Do I need to crumb coat a cake that is baked in a character pan and going to be iced with the star tip? If so, is there a way or method to use, so I can see where the different colors and design starts and stops? I know the cake has indents, but I'm not sure where to begin. I know stupid questions, but I have never done a character cake. Thanks.
I have never crumb coated a character cake. I have never felt the need and haven't had issues with crumbs getting into the icing.
good luck
Outline the different areas, usually with a tip #3 then go back and fill in each area with the star tip in the color of that area. The best way to make sure you have complete coverage of an area with the star tip is to offset each star, don't line them up like soldiers.
Hope this helps.
Jibbies
You don't have to crumb coat just follow what the other posters have said about staggering the stars to cover the cake but if you think that you need to crumb coat then brush the cake with a thin coat of apricot glaze, it takes care of the crumbs and allows you to see the shape and design of the cake.
Yes you need to heat the apricot glaze then you can just brush it on using a pastry brush.
No crumb coating for me on any character cake, ever.
I'd guess that apricot jelly is used because it is colorless, and thus will not stain your icing.
I've never used it, don't plan on using it. But since some big cake name said they do it, then it's gospel. I have heard about this all my cake decorating life (27years) I think it's a waste of time energy and money. And like the previous poser said why couldn't you use any jelly you could, apple, orange marmalade, anything that wouldn't stain.
Jibbies
Well, here's my epistle:
I do crumb coat my character cakes.
I do it for 3 reasons:
I find that it "exaggerates" the indentations, making outlining easier, especially on chocolate cakes.
It gives me something to "dig" into with a toothpick or other tool, especially for marking finer details.
I think my stars stick better, especially on the sides of the cakes in warmer weather.
I may be wrong, but it works for me.
As for using apricot jam, I don't personally. If I need to moisten a cake, or make the surface sticky, I just make up my own, unflavored simple syrup. I was told that apricot is the choice because it doesn't impart much flavor at all once it's been boiled and strained.
Rae
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