Has anyone heard of or tried this?  I just got an email today from Wilton advertising this product.  I don't know if I'd want to try it or not.  It is supposed to be made out of coconut oil which will be absorbed by the cake, but when you're ready to frost, there will be no crumbs.  They state that you won't need to put on a thin coat of frosting as a crumb coat if you use this product.  Just looking for comments to see what other's opinions are on this product.

What will they think of next?!!  I think the traditional crumb coat will always rule.

I saw this and started laughing hysterically. At some point this is all going to come full circle and we are going to go back to basics. Even before I was in cake decorating my mom would "thin" her icing with a little milk for a crumb coat, put it in the fridge and then frost with the "real frosting". She didn't know anything about decorating either, just a plan ole homemade cake for Sunday dinner.  That product seems very bizarre to me, I wouldn't touch it with a 10ft pole. If it is just coconut oil, it would be solid at room temp and wouldn't spray so what other toxic chemical is in there to make that spray at room temp and potentially leave an aftertaste on the cake?   

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That was my thought, too.  Just wasn't too sure about the chemicals.  I've tried coconut oil and in some things it's great, but not sure if it would leave that taste on the cake or not, and who wants a slight taste of coconut on each and every cake they make?  There are some things you need a shortcut for....I don't think crumb coating is one of them!

I was given a can of this product (I'm an instructor) by the company.  I won't use it either.  I think it is a really dumb product.  I would not use it on my cakes.  It contains propellants, not good.  I also don't think it is necessary to add extra crap to cake.  That is what grocery stores do.  Make crap with added yucky stuff.  No thanks.  Also I'm strictly  GF and it says "may contain wheat".  I think this is an unnecessary product that will be a big flop.  Crumb coating is easy and fast.  I would not recommend this product to anyone.   Just my personal opinion.  

Well, it's hardly the first utterly ridiculous product Wilton has come up with. And it probably won't be the last.

(Although I don't quite get all the invective I've seen here about their pans; I have a couple , and they seem decent enough to me. And those other pans with the folded corners [instead of pressed/hydroformed/whatever] seem like they'd be impossible to completely clean.)

Not me, I won't be using it either.  Not too mentions the chemicals we'll be releasing into the air thru the aerosol spray?  I have enough allergy problems.

i think it also misses the fact that the crumb coat levels and holds the cake together. how will a mist be the foundation for that? it might keep your crumbs down, but there's more that you will need.

Good grief! 

I tend to stick to something that my mother used to say, "If you can make it at home, don't buy it-you'll save money." Same here. I'm relatively new to this but I don't see the need for this product.

Well, when it flops in America they will probably package it all up and send it to Australia to try and sucker us into buying it.

As my husband would say, "It's a solution looking for a problem."  I agree with ellavanilla, my crumbcoat stabilizes my cake. 

I took a look at this product and while I think it's not necessary either as a crumb coat is very easy to do it's actually not as bad as everyone is making it out to be. The exact ingredients are: Coconut oil, propellants (isobutene and propane).  For all those worried about the chemicals etc. this spray contains less chemicals then your average baking spray that you "coat" your pans with before baking your cakes.  Ex. Baker's Joy spray contains: Soybean Oil, propellant (isobutene, propane), hydroxylated soy lecithin, soy lecithin, enriched wheat flour (niacin, iron, thiamine monoitrate, riboflavin, folic acid), silicon dioxide, TBHQ (to ensure freshness).   Now how many of us are willing to give up our baking spray? lol

AI saw an ad for this stuff too. I couldn't get my head around it.

I'm not going to defend another silly Wilton product designed to take advantage of inexperienced cake decorators. I just want to say that propellants like isobutane and propane are gases at room temperature, so you might breath some, but it's not going to stay on the cake.

^ What s/he said.  It's a silly product.  

I hope this thread is ok to post in since no one has commented in a month or more.  

One more thing to be concerned about in using this product is the same issue that can occur with any spray on coatings/oils.  

As a RN I was taught that there was a potential for a type of pneumonia that is caused by inhalation of said products.  It is a very hard to treat lung disease.  The fine aerosol of oils (and other things I am sure) get way way down into the little sacks (alveolar ) where gas exchange occur.  Very hard to treat this damage since it is inflammation that is what can cause actual damage.

Because I am a bit paranoid about this issue...I always put my pans to be treated with Pam or other pan sprays into the bottom of the empty dishwasher...then spray lightly with door only opened enough to do the job.  I then close door for 5 mins or so before taking pan out.

As a way to see how much spray is deposited invisibly...I cleaned my range hood and surfaces very well...then sprayed like most people do...with pans sitting by the stove.  Then I took a paper towel and wiped down range hood and surfaces.  That showed me that no matter how careful and little the amount used...a fine layer of oil settles onto work surfaces.  My son had really bad asthma...which is why I went to such measures.  If my dishwasher isn't empty I will walk my pans outside and spray them.  

In 2007, Seattle PI conducted studies on 22 leading cooking sprays. They found that even small amounts of the sprays, when heated, released high concentrations of diacetyl, a chemical that causes serious and even fatal respiratory disease under repeated, long-term exposure. Although manufacturers have since removed products containing diacetyl from the market, some health advocates fear that using aerosol products is still risky since the long-term effects of inhaling the particles and vapors of other artificial ingredients isn’t known.

http://www.ajronline.org/doi/full/10.2214/AJR.09.3040  Lipoid Pneumonia: Spectrum of Clinical and Radiologic Manifestations


Read More: http://www.ajronline.org/doi/full/10.2214/AJR.09.3040

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You're absolutely right Cazza, but it won't make it to WA until it's sat around the east coast for a few months (or years!)

Likewise, Wilton instructor and can't see the use for this at all... even as mailed to me for free. Another way for them to make $5.

Amight it be a help for the bare uniced cakes ? just a special ingredient for that maybe -- I haven't done one but I worry about the edges staying pretty --

MsNeuropil-- I'm so glad you said that about your lungs and those sprays and your dishwasher! Priceless! I always hold my breath and spray in one room and turn around and go the other way to breathe! dishwasher is even better! but people think I'm nuts --

I worked at this one place and this baker sprayed forever onto these pans in order to bake something that was pretty sticky - omg I'm sure her lungs are shot because she did it all the time and just stood there and breathed it all in agh! I mean i gagged and coughed forever from that one excessive application - and although I did *mention* that I thought she might have single handedly knocked years off my life -- she showed little concern for her own health -- "it's just spray"

but idk -- maybe 'cause my pop died of lung cancer even if I sprinkle cleanser or something I wait til it settles before i come back and finish cleaning-- I try to watch what I breathe --

those little balloons in there are preciously important -- lungs

I think this will help greatly with a semi-naked tiered wedding cake.  I ordered some to see how it works.  Hoping for the best.  :-)

let us know how it goes

Gladly!  :-D

Update:  I ordered the spray but am too much in a hurry with the practice run cake to wait for delivery.  Since the base oil of the spray is coconut, I decided just to take some solid coconut oil (76-degree F melting point), melt it, and brush it over chilled cakes.  The oil hardened and I frosted over it and it kept the crumbs at bay.  Works fine and semi-naked looks good.  I am waiting for the buttercream to harden in the fridge and then I'll Viva paper towel over everything for a nice smooth icing.

if you are icing them why do you need the coconut oil or spray?

When doing a semi-naked cake, you likely wouldn't crumb coat like a normal buttercream iced cake.  If you don't want crumbs all over, coating the cake with something that fixes or seals anything that would otherwise flake off is an option.   After brushing away loose crumbs from the cakes with a pastry brush, I sealed them with a light layer of melted coconut oil with same brush.  The cakes were cold so the oil hardened up immediately. It made icing the cakes a snap and I am very pleased by how well this method worked in preventing crumbs from ending up in my icing.  :0)

I had no idea that cooking sprays could be so dangerous.  Thank you MsNeuropil for all this information and for ideas on how to minimize breathing in the fumes.  

thanks denny 

@MsNeuropil, thank you for that info.  I have had asthma all my life, Suffered a lot as a child and now again as a senior.  Whenever I bake I now wear a mask to protect my lungs.  Its not something to take likely.  I really avoid all aerosols because of it. 

Ladies, I like the coconut oil technique.  I'm going to need to try that for my next cake order.  Thank you