I am completely new to cake decorating. I want to make a birthday cake for my daughter's 1st bday. What is the best bc recipe to use as a crumb coat? I attempted to cover a practice cake in rolled buttercream with an apricot glaze as a crumb coat. It was a disater. Any advice would be greatly appreciated. Thanks!
I always use SMBC (swiss meringue buttercream) because it does not harden. If you use a crusting/hardening bc, it can be bumpy underneath and can tear the fondant. There are SMBC recipes on the CC website. I use egg whites in the carton (they're pasteurized and you can't contaminate them with yolk).
ALSO, if you want a nice smooth edge using SMBC, put the cake in the freezer for 10 min after you've masked it, and use a bench scraper to smooth the top and sides of the cake!
Hope this helps!
I am completely new to cake decorating. I want to make a birthday cake for my daughter's 1st bday. What is the best bc recipe to use as a crumb coat? I attempted to cover a practice cake in rolled buttercream with an apricot glaze as a crumb coat. It was a disater. Any advice would be greatly appreciated. Thanks!
I'm thinking the glaze might have caused the problem. If you want glaze, just put it between the layers, not on the outside where it might cause everything else to slide off.
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