Edges & Corners Crumbling

Decorating By GPSJane Updated 4 Aug 2013 , 6:45pm by GPSJane

GPSJane Posted 3 Aug 2013 , 1:33am
post #1 of 15

How do I prevent/fix crumbly edges and corners while applying a crumb coat? I need sharp square edges and corners!

14 replies
icer101 Posted 3 Aug 2013 , 3:12am
post #2 of 15

There are so many different ways decorators do this. Please just google. how to frost a square cake, etc. YOu will get so much help. hth

Sassyzan Posted 3 Aug 2013 , 3:45am
post #3 of 15

AOne of the first things I learned in a wilton class was icing consistency. I was icing my cakes with too-thick icing. Try a bit thinner consistency, especially for the crumb coat.

MBalaska Posted 3 Aug 2013 , 4:01am
post #4 of 15

Piping Gel is used by some people for the crumb coat.

You-Tube has some videos on icing square cakes also.

and the poster is correct about icing consistency.  soft thinned icing on a chilled cake works best. 

BatterUpCake Posted 3 Aug 2013 , 12:38pm
post #5 of 15

I use either IMBC or SMBC with lots of extra on the corner. Once it hardens in the fride it is so much easier to "sculpt" with a  bench scraper. If it starts to get soft just pop it back in the fridge for a few minutes.

700

ddaigle Posted 3 Aug 2013 , 1:15pm
post #6 of 15

Piping gel as a crumb coat???????????

Godot Posted 3 Aug 2013 , 3:08pm
post #7 of 15

A

Original message sent by ddaigle

Piping gel as a crumb coat???????????

Gross gross gross!

sixinarow Posted 3 Aug 2013 , 3:35pm
post #8 of 15
Quote:
Originally Posted by Godot 


Gross gross gross!

^^^^^^^

Strubbette Posted 3 Aug 2013 , 4:54pm
post #9 of 15

BatterUpCakes...... Thanks for making me homesick. I am a Lake Taylor alumni myself.

BatterUpCake Posted 3 Aug 2013 , 5:24pm
post #10 of 15

You're welcome icon_wink.gif

MBalaska Posted 4 Aug 2013 , 2:43am
post #11 of 15

Quote:

 

Originally Posted by MBalaska 

Piping Gel is used by some people for the crumb coat.

You-Tube has some videos on icing square cakes also.

and the poster is correct about icing consistency.

soft thinned icing on a chilled cake works best. 

 

Yes, most decorators use a soft thinned amount of the buttercream that the cake is being iced with. However if the person who asked the question is having problems with that method, there are other options.

 

Piping Gel is colorless, odorless, flavorless and simply neutral the same way that sugar syrup is neutral, and very useful in baking.

 

http://www.wilton.com/store/site/product.cfm?sku=704-105

 

Warm piping gel in the microwave and use it to coat cakes before you put on a fondant and/or rolled buttercream icing.  The gel fills the holes and makes for a smooth surface.  It also does not detract from the flavor the base cake as does warmed syrup and or jam.

Warmed piping gel is also used to crumb coat cakes before icing with buttercream.  Ice the cake and allow to dry till sticky.  Then apply the buttercream.  It is much easier to keep the icing smooth.

http://kitchengifts.com/httpdocs/pipinggel.html

BatterUpCake Posted 4 Aug 2013 , 10:45am
post #12 of 15

The piping gel I use is not flavorless. It is sickly sweet

MBalaska Posted 4 Aug 2013 , 11:00am
post #13 of 15

agreed, it is sweet.

 

Sweet, Sour, Bitter, Salty, Savory are what your tongue detects. The nose is said to identify the remainder of the flavor by the odors. I should correctly say it has no 'odor'? It was merely a suggestion for the originator of the thread who was having problems with crumb coating corners.  Your corners and edges on your cake photo were excellent, professional, you have been at this a long time it appears.  You are to be congratulated for your beautiful cakes. birthday.gif  and my best wishes to the question asker.

BatterUpCake Posted 4 Aug 2013 , 6:41pm
post #14 of 15

Thank you but that was actually my first square cake. The cold IMBC is what made it possible to get it like that, not to mention time and patience

GPSJane Posted 4 Aug 2013 , 6:45pm
post #15 of 15

I did Google it but did not really find an answer. Also I was on short time so simply asked here.

 

Can I make piping gel? We don't really get Wilton products here.

 

IMBC, SMBC?

 

I didn't think of making my icing thinner but I did think of freezing the cakes, which made a huge difference.

 

The whole job was messy but the idea was cool and appreciated very much by my friend :) Thanks for your advice.

 

Another friend just got pregnant so I guess I'll be back! :)

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