Hi Cakers!!

I am curious about crumb coating. Personally, I do not. I bought Sharon Zambito Buttecream DVD awhile ago and she states she does not do it either. I thought, if the best don't use it, then I don't need to!! =)

However, for those of you who do crumb coat, is there really a huge difference?

I don't get crumbs in my cakes, so I was wondering if crumb coating can help in any other ways??

Thanks,

Michael

I don't crumbcoat when I cover my cake in fondant. If it's just buttercream, then yes I crumbcoat it.

ETA: Ok so after I posted this, I looked at your gallery. Your cakes look great and you're right, no crumbs! I don't think I'd be able to get that clean look without crumbcoating first. You obviously got it down!

i don't crmbcoat either. i use the icer tip so i don't have to worry about pulling any of the cake up, i just smooth out the icing

I don't crumb coat every cake. If it is chocolate cake, and I am using white icing and it seems to have some lose crumbs on it I will crumb coat.

If it is a carved cake that has exposed cuts, then I will crumb coat, especially since I don't use the cake icer tip alot on carved cakes.

Generally, I don't crumbcoat either. Unless, it's a chocolate cake, then I will crumbcoat. I don't want the chocolate to show through if I'm using white frosting. If it's a colored frosting, I don't worry about it so much. I use buttercream for the most part and generally, my accents are in fondant but I haven't learned (yet) how to cover an entire cake with fondant. (I will learn one of these days!!)

I don't, however, I can certainly appreciate the benefits of crumb coating on carved cakes.

I've always heard that crumb coating when you have to let tiers sit for any length of time helps retain moistness too; anyone else heard this?

I always crumb coat...for fondant covered cakes...and it does help to keep the cake moist...if you are working on several layers at a time...

If I don't have to trim or level the cake any or if using the icing tip then no, but if it is a carved cake or I have had to do alot of "surgery" to get it level or cut off edges then yes I crumb coat.

I always crumb coat every cake..every time and let sit in frig overnight to rest and firm up.

I crumbcoat on a case by case basis. If the cake looks kinda crummy and I'm working with an icing that's rather stiff, then I do. But if the icing is easily spreadable, the cake isn't crummy, then no. I use a speed icer too, so that helps a lot.

If it is a cake for a client, it gets crumbcoated no matter what kind of cake it is. If it is for home use, I don't worry about it.

Same as TexasSugar. If it's a chocolate cake, or a red velvet cake (any cake with a dark crumb) then I crumbcoat. Also, if I carve, I crumbcoat. Otherwise, nope.

Mikel79, your cakes are amazing! I wouldn't change I thing if I were you. Whatever you are doing is working for you!

I need to crumb coat but I have the icer tip and would love to use it but i need a larger size bag rather than having to stop and refill after a swipe. Where would i purchase large size icing bag and what size should i get.

I always feel I need to crumb coat...I mostly use the Wasc recipe and it has a lot of crumbs---does everyone has the same experience or is it me??
Can someone recommend a nice firm white cake to minimize on the crumb coating?

I noticed in Sharon Zambito's videos that she works with cakes that look soooo smooth and firm...is there a recipe here in CC for a firm but moist cake??

sugaah, I don't make cakes, but I buy a lot of toys... My icing tip came with a 24" bag and when I look at it, the size scares me. It's almost as long as my arm! I got it at PastryChef.com.

http://www.pastrychef.com/CAKE-ICER-BAG-WITH-TIP_p_1455.html

I do simply because it just makes for a smoother cake when putting on the final coat of icing (for me). Once in a blue moon, I've had a great cake cooperate and the crumb coat turned into the actual final icing.

Crumb coating works great for me, but only if I can chill it before putting on the final coat. Otherwise, I might just as well skip it.