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Crumb Coat Question

post #1 of 9
Thread Starter 

Hey CC Family

 

Quick question regarding the crumb coat.  I am doing a birthday cake and the cake will be a vanilla cake with pink buttercream frosting.  If my cake is going to be frosted in pink, should be my crumb coat be the same color (pink) or can I use a regular white buttercream as the crumb coat? 

 

Not sure what to do.  Any thoughts, advice or suggestions would be greatly appreciated.

 

Thanks a million!

post #2 of 9
Either way. It literally does not matter either way. Might be easier to just do it all after its been colored.
post #3 of 9
I think it looks more professional for it to be the same as the final coat but either way is acceptable. I just remember my Wilton teacher saying it all needed to match.
post #4 of 9

It's a matter of personal preference, I think, but I usually crumb coat with the same buttercream I use on the final coat. To me it's just easier to not have to worry about accidentally mixing colors.

post #5 of 9
Quote:
Originally Posted by hmcakery View Post
 

It's a matter of personal preference, I think, but I usually crumb coat with the same buttercream I use on the final coat. To me it's just easier to not have to worry about accidentally mixing colors.

Ditto.  You don't need stripes or splotchy colors in your coating. Non-decorators may not understand that streak of strange color and misunderstand it as a problem.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #6 of 9
Except for those of us with production type bakeries. I mix 2 bowls of vanilla buttercream, and every single cake gets the same icing color in the middle and the dams and "crumb coats" are all plain vanilla buttercream. Then they get bagged and labeled and stuck in the freezer. I don't really do a whole layer of icing for the crumb coat though, more scrape on, and scrape back off, just to seal it, and fill in all the holes.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #7 of 9

I never crumb coat anything , but my chocolate cakes. I learned this back when I first started decorating from a professional baker and decorator. It works for me.

post #8 of 9
I always use the same colour. Haven't been decorating cakes long and never been taught it's just what I've always done. I think it leaves less room for mistakes especially if I'm piping ruffles or roses, if there is a tiny gap it's not as obvious. I'm just a home baker by the way, only make cakes for family and friends.
post #9 of 9
Thread Starter 

Thanks a million!

 

I knew I could count on my CC family for the answers.

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