When doing a crumb coat does the icing need to be thin, thick, or medium? And I've seen several people use VERY thinned out BC icing to cover the entire cake. If I'm doing stacked cakes, shouldn't the icing be a little more firm? Thank you :)
AJust thin enough to easily spread without tearing at the cake.
AI don't see that the crumb coat adds anything to a stacked cake support. You will be covering it with more icing and or fondant. The support structure comes from the cake cardboard and dowels or straws or spa system.
ASpa, not spa system
ADarn auto correct. Sps not spa system.
Thanks :) I thought it had to be sort of medium-thick to "stick" to the cake and not get all runny :)
LOL gotta love auto correct
AWhen I crumb coat the icing gets all pushed into the pores of the cake. It isn't going anywhere.
Do you guys crumb coat because you actually have crumbs that are coming off? Is it because you trim the edges? I don't crumb coat, I just ice it all at once, and go back over for the final smoothing.
AI never trim my sides. Sometimes I crumb coat, sometimes not. It depends on what I am doing. When I crumb coat it is to seal in any stray crumbs so they don't come out when I am smoothing.
I never crumb coat my buttercream cakes either. I just ice all at once & I rarely ever get any crumbs in my icing. I only crumb coat fondant cakes.
ADon't you put the same amount of butter cream underneath the fondant though? Or is it just a thin crumb coat layer?