Crumb Coats, Really Helpful Or More Of A Pain?
Decorating By briggs2 Updated 20 Apr 2005 , 1:42am by awela
Same here. I don't normally crumb coat unless it is a shaped/cut cake.
i find that crumb coating for me depends on the cake type itself. I have some basic recipes i use all the time and i know that some are more crumbly than others so that helps me determine whether to crumb coat. I almost always crumb coat when i am icing with buttercream because i want to be able to put a thin layer of it on or else it is too sweet. But with whipped cream, i don't usually crumb coat because i can put on a thicker layer at once.
I always do a crumb coat with the same icing I am frosting the cake with. I just feel more secure with a crumb coat on 1st.
Before I started decorating my first cake, I read a book on cake decoration and it explained about the advantages of crumb coating either with jams or thinned icing. So it is part of my cakes decoration process. It has work fine for me. On the other hand if I'm sculpting a cake I freeze it and do it while it is hard, then crumb coat it.
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