After trime consuming crunbcoating a 3 tier cake today I was just thinking do I HAVE to do this? It would save soooo much time.

thanks for taking the time to answer my poll question!

i seam to get ALOT of crumbs in my icing if i dont crumb coat.. but thats just me...

For important cakes, it's a must for me. It tends to get crumbly and bulge without a crumb coat.

Same here as the pp mentioned. I get crumbs in my icing if I don't. But I do not own the icer tip(on my list to buy), which I guess works awesome for icing the cake and not having crumbs in the icing! Jen

I don't crumb coat, but I do use the icing tip. I found that if I don't use the tip I am more likely to get crumbs but with the icing tip it's thick enough that I don't have to really worry about crumbs. But this is a personal preference. I think the majority crumb coat.

JMHO

Judi

i do have the icer tip and have not used it, does it really help with not getting the crumbs in the icing? Is it because it puts it on kind of thick? Just asking, have patience I am still learning.

I have had the icer tip for about a year and a half and have never used it, purely because of laziness. I have heard it makes a difference though!

I have never crumb coated but I have a question about it...do you crumb coat at let it sit for a certain amount of time? do you let it crust? and does that affect the coat you put on top at all?

You let it crust and when you ice over that, the crumbs don't show up on the second layer, or most of them don't.

Yes, I think it's important to crumb coat. Makes for a much nicer second layer WITHOUT crumb issues.

thank you Schmoop!! Maybe I'll give it a try next time!!

I started using the icing tip about a month ago and havent crumb coated since. I thought the tip would be more time consuming but for me it has actually turned out to be a time saver! I love it!!! As of yet I havent had any crumb problems. I also like the icing tip because I know Ive got an even thickness of icing on the cake (I always used to worry about that!).

I always glaze my cakes, not only does it help on the crumbs, but it can add additional moistness and flavor, especially when using variety coatings.

When I first started, I always crumbed coated and then I got lazy and tried not crumb coating and in the end I went back to doing the crumb coat. It is worth the little extra time and effort.

This is ONE of the best tips--that helps me--that I have recieved from this site! I would NOT make a cake now without crumb coating it!! It may be time consuming--but WELL worth the time spent!!

Thanks a bunch...I guess I'll continue to crumb coat! Looks like most of us do!!

I crumb coat only certain cakes...so its half half really

I crumb coat every cake I make, whether iced in Italian meringue buttercream or chocolate icing. It just gives you a smoother surface to work on and having a cake perfectly iced is always important to me.

I crumb coat but I just bought the icing tip so I may try not crumb coating and just using the icing tip after reading this forum!

Has anyone ever tried icing a cake like Toba Garrett shows in her book? I used to have so much trouble and then I tried her way and I LOVE it. And I don't have to crumb coat either! Just a thought......

Has anyone ever tried icing a cake like Toba Garrett shows in her book? I used to have so much trouble and then I tried her way and I LOVE it. And I don't have to crumb coat either! Just a thought......

I don't have her book. What does she suggest?

If the cake is not cooperating - I will crumb coat.

I didn't crumb coat for a long time, but since I started doing it, it makes a world of difference. Not only does it trap the crumbs, but like ShirleyW mentioned, it just gives me a nicer surface to work on. Big difference for me in the finished product.

chocolate cake with white frosting is the bane of my existance. even when i crumb coat, i get crumbs in my frosting. sometimes i wonder if i should start a new trend!

I have been using the Toba Garrett method but find it very time consuming. So I have bought the icer tip, at least it is a lot bigger than using a no 18 star tip to cover the cake with.