Crumb Coating Question

Decorating By MaryAnnPriest Updated 9 Jan 2009 , 3:49am by MaryAnnPriest

MaryAnnPriest Posted 3 Jan 2009 , 3:34am
post #1 of 5

Usually I have no problem w/crumb coating except when the cake has been cut exposing the soft inside. What is the best way to do this so that as I pull the spatula & frosting across it doesn't pull out chunks from the cake? Thanks in advance for your help!

4 replies
Ballymena Posted 3 Jan 2009 , 6:38am
post #2 of 5

The main thing is to make sure your icing isn't too thick. That's what tends to pull the cake apart. Try thinning it.

mommicakes Posted 3 Jan 2009 , 1:57pm
post #3 of 5

You could try putting it in the fridge or freezer for a couple of min. to firm it up then apply your thinned coat. that might do the trick.

katwomen1up Posted 3 Jan 2009 , 2:58pm
post #4 of 5

Ballymena is right, your frosting should be thinned down. It should not be the consistancy of what you frost your cake with. Take a squirt bottle and add water a litte at a time until it smooths like peanut butter.


MaryAnnPriest Posted 9 Jan 2009 , 3:49am
post #5 of 5

Thanks for the help!

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