiful brides and grooms for trusting me with your moments—I can’t wait to make more.

🔔 Coming Up in Part 2:

Watch me bring this vintage vision to life with piping, ruffles, cherries, frills, and full wedding setup magic. Don’t miss it—hit subscribe and turn on notifications so you never miss a slice!

👀 Join Me Live!

I made this ganache LIVE on TikTok and had the best time chatting with you all. Follow me there so you can catch the next one and see behind-the-scenes moments in real time. I also post exclusive tips and cake fails that don’t make it to YouTube. 😂

🎉 Let’s Hit 100K!

We are SO close to 100,000 subscribers! If you’ve enjoyed this video, please give it a like, drop a comment (💒 or 🎂 if you made it to the end!), and share it with someone planning a wedding, baking at home, or dreaming of vintage cake vibes.

💬 Tell Me Below:

Have you tried whipped ganache before?

Do you prefer buttercream or ganache for your crumb coat?

Should I post the brown sugar syrup recipe next?

I read all your comments, and your feedback means the world to me! 💗

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