The Wilton spray hasn't arrived and I now have no use for it after it has.  ;-)  I'm traveling (flight) in Feb. for my youngest daughter's wedding and making her cake (semi-naked) there and have been concerned with logistics and fretting over semi-naked cakes and crumbs and found Wilton's spray online and wanted to try it prior to thinking of brushing the coconut oil over the cakes.  I believe that I prefer this method to crumb coating now (only used for 3 tiers, so far).  The cakes must be cold and the oil (solid 76-degree F melting point) hardens upon contact.  The oil lends to moister browned edges and if it is unrefined, can enhance the flavor of some cakes where a coco-nutty flavor would pair well with others.  For my cakes, I used organic refined and it has no flavor.  Best wishes to each this season.  <3