gloria Posted 26 Jul 2005 , 9:41pm
post #1 of

Making my son's wedding cake now. I plan to cover it with fondant.

Is this what they mean by crumb coat?

Note cake pan has a slight flare on sides and I'm seeing this. Should I do anything about it? If so, what?

I need this help really fast as I'm in the process of doing the cake.

Gloria
LL

16 replies
MariaLovesCakes Posted 26 Jul 2005 , 9:43pm
post #2 of
Quote:
Originally Posted by gloria

Making my son's wedding cake now. I plan to cover it with fondant.

Is this what they mean by crumb coat?

Note cake pan has a slight flare on sides and I'm seeing this. Should I do anything about it? If so, what?

I need this help really fast as I'm in the process of doing the cake.

Gloria




Yes, that is what crumb coat is about. But you also want to cover the cake entirely as smooth as you can before putting the fondant on top. Otherwise, any imperfections will show.

What flare are you seeing? I don't understand.

This reply maybe too late though, as I just logged on.

PinkPanther Posted 26 Jul 2005 , 9:45pm
post #3 of

Gloria,

Yes, that is what a crumbcoat looks like. I am confused by what you said about the cake pan flaring. Maybe I'm just not seeing it. icon_redface.gif

ntertayneme Posted 26 Jul 2005 , 9:45pm
post #4 of

Yup, that's a crumb coat icon_smile.gif

The only thing I'd suggest is that if you could possible smooth the cake off some any so the imperfections wouldn't be as likely to show ... I use a crusting buttercream icing and then I smooth with a Viva papertowel ... then I apply the MMF

The flare on the sides could be 2 things... the top of your cakes may have rounded some or they didn't have time to settle properly after baking .. I'm not sure how long you let them set before you did the icing .. You may be able to add some icing to the sides and smooth out to cover them some ...

sheilaattaway Posted 26 Jul 2005 , 9:53pm
post #5 of

My cakes flare if I let them cook to long, if you take them out the exact time stated they usually dont flare, wilton make baking strips that prevent this, but I have never tryed them-they have good review on cc - no one ussualy sees the "flares" but you, they wont notice but i know what you mean because I see them in my cakes sometimes.
good luck on the cake

gloria Posted 26 Jul 2005 , 9:54pm
post #6 of

the cake pan sides do not go straight up and down. They have a slight flare out on the sides so that the top of the pan side is wider than the bottom.

So I'm seeing, when I have the cake together that the entire cake at its widest point is in the middle.

Maybe I'm being too picky but to me the cake is not straight up and down!

crp7 Posted 26 Jul 2005 , 9:59pm
post #7 of

I have been taught to go ahead and give the cake a pretty good layer of frosting under the fondant since a lot of people do not like fondant and just peel it off. This still provides frosting on the cake for them to eat.

I know this may be too late for this occasion but something to think about in the future.

Cindy

Sugar Posted 26 Jul 2005 , 10:12pm
post #8 of

I wouldn't worry about the flare, you can cover that with buttercream. I always do a full layer of buttercream and put fondant over it. That way I can peel off the fondant. A cake with just fondant would be very dull tasting.

peacockplace Posted 27 Jul 2005 , 12:06am
post #9 of

You can fix the flare with a thick coat of BC. Just apply it thincker in the spot that needs filling in and thicker in the widest spot. Your crumb coat looks fine. You might want to let it sit for a few hour before adding the top coat of BC then the fondant. That way gravity can do it's work, and you won't get bulges in the sides. Good luck with your cake.Post a pic when you all done... and enjoy the wedding!

gloria Posted 27 Jul 2005 , 12:12am

thanks everyone. the bottom tier is now done. Nothing like going from hardest to easiest on your first fondant cake!

There was only one little part that didn't flatten out and I hid it with decorations.

I will post a pic after the wedding - and if the rest turns out like the bottom I will be really proud of myself.
g

antonia74 Posted 27 Jul 2005 , 12:12am

Not to be picky, but am I the only one to ask this...what day is the wedding if you are making it today (Tuesday)??

cakeconfections Posted 27 Jul 2005 , 12:26am

The one thing i have to ask. Is that tin foil I see on your cake board. If it is you should not use regular tin foil to cover a cake board. It is thin and tears easily which could cause someone to injest the foil.

MariaLovesCakes Posted 27 Jul 2005 , 12:29am
Quote:
Originally Posted by gloria

thanks everyone. the bottom tier is now done. Nothing like going from hardest to easiest on your first fondant cake!

There was only one little part that didn't flatten out and I hid it with decorations.

I will post a pic after the wedding - and if the rest turns out like the bottom I will be really proud of myself.
g




Best wishes, Gloria. When's the wedding? It sounds like its tomorrow!!! icon_lol.gif

gloria Posted 27 Jul 2005 , 12:43am

I have to leave Thursday for the wedding (travelling).

It is not tin foil. It is a silver cake board.

jdogga Posted 27 Jul 2005 , 12:57am

is that a really thick layer of buttercream in the middle?? I am never sure how much to fill the cakes with?? I'm afraid it will bulge out the sides and melt the fondant??

gloria Posted 27 Jul 2005 , 2:23am
Quote:
Originally Posted by jdogga

is that a really thick layer of buttercream in the middle?? I am never sure how much to fill the cakes with?? I'm afraid it will bulge out the sides and melt the fondant??




my filling is raspberry. That is my "dam".

traci Posted 27 Jul 2005 , 3:06am

Good luck with your cake Gloria! I can't wait until you post the picture. It seems like you are doing a good job! thumbs_up.gif
traci

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