Help! How Do I Avoid Crumbing On Cakes. New To Cake Decorat
Decorating By kirahhh Updated 15 May 2006 , 12:46pm by newcakelady
Hi Ladies
Just wanted to ask everyone how do you do it so no crumbs come up on a cake. I just started Course 1 in Cake Decorating, I used those pads that go around the 8" pan, used the cake release, ?? what else and how do you avoid the crumbs on a cake. My cake was in the fridge for 1 day then I took it out and right away Crumbs. Is it the icing?
Hello and Welcome to CC! When your cake is ready for icing-do a crumb coat. Then put it in the freezer for about 20min. then take out and then ice it again. The crumb coat will seal in the crumbs. I use the cake release also and I get alittle crumbs too, but nothing major. And, when you don't do the crumb coat or don't have time to, then just remember when you ice it, to not touch the cake at all-just touch your spatula to the icing only-not the cake. That seems to help me also. Good luck! I hope I helped alittle!
~Josie
I always line my pans with parchment. I then do a crumb coat and stick it in the fridge until it feels stiff. then I put a very thick coat of icing all over and then go back around and take it back off (the excess). Then you have a smooth consistant not too thick layer of icing. And you should never get close to the actual layer of cake.
There was a similar post a few days ago. A lot of bakers do not even bother with a crumb coat. I am one of those. I pipe on the frosting on both top and sides with a pastry bag fitted with a #18 pastry tip, lines straight up the cake side by side, same with the top, very easy. Then I smooth with a bench scrapper or spatula. This way, you never disturb the loose crumbs.
I also do the upside down cake method of smoothing shown in the articles section of this website for perfect sides and tops.
Hope that helps.
I too usually ice without a ceumb coat. I find that oftentimes, my final coating pulls up the crumb coat and makes a big mess. I get fewer crumbs if I use shortening and flour instead of the sprays. Plus, if your cake is of a really light texture (as some boxed cakes are if they're not enhanced) large crumbs will sometimes come away with the spatula. If that's what's happening, you might try a pudding cake or sour cream cake or other enhanced cake mix. I also use the icing tip whenever I can. It helps a lot and is really fast.
LOTS OF ICING!!! I found out the hard way not to skimp on the icing. You can always put what you take back off into the bowl (as long as there are no crumbs). 
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