My mom and I are having a debate as to when to apply the first layer of icing, or crumb coat. i thought I learned to cool the cake, or even freeze it, then crumb coat it. She says, as soon as it comes out of the oven, apply the first layer of frosting. Ofcourse she's not dealing with crusting buttercream, or a Wilton's cake course.
What is the right way to do the crumb coat? Oh, and i'm ordering Sugarshack's DVD. But I wanted an answer before I got the DVD. Thanks!
I crumb coat after the cake is cooled, the filling in the center of the cake will just melt if you do it when its warm.
Ofcourse she's not dealing with crusting buttercream, or a Wilton's cake course.
What icing are you talking about? I have a couple of recipes that call for glazing a cake when it's hot. But an actual crumb coat???? I can't imagine how that would work.
What is the right way to do the crumb coat? Oh, and i'm ordering Sugarshack's DVD. But I wanted an answer before I got the DVD. Thanks!
I don't think there's any one correct way to do a crumb coat. Like Carmijok, some chill or freeze the layers before filling and crumb-coating, and some just work with room temp cake. I like to fill and crumb coat as soon as the cake is properly cooled, then chill for about 30 minutes which creates a nice firm surface for applying the final coat.
I love Sugarshack's buttercream dvd, but Sharon Zambito does not crumb coat. Lots of decorators feel that a crumb coat isn't helpful to them.
hth
I use buttercream, fill and crumb coat after cake is cooled then I let it settle then I finish icing it.
I'm curious about the recipe too!
Imagenthatnj-that is it. Infact, that buttercream tastes like our Christopher Elbow Glace ice cream. I am not an ice cream person, but i want to eat the icing from the bowl. And oh it smooths perfectly. I've used it twice (with class final cakes for tomorrow, I didn't think I performed well in class, so I fully decorated one,and the other I'll ad what she is teaching us tomorrow. It's a little 6 x 2, and I didn't crumb coat it, and they are incredibly smooth.
It is very humid here, so the one large cake, I keep blotting it the oil just goes to the cake board, and stays there, but the thing is, it's smooth. If it were made for anyone, I'd move around the watermelon and pineapple in the refrigerator, and I'd not have the problem. I just keep crossing my fingers that our electricity stays how it is, with the air conditioner running, and everything stays how it is.
I'm going to get Sugarshack's DVD, and learn to ice it without the first coating.
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