To Crumb Coat Or Not?!

Decorating By dmq1298 Updated 9 Mar 2007 , 6:55pm by reese04

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dmq1298 Posted 9 Mar 2007 , 2:20pm
post #1 of 19

I was wondering what everyones opinion is about crumb coating. I usualy don't do it, but lately I have been getting crumbs in my icing. So, do you crumb coat, and why? Thanks

18 replies
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arosstx Posted 9 Mar 2007 , 2:22pm
post #2 of 19

I would not even consider doing a cake without crumb coating it first! It just makes the icing that much easier to apply and smooth. Especially on any cake that isn't a white cake!

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Beckalita Posted 9 Mar 2007 , 2:26pm
post #3 of 19

I usually don't - unless it's a wedding cake or a cake that seems to have a lot of crumbs....

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crisseyann Posted 9 Mar 2007 , 2:26pm
post #4 of 19

I always crumb coat a chocolate cake, white not so much. It just eliminates the aggravation of the peek-a-boo crumbs.

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bobwonderbuns Posted 9 Mar 2007 , 2:28pm
post #5 of 19

I prefer to crumb coat. It just makes the further decorating go much easier!!

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tobycat Posted 9 Mar 2007 , 2:30pm
post #6 of 19

I always crumb coat -- it makes it smoother to ice. Absolutely eliminates any crumb problems.

Sarah

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getfrosted Posted 9 Mar 2007 , 2:32pm
post #7 of 19

I crumb coat every cake. I think that it makes the final layer of icing go on better and of course I never have any issues with crumbs showing themselves on the finished product.

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Teekakes Posted 9 Mar 2007 , 2:33pm
post #8 of 19

I ALWAYS crumb coat so I NEVER have a crumb problem. Works every single time! thumbs_up.gif

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JaneK Posted 9 Mar 2007 , 2:39pm
post #9 of 19

I always crumb coat..seals in those pesky little crumbs..nothing ruins a finish like crumbs in the icing..especially when you put so much work into a cake..one less thing to worry about thumbs_up.gif

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Sunshine93 Posted 9 Mar 2007 , 2:58pm
post #10 of 19

I always crumb coat! Works like a charm! icon_smile.gif

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BlairsMom Posted 9 Mar 2007 , 3:14pm
post #11 of 19

I made my first round chocolate cake and realized I had to crumb coat. I think my mistake was though I didn't put it in the fridge and didn't wait very long so I still had a small problem but hopefully next time I will get it right!

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springlakecake Posted 9 Mar 2007 , 3:31pm
post #12 of 19

Crumb coat. It only takes a couple of minutes. I have found that taking shorts cuts leads to more work in the long run!

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julzs71 Posted 9 Mar 2007 , 6:00pm
post #13 of 19

If you use the big wilton icer it makes it alot easier. I don't crumb coat if I use that. I'm not the best if I just throw icing on the cake with a spatula. So I do crumb coat then.

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lecrn Posted 9 Mar 2007 , 6:28pm
post #14 of 19

TO CRUMB COAT
I always do it. I've learned the hard way!

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TheCakerator Posted 9 Mar 2007 , 6:38pm
post #15 of 19

I have been decorating cakes for just about two years and the first cake I ever crumb coated was my dragon cake. I did notice that actually frosting him went a little smoother with the crumb coat, and Im probably giong to jinx myself here, but I hardly ever get crumbs in my cakes, white or otherwise, I do use the icer tip so maybe that makes the difference?

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Crimsicle Posted 9 Mar 2007 , 6:42pm
post #16 of 19

I almost never get crumbs in my icing, so I"ve stopped crumb coating. I was having trouble with the final icing pulling UP the crumb coat and making a huge mess. I try to use the icing tip whenever possible, but if not...I just glom on a whole bunch of icing and scrape it down. Never get any crumbs that way.

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pookster Posted 9 Mar 2007 , 6:44pm
post #17 of 19

i never crumb coat. i always...always use the icer tip.

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vickymacd Posted 9 Mar 2007 , 6:49pm
post #18 of 19

Don't have the need for it on a white cake, but any other flavors (especially chocolate) I always do it. It's like spackle before the paint!

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reese04 Posted 9 Mar 2007 , 6:55pm
post #19 of 19

I stopped crumb coting too. Just cover the whole cake with icing using a piping bag with just the coupler (no tip) then smooth it out -- No Crumbs!!

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