How thick should the crumbcoat be before you cover the cake with fondant?

Im a fondant newbie and am trying to get my cakes to look and taste as good as possible.

Thanks in advance!

Hi, it shouldn't be very thick. I put mine just to cover the cake. A bit more than a crumcoat. And make sure the fondant is not too thin.

Hope that make sence.

yeah, just enough for stickiness and smooth enough so that when you smooth fondant you aren't fighting with crumbs underneath.

if your crumb coat is too thick, it'll make your fondant lumpy. so just a thin layer so your fondant will stick!

HTH!

I (and many others here) put a normal application of buttercream under fondant. If you chill your buttercream-iced cake in the freezer for about 10 minutes before applying fondant, you will be able to really work the fondant on and achieve a super-smooth finish. This also allows you to skip applying piping gel, or spritzing water, or using whatever method you use to make your buttercream sticky for the fondant to adhere to it.

Many people do not like fondant (taste, texture, whatever) so having a regular thickness of BC under the fondant allows the non-fondant-eaters to have a normal piece of cake.

I trim my cake sides
crumbcoat
flash freeze 7 minutes
then cover with fondant a tad less than 1/4 inch thick

Thanks Sharon, Im having lumpy fondant issues I think I started thinning my fondant too much maybe. I havent trimmed on the sides, if they look even anyone do that no matter what, or just the top?

I put a full layer of BC under my fondant too. Ice the cake the way you normally would.. chill the cake.. apply the fondant.

I like giving people a full layer of BC because not everyone likes fondant and then you can eat the cake without the fondant and still have icing.

I use a normal layer of buttercream underneath my fondant. I refrigerate my cake and then cover it with fondant. I have never had any problems with lumps or bumps underneath. That way, people who do not like fondant ( I use SI fondant, so I have not had anyone complain about the taste), can peel it off and eat the cake with the buttercream.

I put way more frosting on fondant cakes than buttercream because then the fondant is peeled off, it takes some icing with it. Normally I like between 1/4-1/2 in of frosting on a buttercream cake. Fondant cakes get even more than that. I refridgerate them so the icing is sturdy and I can get a decently smooth cake

regular layer here

I usually apply a regular layer also, for the same reasons stated above.

I have not covered a acake in fondant yet, but I will try using more icing and then flash freeze and then fondant. I don't know anyone yet who likes fondant.