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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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 Posted:
Sat Oct 21, 2006 4:35 am |
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I have a lot of problems with my buttercream icing. I crumb coat and put it in the fridge to set before spreading the rest of the buttercream BUT SOMEHOW... I STILL MANAGE TO GET SOME CRUMBS ON THE CAKE!!! 
Can someone tell me if I can cheat and put a thin coat of royal icing as my crumbcoat. Will the buttercream icing then stick to the royal icing?
I have to make a choc cake with light pink buttercream icing for a bridal shower and I do not want choc cake crumbs!!!!! Help please! |
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sweet_as_tisse
Forum Addict
Joined: Mar 24, 2006
Posts: 649
Location: australia
Birthday: Nov 18
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Sat Oct 21, 2006 4:40 am |
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hey barbarak
i always have my cakes a little frozen and that seems to stop the crumbs.
kylie |
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padawn71
Junior Member
Joined: Nov 12, 2005
Posts: 77
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Sat Oct 21, 2006 4:42 am |
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barbara, here are a few things i have found that worked for me...first,...always make your cake the day before you need it....then, are you using a spatula or a cake tip icer? for me.....the cake tip icer is much simpler...it puts a even coat of icing on your cake and cuts down on crumbs...also if you continue with a spatula..make sure u only ice your cake in one direction...if u put icing on in one direction it kinda can pull it back up....(hope that make sense) hope this helps...dawn |
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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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Sat Oct 21, 2006 4:43 am |
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Kylie,
Do you freeze before or after you crumb coat?
Barbara |
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padawn71
Junior Member
Joined: Nov 12, 2005
Posts: 77
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Sat Oct 21, 2006 4:45 am |
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i always freeze my cakes before...(mainly for keeping it more moist..and...it being a conveniance thing)... |
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sweet_as_tisse
Forum Addict
Joined: Mar 24, 2006
Posts: 649
Location: australia
Birthday: Nov 18
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Sat Oct 21, 2006 4:51 am |
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sorry barbara
i should of explained myself...
i always freeze my cakes after i have cooked them, so you freeze first then crumb coat then final coat.
also if you use one of the enhanced cake formulas on here it makes a dence cake with i have found have less crumbs anyway!!! and are really moist and yummy.
kylie |
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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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Sat Oct 21, 2006 5:29 am |
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OK thanks. I also freeze my cakes but I thought you had to thaw the cake completely before putting on the buttercream. I will now do it directly on the frozen cake and let it defrost with the icing on it. Will post a pic if successful. |
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CakeCraze
Junior Member
Joined: Apr 05, 2006
Posts: 52
Location: South Louisiana
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Sat Oct 21, 2006 5:47 am |
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I have a few questions about this topic also...
After you bake the cake & cool, how long do you freeze for if you need to do the cake within a day or so?
When you take it out of the freezer, do you still crumb coat, then ice? Or do you not need a crumb coat, if you freeze?
And what do you mean by freezing it before a crumb coat keeps it moist? I have been so scared to freeze. But I'm running crazy lately trying to do it all fresh. Some "cake people" say they never freeze a cake...for freshness. Does it really not make a difference, and does it really keep it moist?
I know so many questions...but I have been wondering about all of this now that I am busier. When I have 4 -5 cakes a week and a full time day job, I need to get this freezing down pat. It could save me so much craziness.
PLease reply. |
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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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Sat Oct 21, 2006 6:29 am |
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Cannot answer all your questions but my family and friends cannot tell that they are eating cake that has been frozen. I used to let my cake cool completely before freezing but someone on CC (sorry forget who it is) posted that she lets her cake cool for about 20 mins (I think) and then she wraps with cling wrap and foil before it is completely cool and freezes it. I tried this and boy oh boy! does it work. It keeps the cake super moist and yummy! Give this method a try.
Barbara |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 941
Location: Plano, TX
Birthday: Dec 14
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Sat Oct 21, 2006 6:38 am |
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I had that problem, and from advice here, I found out that my crumb coat was too thick! Try thinning your icing down more and then see what happens.
Stephanie |
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beetle1948
Junior Member
Joined: Sep 30, 2006
Posts: 55
Location: Delaware
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Sun Oct 22, 2006 4:31 am |
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I have found really thinning your icing down for the crumb coat,but what has really heped me is using Wilton Pan Release .it all but elimantes crumbs. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15102
Location: Indianapolis IN
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Mon Oct 23, 2006 4:19 am |
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If you are flouring your pans, that can add to the crumbs in the cake. The flour creates what I called the "flour film" on the cake that reeks havoc with your icing. I haven't floured pans in over 25 years. Grease only. In order of preference: Pan Release, spray on Pam, plain 'ole Crisco. |
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Betha_uk
Junior Member
Joined: Oct 13, 2006
Posts: 36
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Mon Oct 23, 2006 6:40 am |
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I am really enjoying reading all the information on this site. I am really learning so much stuff,
thanks everyone....keep up the good work!!
I will be posting some pictures in a few weeks once i have done my two first decorated cakes!! |
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