i have a ? ..im new and i understand how to and that you need to crumbcoat...but what im not getting is that after you crumb coat and stick it in the fridge to "crust"....then do you put another layer of icing on and then smooth it out after it crusts as well......i would think you would have to put on another layer of icing to hide all the crumbs from before....this may be a dumb question but im new...LOL
That is exactly correct!
thanks for the tips and for posting the vids...they helped a lot...appreciate it...=)
Is it neccessary to crumb coat a cake if you are apply MMF? Or can I just apply b/c and apply the MMF?
I put think crumb coat befour using fondant
You'd want to put a crumb coat on the cake or a thin layer of ganache so the fondant has something to stick to, but you wouldn't need a second layer. You'd just need to make sure it was as smooth as possible. Doesn't matter if crumbs are showing if you're putting fondant on it.
My question is this: I've always crumb coated my cakes while frozen and let them thaw and settle overnight. I've noticed that in the morning, I have a huge spot of condensation on the top of my cakes that prevents them from crusting properly. I hate the idea of crumb coating the cakes while thawed, it's just so much easier to do while frozen. Any ideas on what I could do to solve this problem?
sugarmoon - keep the cakes covered til they are completely defrosted and that will keep the condensation off of the cake
Thanks Pinkjac and SugarMoon!!!
one thing I will add it its light fondant best to have light or matching BC as your crumb coat dont want it to shine through
Cover them, huh? That's so simple. I feel silly now. lol. Thank you.