I have a lot of problems with my buttercream icing. I crumb coat and put it in the fridge to set before spreading the rest of the buttercream BUT SOMEHOW... I STILL MANAGE TO GET SOME CRUMBS ON THE CAKE!!! 
Can someone tell me if I can cheat and put a thin coat of royal icing as my crumbcoat. Will the buttercream icing then stick to the royal icing?
I have to make a choc cake with light pink buttercream icing for a bridal shower and I do not want choc cake crumbs!!!!! Help please!
hey barbarak
i always have my cakes a little frozen and that seems to stop the crumbs.
kylie
barbara, here are a few things i have found that worked for me...first,...always make your cake the day before you need it....then, are you using a spatula or a cake tip icer? for me.....the cake tip icer is much simpler...it puts a even coat of icing on your cake and cuts down on crumbs...also if you continue with a spatula..make sure u only ice your cake in one direction...if u put icing on in one direction it kinda can pull it back up....(hope that make sense) hope this helps...dawn
sorry barbara
i should of explained myself...
i always freeze my cakes after i have cooked them, so you freeze first then crumb coat then final coat.
also if you use one of the enhanced cake formulas on here it makes a dence cake with i have found have less crumbs anyway!!! and are really moist and yummy.
kylie
I have a few questions about this topic also...
After you bake the cake & cool, how long do you freeze for if you need to do the cake within a day or so?
When you take it out of the freezer, do you still crumb coat, then ice? Or do you not need a crumb coat, if you freeze?
And what do you mean by freezing it before a crumb coat keeps it moist? I have been so scared to freeze. But I'm running crazy lately trying to do it all fresh. Some "cake people" say they never freeze a cake...for freshness. Does it really not make a difference, and does it really keep it moist?
I know so many questions...but I have been wondering about all of this now that I am busier. When I have 4 -5 cakes a week and a full time day job, I need to get this freezing down pat. It could save me so much craziness.
PLease reply.
Cannot answer all your questions but my family and friends cannot tell that they are eating cake that has been frozen. I used to let my cake cool completely before freezing but someone on CC (sorry forget who it is) posted that she lets her cake cool for about 20 mins (I think) and then she wraps with cling wrap and foil before it is completely cool and freezes it. I tried this and boy oh boy! does it work. It keeps the cake super moist and yummy! Give this method a try.
Barbara
I have found really thinning your icing down for the crumb coat,but what has really heped me is using Wilton Pan Release .it all but elimantes crumbs.
If you are flouring your pans, that can add to the crumbs in the cake. The flour creates what I called the "flour film" on the cake that reeks havoc with your icing. I haven't floured pans in over 25 years. Grease only. In order of preference: Pan Release, spray on Pam, plain 'ole Crisco.
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