hi, newbie here..... what do you use to crumb coat your cakes. I use buttercream and put it in the fridge for like 15 minutes, but when i put my frosting on the crumbs still come up. Am i doing it wrong? Should i use something else???
some merinque powder in the buttercream can help and also use alot of buttercream after the crumb coat with a spatula ran under hot water and then dried off with a paper towel there should be enough icing that the spatula never touches the actually cake.
I thin down my regular buttercream -- very thin. It's only purpose is to capture the crumbs anyway. The buttercream is very thin, and I put a very thin layer of it on the cake. Then I put a regular coating of icing on after that.
Especially at this time of year with the humidity you probably will need to let it sit a bit longer.
Thin out the buttercream so it is very thin. I can actually see the cake through my layer of crumb coat. May sure it is completely covered to seal in all of the crumbs. I then pop it in the fridge for just a couple of minutes (3-4 minutes) and apply my regular consistency buttercream.
Are you using a crusting BC?
yes i'm using a crusting buttercream.... it may be the humidity like another poster said...i don't know. I'm so confused. i just started cake decorating so i really don't know what i am doing