Well, I stopped crumbcoating a long time ago. I apply the icing carefully, and start smoothing from there. Saves a lot of time!
But I'm pretty sure you're gonna get a lot of answers that say "the very same BC I ice my cake with".
What is melted buttercream? Are you just making a thinned out version of your regular BC?
I just use a thin coat of buttercream where you still see the cake through it. I dont melt it, just put it on the cake and let it rest and crust afterwards. As far as saving time, for me anyways, it keeps the crumbs out of the finished product for only 5 or 10 min of extra work so Im not spending that 5 or 10 extra min trying to ice the cake to keep the crumbs out.
Same here, a thin coat of buttercream.What is melted bc.
I always crumb coat my cakes with cake spackle. It's a mix of the bcf I'm using and cake crumbs from either a small "left over batter" cake or from pieces I've trimmed off. It makes a nice firm base to ice over.
I just read about that in a Toba Garrett book. So that works well for you? I'll have to try it.
I always crumb coat my cakes with cake spackle. It's a mix of the bcf I'm using and cake crumbs from either a small "left over batter" cake or from pieces I've trimmed off. It makes a nice firm base to ice over.
I just read about that in a Toba Garrett book. So that works well for you? I'll have to try it.
Sorry I'm late in responding, nasty migraine for the past few days. Yes, it works really well for me. I believe I first used it when I had a rather soft cake I was putting fondant on. It made it so nice and sturdy. I've been using it ever since.
Sorry but I am going to hijack this post. I use buttercream to crumbcoat (the same as what I will frost with) as well as under fondant. However, someone said that Collette Peters recommends using royal icing to frost the cake/crumb coat before putting on fondant. Has anyone else tried this? Does the RI cut the fondant?
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