No Crumb Coat, Just Corn Syrup?

Decorating By cakesrock Updated 12 Oct 2009 , 6:25pm by TexasSugar

cakesrock Posted 12 Oct 2009 , 2:02pm
post #1 of 3

Hi all,

I saw a fondant tutorial where a BC crumb coat wasn't used - she just used corn syrup to make the fondant stick. Has anyone heard of this or tried this technique?

Advantages or disadvantages? I imagine the cake wouldn't be as tasty or creamy? icon_smile.gif

2 replies
Dizzymaiden Posted 12 Oct 2009 , 2:14pm
post #2 of 3

Personally if I had to choose I would use a jam instead. Pure corn syrup sounds a bit much.

BC from scratch is my #1 crumb coat - you get such a nice firm set that the fondant does not need to be worked much.

If you take apricot or another clear jam and melt it down to a syrup this taste nice as well.


TexasSugar Posted 12 Oct 2009 , 6:25pm
post #3 of 3

Part of the crumb coating under fondant is to give you a nice smooth base to work on. If you have torted or have two cake layers on top of each other and there is a seem it will show under the fondant. That is why you often see some sort of icing under the fondant.

I use corn syrup under fondant on cake dummies. It does stick it to it, so if you are starting a smooth surface you could try it.

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